Step-by-Step Guide to Make Ultimate Pakistani Lamb Curry (Dumbay ki Nihari)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, pakistani lamb curry (dumbay ki nihari). It is one of my favorites food recipes. For mine, I am going to make it a little 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’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Pakistani Lamb Curry (Dumbay ki Nihari) is something which I’ve loved my entire life.

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):

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

Instructions 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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