By Zubda Malik
Dum Phukt
21 steps
Prep:10minCook:4h
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.
Updated at: Mon, 16 Sep 2024 15:57:01 GMT
Nutrition balance score
Good
Glycemic Index
66
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories915.1 kcal (46%)
Total Fat50.9 g (73%)
Carbs37.1 g (14%)
Sugars5.5 g (6%)
Protein74.7 g (149%)
Sodium384 mg (19%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Preheat your oven at 180c / 160c for fan for baking.
Step 2
If using lamb shanks without fat, add a layer of fat at the bottom before adding the potatoes.
Step 3
Cut the potatoes into halves or quarters, depending on size, and place them on the baking tray.
Step 4
Cut the onions into large chunks and add them to the tray. If using smaller onions, you can add them whole.
Step 5
Arrange the lamb shanks on top of the vegetables in the tray.
Step 6
Season everything generously with salt.
Step 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.
Step 8
Squeeze fresh lemon juice over the entire dish.
Step 9
Cover the baking tray tightly with foil to seal in the flavors.
Step 10
Place the tray in the preheated oven and bake for around 4 hours, or until the meat is tender and cooked through.
Step 11
Once done, allow the dish to rest for about 10 minutes before removing the foil.
Step 12
Garnish with more lemon slices and fresh coriander, if desired, before serving.
Step 13
I used lamb shanks for this recipe, but mutton can be used as well.
Step 14
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.
Step 15
For best results, it is recommended to use meat with bones, preferably leg or shoulder cuts.
Step 16
When cutting the onions, if they are large, cut them into four big chunks. If using smaller onions, they can be added whole.
Step 17
Potatoes should be cut into halves or quarters depending on their size. Alternatively, baby potatoes can be used.
Step 18
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.
Step 19
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.
Step 20
If you prefer a less intense lemon flavor, you can add lemon slices instead of lemon juice.
Step 21
Cooking time may vary depending on the thickness of the meat, so adjust accordingly to ensure the meat is cooked to perfection.
Notes
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