Dum Pukht Gosht - Slow Cooked Mutton Curry

Name: Dum Pukht Gosht - Slow Cooked Mutton Curry
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Cuisine: Indian
Ingredients: 500 g Mutton (500 grams Mutton); 1 cup Yogurt (1-1/2 cups Curd (Dahi / Yogurt)); 2 pieces Cardamom (2 Cardamom (Elaichi) Pods/Seeds); 1 piece Black Cardamom Pod (1 Brown cardamom (Badi Elaichi)); 1 tsp Black Peppercorns (1 teaspoon Black pepper corns); 4 pieces Cloves (4 Cloves (Laung)); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 1 piece Yellow Onion (1 Onion sliced); 8 cloves Garlic (8 cloves Garlic); 1 piece Ginger (1 inch Ginger); 4 pieces Green Chili (4 Green Chillies); 1 tsp Ground coriander (1-1/2 teaspoons Coriander (Dhania) Powder); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); ½ tsp Garam Masala (1/2 teaspoon Garam masala powder); ¼ cup Coriander Seed (1/4 cup Coriander (Dhania) Leaves); 0 pieces Clarified Butter (Ghee for cooking); 2 cup Wheat Flour (2 cups Whole Wheat Flour); 0 pieces Water (Water for kneading)

A Lucknowi slow-cooked mutton curry marinated in spiced yogurt, sealed with dough, and simmered to tender perfection.

75 minIndian

Servings4

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Halal

Ingredients

For 4 servings

Mutton500 g · 500 grams Mutton
Yogurt1 cup · 1-1/2 cups Curd (Dahi / Yogurt)
Cardamom2 pieces · 2 Cardamom (Elaichi) Pods/Seeds
Black Cardamom Pod1 piece · 1 Brown cardamom (Badi Elaichi)
Black Peppercorns1 tsp · 1 teaspoon Black pepper corns
Cloves4 pieces · 4 Cloves (Laung)
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Yellow Onion1 piece · 1 Onion sliced
Garlic8 cloves · 8 cloves Garlic
Ginger1 piece · 1 inch Ginger
Green Chili4 pieces · 4 Green Chillies
Ground coriander1 tsp · 1-1/2 teaspoons Coriander (Dhania) Powder
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Garam Masala½ tsp · 1/2 teaspoon Garam masala powder
Coriander Seed¼ cup · 1/4 cup Coriander (Dhania) Leaves
Clarified Butter0 pieces · Ghee for cooking
Wheat Flour2 cup · 2 cups Whole Wheat Flour
Water0 pieces · Water for kneading

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Steps

1To begin making Dum Pukht Gosht we will first prepare the ingredients required for marinating the mutton.
2Heat ghee in a preheated pan; add the onions and saute until the onion turn golden brown.
3Once the onions have started to turn golden brown add all the whole spices, black cardamom, green cardamom, cloves, cinnamon stick, peppercorn and saute till the spices release a nice aroma. Turn off the heat and let it cool.
4Once cooled add the caramelized onions and the whole spices to a mixer grinder. Add the garlic, ginger, green chillies and half the curd and grind to a smooth paste.
5Marinate the mutton with the above ground spice curd and onion mixture.
6Add the remaining curd, chilli powder, turmeric powder, coriander powder, garam masala powder, salt to taste to the above mutton and marinate it in the refrigerator for two hours or overnight.
7You can marinate the meat longer to get maximum flavour in the dish.
8While the mutton is marinating knead the dough that you need to seal the vessel in which you are going to cook the gosht in. The dough should be a bit stiff, like how you knead for puris.
9Once the mutton has marinated, preheat a heavy bottomed vessel or handi and add some ghee.
10Add the marinated mutton in the handi and saute for a few minutes till the marinated mutton leaves oil on the sides. This will take about 10 minutes. Add one glass of water and bring the Mutton gosht to a boil.
11Cover the handi with a lid and seal it with the wheat dough and leave the Mutton gosht cook on low heat for about 50 minutes. This process of covering and sealing the lid with the dough is called "Dum Cooking" - a very slow cooking process that brings in flavours to the dish.
12After about one hour turn off the heat and remove the dough on the lid with the help of a kitchen knife.
13You will notice the Dum Pukht Gosht has a rich colour and taste with all the natural oils from the the mutton released into the dish. Give it a stir and adjust the salt accordingly.
14Transfer the Dum Pukht Gosht into a serving dish and garnish with coriander leaves and serve hot.
15Serve Dum Pukht Gosht with hot with Mande Rotior Butter Garlic Naanand Tomato Onion Cucumber Raitafor a weekend lunch or dinner. you can even serve it at your next dinner party.