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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 Wholesome Energy Goodies.
We are very mindful that having healthy foods can help us feel better inside our bodies. Increasing our daily allowance of sensible foods while reducing the intake of unhealthy ones contributes to a more healthy feeling. A bit of pizza will not cause you to feel as healthy as ingesting a fresh green salad. Sometimes it’s tough to find wholesome foods for snacks between meals. Finding snacks that really help us feel better and enhance our stamina often involves lots of shopping and scrupulous reading of labels. There’s nothing like one of these healthy foods when you need an energy-boosting treat.
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We hope you got insight from reading it, now let’s go back to pakistani lamb curry (dumbay ki nihari) recipe. To make pakistani lamb curry (dumbay ki nihari) you only need 20 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to prepare Pakistani Lamb Curry (Dumbay ki Nihari):
- Take of Masala.
- Use of poppy seeds.
- Prepare of coriander seeds.
- Provide of cumin seeds.
- You need of fennel seeds.
- Use of black peppercorns.
- You need of grated nutmeg.
- Take of whole cloves.
- Take of cardamom pods.
- Take of star anise.
- Prepare of cinnamon.
- Take of boneless leg of lamb, cut in chunks.
- Take of onion, sliced.
- Get of garlic, minced.
- Use of knob of ginger, minced.
- Prepare of cayenne.
- Get of beef or chicken stock.
- Provide of flour.
- Use of ghee.
- Prepare of cilantro, minced.
Instructions to make Pakistani Lamb Curry (Dumbay ki Nihari):
- Add the spices to a small skillet and toast over medium high heat. Grind the toasted spices in a grinder and set aside..
- Heat a skillet on high heat with a little oil or ghee..
- Salt the lamb chunks before searing..
- Sear the lamb in the skillet in two batches. Place the lamb in the skillet and don't move for 5-8 minutes..
- Place the seared lamb in the pressure cooker and sear the remaining lamb..
- 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..
- 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..
- 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..
- Add the spice mix to the pressure cooker and then rinse the skillet with the remaining stock. Add this to the pressure cooker too..
- Cook on high pressure for 45 min. And allow to depressurize naturally for 20 min..
- Combine the flour and ghee.
- Mix the flour to form a paste..
- Add 1/4 cup of the hot cooking liquid to the flour mixture..
- Whisk the mix until uniform.
- 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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