Lamb Curry Dum Pukht 1
Lamb Dum Pukht 1
Mamta gupta
Dum Pukht is an ancient Mogul method of cooking, where all ingredients are placed in a pan, the lid is then sealed with dough and food is cooked slowly on low heat over hours. When the lid is lifted, it's beautiful aroma fills the room. Dum Pukht dishes probably originated in Awadh/Hyderabad as one of the rich Mughal dishes of the time of the Nawabs.
Here, I have cooked it in a slow cooker, which has a pretty tight fitting lid, over a period of 7-8 hours. I have used lamb shanks, but you can use any lamb or mutton cuts. This Dum method of cooking can be used for other dishes like rice biryanies and meats of all sorts. If you do not have a slow cooker, cook it on low heat in a pan with an airtight lid or the lid sealed with a little dough.
Serves 4
Edited May 2023
Ingredients
4 lamb shanks (1 per person) or any other cut of lamb that you like
Black cumin (shah jeera) seeds 5 gm/1 tsp
2 medium onions, finely chopped
4-5 cloves of garlic
2 tsp. coriander powder
1/2 tsp chilli powder
1 tsp. sweet paprika powder
1 tsp. Sambhar Masala
10-12 strands of saffron, soaked in a tbsp. of warm water
2 bay leaves
4-5 green cardamoms, lightly crushed with a rolling pin
4 brown/large cardamoms, lightly crushed with a rolling pin
1 small pieces of cinnamon stick
5-6 clove (optional)
5-6 black peppers (optional)
A couple of dry or fresh red chillies (optional)
1 cup of thick yoghurt or sour cream at room temperature
2 cup of stock or water
Salt to taste
2 tbsp. corn flour or gram flour (besan), to thicken the gravy, if needed.
1 tsp. Garam Masala
2 tbsp. chopped coriander leaves (optional)
Instructions
Switch the slow cooker to High.
Place all ingredients except garam masala and yoghurt, in the pan of the cooker and let it come to a boil.
Once boiling nicely, turn it down to medium and leave it to cook for 6-8 hours, until meat is beginning to fall off the bones.
Add Yoghurt half way through and stir it in.
If the gravy looks thin at the end, dissolve the corn flour/besan in 1/6-1/4 cup of water and stir it in the gravy.
Let it come to a simmer again and cook until gravy is thick.
Sprinkle garam masala, garnish with coriander leaves and serve hot with Tandoori Roti 2 and Boiled Rice.
