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

Before you jump to Pakistani Lamb Curry (Dumbay ki Nihari) recipe, you may want to read this short interesting healthy tips about Deciding on Healthy and balanced Fast Food.

Almost every single article about weight loss and getting healthy informs readers to avoid drive through windows like the plague as well as to do all of their own cooking. This is actually very true. But occasionally the last thing you wish to do is prepare a whole dinner for yourself and your family. Sometimes all you want is to go to the drive through and get home as soon as possible. There is no reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This is because many of the popular fast food restaurants out there are trying to “healthy up” their menus. Here’s how it is possible to eat healthfully while you are at a fast food spot.

Milk, juice and also water are the best selections for beverages. Drinking a large soft drink allows hundreds of empty fat laden calories into your diet. One portion of soda pop is eight ounces. That serving normally is made up of a minimum of a hundred calories and more than a few tablespoons of sugar. A fast food soft drink is almost always not less than twenty ounces. It is frequently no less than 30 ounces. Choosing a soda pop as your beverage raises your calorie intake by thousands and adds way too much sugar to your diet. It is much healthier to select milk, juice and also standard water.

Logic claims that one the easiest way to stay healthy and balanced is to bypass the drive through and never eat fast food. While this is usually a good idea all you need to do is make a couple of good selections and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Occasionally, allowing someone else cook dinner is just what you require. When you want healthy menu items, you do not have to feel bad 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. You can cook pakistani lamb curry (dumbay ki nihari) using 20 ingredients and 15 steps. Here is how you do it.

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