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DUM PHUKHT

Prep Time 10 mins
Cook Time 4 hrs
Rest Time 10 mins
Total Time 4 hrs 20 mins
Cuisine:
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 5
Calories: 915.12
Description

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
  • 2.5 kgs Lamb shanks
  • 2 Medium Onions
  • 4 Potatoes
  • 6 Green Chillies
  • 2 bulbs of garlic
  • Salt, to taste
  • 1/4 cup of lemon juice
Instructions
  1. 1
    Preheat your oven at 180c / 160c for fan for baking.
  2. 2
    If using lamb shanks without fat, add a layer of fat at the bottom before adding the potatoes.
  3. 3
    Cut the potatoes into halves or quarters, depending on size, and place them on the baking tray.
  4. 4
    Cut the onions into large chunks and add them to the tray. If using smaller onions, you can add them whole.
  5. 5
    Arrange the lamb shanks on top of the vegetables in the tray.
  6. 6

    Season everything generously with salt.

  7. 7
    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.
  8. 8
    Squeeze fresh lemon juice over the entire dish.
  9. 9
    Cover the baking tray tightly with foil to seal in the flavors.
  10. 10
    Place the tray in the preheated oven and bake for around 4 hours, or until the meat is tender and cooked through.
  11. 11
    Once done, allow the dish to rest for about 10 minutes before removing the foil.
  12. 12
    Garnish with more lemon slices and fresh coriander, if desired, before serving.
  13. 13
    14. For Traditional Pot Method:
  14. 14
  15. 15
    Follow the same layering instructions in a pot, preferably a clay pot (handi).
  16. 16
    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).
  17. 17
    Place the handi on the stove with a skillet underneath to prevent burning (traditionally it keeps on charcoal to cook).
  18. 18
    Cook on high flame for 10 minutes, then lower the flame.
  19. 19
    Cook the meat for 2.5 hours without opening the lid. If steam escapes, cover the gap with more dough.
  20. 20
    Carefully remove the lid to allow steam to escape before serving.
  21. 21
    Enjoy your delicious lamb shanks cooked to perfection!

Nutrition Facts

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
  1. I used lamb shanks for this recipe, but mutton can be used as well.
  2. 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.
  3. For best results, it is recommended to use meat with bones, preferably leg or shoulder cuts.
  4. When cutting the onions, if they are large, cut them into four big chunks. If using smaller onions, they can be added whole.
  5. Potatoes should be cut into halves or quarters depending on their size. Alternatively, baby potatoes can be used.
  6. 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.
  7. 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.
  8. If you prefer a less intense lemon flavor, you can add lemon slices instead of lemon juice.
  9. Cooking time may vary depending on the thickness of the meat, so adjust accordingly to ensure the meat is cooked to perfection.
Read it online: https://kitchendiariesbyzubda.com/recipe/dum-phukht/