Hi, I am Marie. Today, I will show you a way to make pakistani lamb curry (dumbay ki nihari) recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Pakistani Lamb Curry (Dumbay ki Nihari) Recipe
Pakistani Lamb Curry (Dumbay ki Nihari) is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Pakistani Lamb Curry (Dumbay ki Nihari) is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pakistani lamb curry (dumbay ki nihari) using 20 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Pakistani Lamb Curry (Dumbay ki Nihari):
- Get Masala
- Get 2 Tbsp poppy seeds
- Make ready 1 Tbsp coriander seeds
- Prepare 1 tsp cumin seeds
- Get 1 tsp fennel seeds
- Get 1/2 tsp black peppercorns
- Get 1/4 tsp grated nutmeg
- Take 5 whole cloves
- Get 3 cardamom pods
- Make ready 1 star anise
- Get 1 stick cinnamon
- Get 3 lbs boneless leg of lamb, cut in chunks
- Take 1 onion, sliced
- Take 4 cloves garlic, minced
- Get 3 inch knob of ginger, minced
- Take 1 Tbsp cayenne
- Make ready 2 cups beef or chicken stock
- Take 1/4 cup flour
- Get 1/4 cup ghee
- Get cilantro, minced
Steps to make Pakistani Lamb Curry (Dumbay ki Nihari):
- Add the spices to a small skillet and toast over medium high heat. Grind the toasted spices in a grinder and set aside.
- Heat a skillet on high heat with a little oil or ghee.
- Salt the lamb chunks before searing.
- Sear the lamb in the skillet in two batches. Place the lamb in the skillet and don’t move for 5-8 minutes.
- Place the seared lamb in the pressure cooker and sear the remaining lamb.
- Add the second batch of lamb to the pressure cooker and return the skillet to the stove. Reduce heat to medium. Add the onions and cook until browned.
- Add the garlic, ginger, spice mix and cayenne. If you don’t want to make your own masala use 5 Tbsp of store bought masala.
- As the spice cooks and fries in the skillet add some of the stock to prevent burning and scrape up the bits on the bottom.
- Add the spice mix to the pressure cooker and then rinse the skillet with the remaining stock. Add this to the pressure cooker too.
- Cook on high pressure for 45 min. And allow to depressurize naturally for 20 min.
- Combine the flour and ghee
- Mix the flour to form a paste.
- Add 1/4 cup of the hot cooking liquid to the flour mixture.
- Whisk the mix until uniform
- Add the mixture to the lamb and return to a simmer to thicken the sauce and cook the flour taste off (~10min). Plate with turmeric rice and fresh minced cilantro.
So that is going to wrap this up with this special dish pakistani lamb curry (dumbay ki nihari) recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
