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The ingredients needed to cook Pakistani Lamb Curry (Dumbay ki Nihari):
- Provide Masala
- Provide 2 Tbsp poppy seeds
- Use 1 Tbsp coriander seeds
- You need 1 tsp cumin seeds
- You need 1 tsp fennel seeds
- Get 1/2 tsp black peppercorns
- Provide 1/4 tsp grated nutmeg
- You need 5 whole cloves
- Get 3 cardamom pods
- Get 1 star anise
- You need 1 stick cinnamon
- Prepare 3 lbs boneless leg of lamb, cut in chunks
- Use 1 onion, sliced
- Prepare 4 cloves garlic, minced
- Use 3 inch knob of ginger, minced
- Get 1 Tbsp cayenne
- Use 2 cups beef or chicken stock
- Prepare 1/4 cup flour
- Provide 1/4 cup ghee
- Use 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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