MUTTON / LAMB
DUMPOKE (MUTTON DUMPUKHT)
‘DUMPOKE’
is the Anglicized name for “Dum Pukht” which literally means to
cook over low heat in a tightly sealed utensil. Dum’ means to ‘breathe in’ and
‘Pukht’ to 'cook'. Dum Pukht cooking uses a round, heavy -bottomed pot, in
which food is tightly sealed and cooked over a slow fire. The process of slow
roasting gently persuades each spice / ingredient to release its maximum
flavor. By cooking slowly in its juices, the food retains all its natural
aromas and becomes imbued with the richness of flavors that distinguishes the
dish. This dish was very famous in the olden days
Serves 6 Time required: approx
1 hour
Ingredients
¾ kg tender Mutton or lamb cut into medium size pieces
2 onions chopped finely
1 teaspoon chillie powder
1 teaspoon Cumin Powder
1 teaspoon Cumin Powder
1 tablespoon ginger garlic paste
3 tablespoons chopped coriander leaves
1 tablespoon chopped mint leaves
3 green chillies
4 cloves
3 green chillies
4 cloves
2 cardamoms
6 black pepper corns
6 black pepper corns
2 one inch pieces cinnamon
2 bay leaves
1 cup cream or yogurt
Salt to taste
1 cup cream or yogurt
Salt to taste
3 tablespoons oil
Marinate the meat with chillie powder, cumin powder, ginger garlic paste, coriander leaves, mint, green chillies, salt and yogurt / cream and leave in the fridge for about 6 hours or overnight.
Marinate the meat with chillie powder, cumin powder, ginger garlic paste, coriander leaves, mint, green chillies, salt and yogurt / cream and leave in the fridge for about 6 hours or overnight.