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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 Choosing Healthy Fast Food.

Almost every “get healthy” and “weight loss” posting you study will tell you to skip the drive through and make all of your meals yourself. There’s some value to that. Sometimes, though, the last thing you need is to have to make an evening meal from scratch. Sometimes just about all you desperately want is to go to the drive through and get home quickly. There is no reason that 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 famous fast food restaurants around are trying to “healthy up” their selections. Here’s how it is possible to eat healthfully when you are at a fast food restaurant.

Aim at the side dishes. Not that long ago, the only side dish item available at a fast food restaurant was French fries. Now just about all of the popular fast food places have expanded their menus. Now you may get a range of salads. You can get chili. You could possibly get baked potatoes. You can make fruit. There are a lot of possibilities that don’t require eating one thing deep fried. When you order your meal through a drive through window, choose side dishes instead of just grabbing something premade. You’ll keep calorie and fatty food count low and save yourself commitment.

Simple sense states that the simplest way to lose weight and get healthy is to ban fast food from your diet altogether. While, usually, this is a good plan, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Every now and then, allowing someone else cook dinner is just what you require. There isn’t any reason to feel bad about going to the drive through when you make healthy decisions!

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

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