Pakistani Lamb Curry (Dumbay Ki Nihari) Recipe by Lance Wilson
Cooking Instructions 1 hour 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. 1 Add the spices to a small skillet and toast over medium high heat. Grind the toasted spices in a grinder and set aside. 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. 2 Heat a skillet on high heat with a little oil or ghee. 3 Salt the lamb chunks before searing. 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. 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. 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. 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. 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. 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. 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. 10 Cook on high pressure for 45 min. And allow to depressurize naturally for 20 min. 11 Combine the flour and ghee 11 Combine the flour and ghee 12 Mix the flour to form a paste. 12 Mix the flour to form a paste. 13 Add 1/4 cup of the hot cooking liquid to the flour mixture. 13 Add 1/4 cup of the hot cooking liquid to the flour mixture. 14 Whisk the mix until uniform 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. 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. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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