Mutton Dum Pukht : A very delicate Indian recipe
Mutton : 1/2 kg
Green Cardamoms : 2-3
Cloves : 4
Chopped Ginger : 1″ piece
Black Peppercorns : 6
Cumin Seeds : 1 tsp
Chopped Garlic : 2 pods
Black Cardamom – 1
Coriander Leaves : 1/2 cup
Green Chilies : 1-6
Mint Leaves : 1/4 cup
Sliced Onion : 1 no.
Water : 3 cups
Curd : 1 cup
Wheat Flour : 1/2 cup
Salt : to taste
Oil : 2 tbsp
Method : How to make Dum Pukht Mutton
Mix well mutton, curd and salt and keep aside.
In a mixer grind the other masala like Green Cardamoms, cloves, black peppercorns, cumin Seeds and black cardamom with some water
till it forms a fine paste.
Mix the paste with the marinated mutton and put in freezer for 6-8 hours.
Knead a soft dough with the flour and keep covered.
Heat up oil in a thick-bottomed pan and add sliced onions and chopped ginger and garlic it becomes brown.
Add marinated mutton and stir fry on a slow flame for 10 minutes or till the oil starts separating.
Mix in the water and cover the pan with a lid.
Seal with kneaded flour and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the flour.
Cut out the flour and serve the mutton hot with naan or rice.