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The ingredients needed to make Pakistani Lamb Curry (Dumbay ki Nihari):
- Prepare Masala
- You need poppy seeds
- Provide coriander seeds
- You need cumin seeds
- Provide fennel seeds
- Get black peppercorns
- Provide grated nutmeg
- Take whole cloves
- Provide cardamom pods
- Get star anise
- Provide cinnamon
- Provide boneless leg of lamb, cut in chunks
- Take onion, sliced
- Prepare garlic, minced
- Use knob of ginger, minced
- Use cayenne
- Prepare beef or chicken stock
- You need flour
- Get ghee
- You need cilantro, minced
Instructions to make Pakistani Lamb Curry (Dumbay ki Nihari):
- Add the spices to a small skillet and toast over medium high heat. Grind the toasted spices in a grinder and set aside.
- 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. Place the lamb in the skillet and don't move for 5-8 minutes.
- Place the seared lamb in the pressure cooker and sear the remaining lamb.
- 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.
- 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.
- 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.
- Add the spice mix to the pressure cooker and then rinse the skillet with the remaining stock. Add this to the pressure cooker too.
- Cook on high pressure for 45 min. And allow to depressurize naturally for 20 min.
- Combine the flour and ghee
- Mix the flour to form a paste.
- Add 1/4 cup of the hot cooking liquid to the flour mixture.
- Whisk the mix until uniform
- 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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