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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pakistani lamb curry (dumbay ki nihari). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Pakistani Lamb Curry (Dumbay ki Nihari) Modified from the recipe on Saveur. Photo about Dumbay ki Nihari , Pakistani Lamb Curry , close up Pakistani cuisine. 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.

Pakistani Lamb Curry (Dumbay ki Nihari) is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Pakistani Lamb Curry (Dumbay ki Nihari) is something that I’ve loved my entire life. They are fine and they look wonderful.

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

You could make this in a dutch oven instead, but it will take longer. The masala is made from whole spices, but you can substitute store. This recipe makes a curried lamb in a pressure cooker that cooks in an hour and falls apart in a spiced sauce. You could make this in a dutch oven instead, but it will take longer.

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.

The masala is made from whole spices, but you can substitute store. This recipe makes a curried lamb in a pressure cooker that cooks in an hour and falls apart in a spiced sauce. You could make this in a dutch oven instead, but it will take longer. The masala is made from whole spices, but you can substitute store. This spicy, luxurious lamb stew comes from a recipe shared by Lahore home cook Fazilat Alamgir.

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