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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pakistani lamb curry (dumbay ki nihari). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Get the recipe for Pakistani Slow-Cooked Lamb Stew (Dumbay Ki Nihari) ». A rich, spicy stew topped with bright cilantro leaves, a squeeze of citrus, and thin-sliced hot chiles, nihari is the ultimate comfort food for home cook and Lahore native Zainab Shah, whose mother makes this dish for her. Photo about Dumbay ki Nihari , Pakistani Lamb Curry , close up Pakistani cuisine.

Pakistani Lamb Curry (Dumbay ki Nihari) is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Pakistani Lamb Curry (Dumbay ki Nihari) is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first 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 it.

The ingredients needed to make Pakistani Lamb Curry (Dumbay ki Nihari):
  1. Take Masala
  2. Take 2 Tbsp poppy seeds
  3. Prepare 1 Tbsp coriander seeds
  4. Get 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. Make ready 5 whole cloves
  9. Prepare 3 cardamom pods
  10. Make ready 1 star anise
  11. Get 1 stick cinnamon
  12. Prepare 3 lbs boneless leg of lamb, cut in chunks
  13. Get 1 onion, sliced
  14. Make ready 4 cloves garlic, minced
  15. Make ready 3 inch knob of ginger, minced
  16. Take 1 Tbsp cayenne
  17. Prepare 2 cups beef or chicken stock
  18. Make ready 1/4 cup flour
  19. Make ready 1/4 cup ghee
  20. Prepare cilantro, minced

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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.

Punjabi lamb curry is the highlight in a carnivore Punjabi's kitchen. With the cold winter fast approaching it will defiantly warm you up from the inside, whether it be the warmth of the spices or the warmth of fulfilment. We grew up eating this lamb curry and I was taught by my dad who was a. Dumbay ki Nihari , Pakistani Lamb Curry , close up Pakistani cuisine. Lamb Curry from Pakistan Vanessa Courtier.

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