Homemade Dum Pukht Gosht Recipe

 Makki Madni Catering

"Makki madni Catering" is Providing "Dum Pukht" translates to "slow cooking in steam." Dum Pukht Gosht" is a traditional method of cooking meat (usually mutton or lamb) where it's sealed in a pot and cooked over a low flame, allowing the meat to cook in its own juices and spices. The dish originates from the Indian subcontinent, particularly regions of India and Pakistan. Here's a basic recipe:

Ingredients:

• Mutton or Lamb: 500 grams, bone-in pieces preferred
• Yogurt: 1 cup, whisked
• Onions: 2 large, finely sliced
• Ginger-garlic paste: 2 tablespoons
• Green chilies: 3-4, slit
• Red chili powder: 1 teaspoon
• Turmeric powder: 1/2 teaspoon
• Coriander powder: 1 teaspoon
• Garam masala: 1 teaspoon
• Whole spices: 2-3 cloves, 2-3 green cardamom pods, 1 black cardamom pod, 1-inch cinnamon stick, 1 bay leaf, 6-7 black peppercorns
• Fresh coriander and mint leaves: A handful, chopped
• Lemon juice: 1 tablespoon
• Oil or ghee: 4-5 tablespoons
• Salt: to taste
• Wheat dough: for sealing the pot
• Water or mutton stock: 1 cup

Instructions:

1. Frying Onions: In a heavy-bottomed pot or pan, heat the oil or ghee. Add the finely sliced onions and fry until they're golden brown. Remove half of the fried onions and set them aside for garnishing later.
2. Whole Spices: In the same pot with the remaining onions, add the whole spices and sauté for a minute or two until aromatic.
3. Meat & Spices: Add the ginger-garlic paste and sauté until the raw smell disappears. Add the mutton pieces and brown them on all sides. Sprinkle in the red chili powder, turmeric, and coriander powder. Mix well.
4. Yogurt & Simmer: Reduce the heat to low. Add the whisked yogurt, green chilies, and salt. Mix well. Add water or mutton stock, and bring it to a gentle boil.
5. Dum (Sealing): Preheat your oven to a low setting (around 150°C or 300°F) if you plan to use the oven for the dum process. If using the stovetop, you'll need a tava (griddle) or a flat pan.
6. Sprinkle the pot with garam masala, lemon juice, and the chopped coriander and mint leaves. Put the lid on the pot. Seal the pot with the wheat dough, ensuring there are no gaps.
7. For Oven: Place the sealed pot in the oven for about 1.5 to 2 hours.
8. For Stovetop: Place the tava or flat pan on the lowest flame and then place the sealed pot on top of the tava. Let it cook on dum for about 1.5 to 2 hours.
9. Serving: Once done, remove the pot from the oven or stovetop. Let it sit for about 10 minutes. Break the seal, remove the lid, and your Dum Pukht Gosht is ready to be served.

Remember: When Makki Madni Catering is cooking for such a large group, the key is to have a good mise en place (everything in its place). Prepare and measure everything beforehand, and it'll be easier to manage the actual cooking process. Also, consider recruiting a couple of helpers to expedite tasks like chopping, stirring, and serving!

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