Recipe of Award-winning Pakistani Lamb Curry (Dumbay ki Nihari)

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, pakistani lamb curry (dumbay ki nihari). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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

To begin with this recipe, we must first prepare a few components. You can have pakistani lamb curry (dumbay ki nihari) using 20 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Pakistani Lamb Curry (Dumbay ki Nihari):

1. Take Masala
2. Make ready poppy seeds
3. Get coriander seeds
4. Get cumin seeds
5. Take fennel seeds
6. Get black peppercorns
7. Take grated nutmeg
8. Prepare whole cloves
9. Get cardamom pods
10. Get star anise
11. Take cinnamon
12. Get boneless leg of lamb, cut in chunks
13. Get onion, sliced
14. Take garlic, minced
15. Make ready knob of ginger, minced
16. Make ready cayenne
17. Take beef or chicken stock
18. Make ready flour
19. Prepare ghee
20. Get cilantro, minced

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.

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