Pakistani Lamb Curry (Dumbay ki Nihari)
Pakistani Lamb Curry (Dumbay ki Nihari)

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, pakistani lamb curry (dumbay ki nihari). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pakistani Lamb Curry (Dumbay ki Nihari) Modified from the recipe on Saveur. Here is how you achieve that. Pakistani Lamb Curry (Dumbay ki Nihari). Get the recipe for Pakistani Slow-Cooked Lamb Stew (Dumbay Ki Nihari) ».

Pakistani Lamb Curry (Dumbay ki Nihari) is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Pakistani Lamb Curry (Dumbay ki Nihari) is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. 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):
  1. Get Masala
  2. Get 2 Tbsp poppy seeds
  3. Prepare 1 Tbsp coriander seeds
  4. Take 1 tsp cumin seeds
  5. Take 1 tsp fennel seeds
  6. Prepare 1/2 tsp black peppercorns
  7. Take 1/4 tsp grated nutmeg
  8. Get 5 whole cloves
  9. Take 3 cardamom pods
  10. Prepare 1 star anise
  11. Get 1 stick cinnamon
  12. Make ready 3 lbs boneless leg of lamb, cut in chunks
  13. Take 1 onion, sliced
  14. Get 4 cloves garlic, minced
  15. Make ready 3 inch knob of ginger, minced
  16. Get 1 Tbsp cayenne
  17. Get 2 cups beef or chicken stock
  18. Get 1/4 cup flour
  19. Make ready 1/4 cup ghee
  20. Get cilantro, minced

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. A kashmiri lamb curry with rice and a fork on a plate ove a maroon tablecloth.

Steps to make Pakistani Lamb Curry (Dumbay ki Nihari):
  1. Add the spices to a small skillet and toast over medium high heat. Grind the toasted spices in a grinder and set aside.
  2. Heat a skillet on high heat with a little oil or ghee.
  3. Salt the lamb chunks before searing.
  4. Sear the lamb in the skillet in two batches. Place the lamb in the skillet and don't move for 5-8 minutes.
  5. Place the seared lamb in the pressure cooker and sear the remaining lamb.
  6. 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.
  7. 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.
  8. 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.
  9. Add the spice mix to the pressure cooker and then rinse the skillet with the remaining stock. Add this to the pressure cooker too.
  10. Cook on high pressure for 45 min. And allow to depressurize naturally for 20 min.
  11. Combine the flour and ghee
  12. Mix the flour to form a paste.
  13. Add 1/4 cup of the hot cooking liquid to the flour mixture.
  14. Whisk the mix until uniform
  15. 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.

Sear the lamb in the skillet in two batches. A kashmiri lamb curry with rice and a fork on a plate ove a maroon tablecloth. Traditional Indian Pakistani Curry Lahore (Pakistan) style lamb and Chana dhal (split pea) curry, garnished with sliced chillies and chopped tomato, and served with white rice. Modified from the recipe on Saveur. This recipe makes a curried lamb in a pressure cooker that cooks in an hour and falls apart in a spiced sauce.

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