Dum Pukht Mutton

Namkeen gosht which in other words is also known as Dum Pukht Gosht/Mutton is one of my all time favorites. It's a simple dish with simple ingredients and is made in the simplest possible manner.

Dum Pukht is basically a technique of cooking which is slow in process and the container sealed in different manners by the cook depending on what is in the making. This specific cooking style in Persian in decent but is mostly adopted by the Afghans and the Pashtuns.

This is my first time making it and the GODDAMN GUESTS coming over and over again today got it almost burnt as I could not monitor it properly but nonetheless it was saved in time.

Kaha sunna and ghalti kotahi maaf.

Ingredients:

Lamb meat 1 kilogram (leg meat is preferred)

Yogurt 1/2 kilogram

10 red round chilies whole

5 green cardamoms

2 tablespoon garam masala

1 sliced onion

1 teaspoon cumin

1/2 cup oil

1 tablespoon garlic paste

Marinate the mutton in yogurt for about 30 minutes.

Turn up the heat now and put the marinated mutton in a pan and on the stove. Add oil, red chilies, cardamoms, cumin, garlic paste, onion and garam masala. Cook on high heat for about 10 minutes.

Now cover the with lid and seal the lid with a flour paste. PLEASE DON'T LAUGH AT MY ATTEMPT OR I WILL HAUNT YOU IN YOUR DREAMS FOR THE REST OF YOUR PATHETIC LIFE.

Turn down the heat on low and cook for about 45-55 minutes.

After 45-55 minutes you'll see the bread is hard. Break it with a knife and take of the lid. Dum Pukht mutton will be done. If you think there is some more water left then you can cook it for a bit on high heat. Otherwise the meat would be tender enough if you cook accordingly.

Ladies and gentlemen, please give a round of applause to Dum Pukht Mutton.