Tuesday, January 21, 2014

Dum Pukth

Dum Pukht



Lamb- 1kg
onion chopped 1
Garlic- 5-6 cloves (finely chopped)
Ginger- 1 inch piece (crushed)
Green cardamoms- 3-4
Black peppercorns- 5
Cloves- 4
dry red chilli 1
Cumin seeds- 1tsp
corriander seeds 3tsp
Black cardamom- 1
Curd- 1 cup
Salt- as per taste
Oil- 3tbs
red chilli powder 1 tsp
turmeric pwdr 1 tsp


ash the mutton thoroughly with water.
Dry roast green cardamoms, black cardamom, cloves, cumin seeds, dry red chilli, black peppercorns and corriander seeds. Cool n grind to paste. Mix with about two tablespoon of water into a paste .
Marinate theLamb with this paste, curd and keep it aside for 2 hours
Heat oil in a deep bottomed pan add onion
Then add ginger, garlic, and fry till pinkish colour.
Now add the marinated
mutton, sprinkle salt and cook for about 7-8 minute.
When the oil starts separating from the mutton, add red chilli powder n turmeric and one cup of water and mix well.
Cover the pan with a lid and reduce the flame.
seal the top of the pan with flour dough all over.
Let it cook on very low flame for about 30-35 minutes.
Check mutton is tender.
Once done, switch off the flame and keep it covered for about 10 minutes before serving.

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