7 Delicious Homemade Pakistani Lamb Curry (Dumbay ki Nihari)

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Before you jump to Pakistani Lamb Curry (Dumbay ki Nihari) recipe, you may want to read this short interesting healthy tips about Finding Healthful Fast Food.

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Milk, juice and also water will be the best choices for beverages. When you sip a large soft drink you are adding a lot of empty calories to your day. Usually an individual helping of soda pop is merely eight ounces big. That portion usually contains at least a hundred calories and more than a few tablespoons of sugar. Most fast food carbonated drinks are at least twenty ounces big. Thirty ounces, however, is considerably more common. Choosing a soda pop as your beverage boosts your calorie absorption by thousands and adds way too much sugar to your diet. Water, fruit juice and milk, on the other hand, are far better choices.

Logic claims that one of the best ways to stay healthy and balanced is to sidestep the drive through and never eat fast food. While, for the most part, this is a good plan, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. At times what you require most is just to have someone else do the cooking. When you select healthy menu items, you do not have to feel terrible about visiting the drive through.

We hope you got insight from reading it, now let’s go back to pakistani lamb curry (dumbay ki nihari) recipe. To cook pakistani lamb curry (dumbay ki nihari) you need 20 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to make Pakistani Lamb Curry (Dumbay ki Nihari):

1. Take Masala
2. Get 2 Tbsp poppy seeds
3. Prepare 1 Tbsp coriander seeds
4. Provide 1 tsp cumin seeds
5. Provide 1 tsp fennel seeds
6. Use 1/2 tsp black peppercorns
7. Get 1/4 tsp grated nutmeg
8. Provide 5 whole cloves
9. Use 3 cardamom pods
10. Provide 1 star anise
11. Prepare 1 stick cinnamon
12. Provide 3 lbs boneless leg of lamb, cut in chunks
13. You need 1 onion, sliced
14. You need 4 cloves garlic, minced
15. Provide 3 inch knob of ginger, minced
16. Prepare 1 Tbsp cayenne
17. Take 2 cups beef or chicken stock
18. Get 1/4 cup flour
19. Get 1/4 cup ghee
20. Prepare cilantro, minced

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.

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