DUM PHUKHT
Dum Pukht is a traditional cooking technique in phustoon cuisine where meat is slow-cooked in its own juices and fat , sealing the lid with dough to trap the flavors and aromas. The term "Dum Pukht" translates to "slow-cooked" in Persian. This method of cooking involves placing all the ingredients in a clay pot . The pot is then placed over low heat over charcoal.
This mouthwatering recipe features tender lamb shanks cooked to perfection with a medley of flavorful ingredients. The lamb is slow-cooked with potatoes, onions, garlic, green chillies, and a burst of citrusy lemon. Dum phukht promises a satisfying meal perfect for a cozy family dinner or a special occasion that will delight your taste buds will leave you craving for more.
Ingredients
Instructions
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Preheat your oven at 180c / 160c for fan for baking.
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If using lamb shanks without fat, add a layer of fat at the bottom before adding the potatoes.
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Cut the potatoes into halves or quarters, depending on size, and place them on the baking tray.
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Cut the onions into large chunks and add them to the tray. If using smaller onions, you can add them whole.
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Arrange the lamb shanks on top of the vegetables in the tray.
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Season everything generously with salt.
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Cut the green chillies into desired sizes or add as a whole and add them on top of the lamb shanks along with garlic bulbs or cloves.
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Squeeze fresh lemon juice over the entire dish.
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Cover the baking tray tightly with foil to seal in the flavors.
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Place the tray in the preheated oven and bake for around 4 hours, or until the meat is tender and cooked through.
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Once done, allow the dish to rest for about 10 minutes before removing the foil.
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Garnish with more lemon slices and fresh coriander, if desired, before serving.
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For Traditional Pot Method:
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Follow the same layering instructions in a pot, preferably a clay pot (handi).
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Place the lid on the handi and seal it completely with a thick dough made from flour and water(Take the flour and mix it with water gradually to form a thick stretchy dough).
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Place the handi on the stove with a skillet underneath to prevent burning (traditionally it keeps on charcoal to cook).
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Cook on high flame for 10 minutes, then lower the flame.
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Cook the meat for 2.5 hours without opening the lid. If steam escapes, cover the gap with more dough.
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Carefully remove the lid to allow steam to escape before serving.
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Enjoy your delicious lamb shanks cooked to perfection!
Servings 5
- Amount Per Serving
- Calories 915.12kcal
- % Daily Value *
- Total Fat 50.93g79%
- Saturated Fat 21.83g110%
- Cholesterol 251.25mg84%
- Sodium 384.04mg17%
- Potassium 1837.47mg53%
- Total Carbohydrate 37.1g13%
- Dietary Fiber 4.54g19%
- Sugars 5.49g
- Protein 74.68g150%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- I used lamb shanks for this recipe, but mutton can be used as well.
- When using lamb shanks with fat, there is no need to add extra fat. However, if using lean meat, add a layer of fat at the bottom before adding the potatoes.
- For best results, it is recommended to use meat with bones, preferably leg or shoulder cuts.
- When cutting the onions, if they are large, cut them into four big chunks. If using smaller onions, they can be added whole.
- Potatoes should be cut into halves or quarters depending on their size. Alternatively, baby potatoes can be used.
- I used a combination of green and red chillies in this recipe, but you can adjust based on your spice preference. Use bullet chillies for a milder flavor or regular Indian green chillies for a stronger taste.
- Two whole bulbs of garlic are used in the recipe. I prefer to mash the garlic and add it to the meat broth while eating, but peeled garlic cloves can also be used.
- If you prefer a less intense lemon flavor, you can add lemon slices instead of lemon juice.
- Cooking time may vary depending on the thickness of the meat, so adjust accordingly to ensure the meat is cooked to perfection.
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