Hi, I’m Clara. Today, I’m gonna show you how to prepare pakistani lamb curry (dumbay ki nihari) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look 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 well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Pakistani Lamb Curry (Dumbay ki Nihari) is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have pakistani lamb curry (dumbay ki nihari) using 20 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Pakistani Lamb Curry (Dumbay ki Nihari):
- Get Masala
- Make ready 2 Tbsp poppy seeds
- Get 1 Tbsp coriander seeds
- Get 1 tsp cumin seeds
- Get 1 tsp fennel seeds
- Make ready 1/2 tsp black peppercorns
- Make ready 1/4 tsp grated nutmeg
- Prepare 5 whole cloves
- Make ready 3 cardamom pods
- Get 1 star anise
- Take 1 stick cinnamon
- Make ready 3 lbs boneless leg of lamb, cut in chunks
- Get 1 onion, sliced
- Make ready 4 cloves garlic, minced
- Get 3 inch knob of ginger, minced
- Take 1 Tbsp cayenne
- Take 2 cups beef or chicken stock
- Prepare 1/4 cup flour
- Prepare 1/4 cup ghee
- Prepare cilantro, minced
Instructions 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 sausage 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.
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