Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Pakistani Lamb Curry (Dumbay ki Nihari)

Pakistani Lamb Curry (Dumbay ki Nihari)

Name: How to cook Pakistani Lamb Curry (Dumbay ki Nihari) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Lance Wilson

Pakistani Lamb Curry (Dumbay ki Nihari)

Modified from the recipe on Saveur. 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 bought. Serve over turmeric rice with minced cilantro and raita. I make my raita with curried fermented limes and Greek yogurt

Ingredient

Food ration :

6 servings

Cooking time :

1 hour

2 Tbsp

poppy seeds

1 Tbsp

coriander seeds

1 tsp

cumin seeds

1 tsp

fennel seeds

1/2 tsp

black peppercorns

1/4 tsp

grated nutmeg

whole cloves

cardamom pods

star anise

1 stick

cinnamon

3 lbs

boneless leg of lamb, cut in chunks

onion, sliced

4 cloves

garlic, minced

3 inch

knob of ginger, minced

1 Tbsp

cayenne

2 cups

beef or chicken stock

1/4 cup

flour

1/4 cup

ghee

Cooking instructions

* Step 1

Add the spices to a small skillet and toast over medium high heat. Grind the toasted spices in a grinder and set aside.

* Step 2

Heat a skillet on high heat with a little oil or ghee.

* Step 3

Salt the lamb chunks before searing.

* Step 4

Sear the lamb in the skillet in two batches. Place the lamb in the skillet and don't move for 5-8 minutes.

* Step 5

Place the seared lamb in the pressure cooker and sear the remaining lamb.

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 10

Cook on high pressure for 45 min. And allow to depressurize naturally for 20 min.

* Step 11

Combine the flour and ghee

* Step 12

Mix the flour to form a paste.

* Step 13

Add 1/4 cup of the hot cooking liquid to the flour mixture.

* Step 14

Whisk the mix until uniform

* Step 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.