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Pakistani slow-cooked lamb stew Dumbay Ki Nihari - a popular dish for Ramadan 2019
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Pakistani Slow-Cooked Lamb Stew

Traditionally known as Dumbay Ki Nihari, this Pakistani slow-cooked lamb stew is a popular dish eaten by Muslims during Ramadan when evening falls and 'Iftar' feasting commences. Although requires an intense amount of preparation and you need to slow-cook the lamb for several hours in order to tenderise the meat, the resulting dish makes it all worth it.
Course Mains
Cuisine Pakistani, Ramadan
Keyword lamb, Pakistani, Ramadan, stew
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 4 people

Ingredients

Garam Masala

  • 2 tbsp poppy seeds
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/2 tsp whole black peppercorns
  • 1/4 tsp grated nutmeg
  • 5 whole cloves
  • 3 green cardamom pods
  • 1 black cardamom pod
  • 1 whole star anise
  • 1/2 cinnamon stick

Nihari

  • 1 cup canola oil
  • 1 yellow onion mdium
  • 3 lamb shanks
  • 1 tbsp Organic Cayenne Pepper Powder
  • 2 cloves garlic minced
  • 1 3-inch piece fresh ginger 1 inch mashed into a paste & 2 inches julienned
  • 1/4 cup plain flour
  • 2 tbsp ghee melted

Optional for serving

  • 1 handful freshly chopped coriander
  • 2-3 lemon and/or lime wedges
  • pinch salt

Instructions

Garam Masala

  • Purée poppy seeds and 1 tbsp water in a spice grinder to form a paste, then transfer to a bowl.
  • Grind remaining spices into a powder.
  • Stir the powder into the paste. 

Nihari

  • Heat oil and onion in a saucepan over a medium-heat. Cook until the onion is caramelised - for around 25 minutes - then, using a slotted spoon, transfer the onion to a bowl.
  • Discard all but ¼ cup of oil from the pan.
  • Cook the lamb, turning as needed, until browned - for around 8–10 minutes.
  • Stir in the reserved garam masala, cayenne, garlic, ginger paste and salt, and continue to cook for 1–2 minutes.
  • Add three cups of water and bring to the boil.
  • Reduce the heat to medium-low and continue to cook, covered, for around 5 1⁄2–6 hours, until the lamb has fallen off the bone.
  • Using tongs, transfer the lamb to a bowl and keep warm. 
  • Stir the flour, ghee and ¼ cup of water together in a bowl and add to the pan. Cook for around 15 minutes, until thickened. 
  • Return the lamb to the pan.
  • Serve with the reserved onion, julienned ginger and, if you like, the coriander, lemon or lime wedges, chillies, and naan bread.

Notes

  • Fresh nutmeg will give this dish a delicious flavour but if you can't hunt it down, ground nutmeg will do.