Dum Pukht Gosht belongs to Awadhi cuisine (a cuisine native to the city of Lucknow). In Persian language it means “slow oven”. Dum Pukht Gosht is cooked on slow flame in a sealed dish that allows the meat to cook in its natural juices.
Mutton, oil, chilies, pepper, yogurt, and Garam Masala are merged to get a perfect Dum Pukht Gosht (Namkeen Gosht). You can try this amazing and delicious Dum Pukht Gosht for fit for dinners and lunch. You can even prepare it for Eid dinner parties. This recipe is popular among northern areas as they serve it to guests.
Ingredients
- Lamb 1 kg leg meat is preferred
- Cardamom 4 to5 ct Elaichi
- Onion 4 to 5 sliced medium
- Red peppers 7 to 10 whole
- Yogurt half kg
- Garam masala 2 tbsp hot spices
- Salt 1.5 tsp
- Oil half cup
- Garlic paste 1 tbsp
Method
- Put mutton, oil, onionClick to find more about onion, and red chillis in pan.
- Mix garam masala in yoghurt and pour over meat mixture.
- Cook (uncovered) on high heat for about 10 minutes.
- Add saltClick to find more about salt, ilaichi and garlicClick to find more about garlic paste.
- Seal the pan and lid with flour (if not using pressure cooker), and cook on very low heat for 45 minutes.
- If water has not dried, cook on high heat till it does and only thick gravy is left. Do not stir hard.
garnished with corriander
