AFGHANI MUTTON DUM PUKHT

Mutton dum pukht is a traditional Afghani dish which is made with a very simple method and simple ingredients. Actually secret of great taste of this dish lies in its simplicity. “Dum” means very slow heat and “pukht” means cooking. Mutton is cooked with a few vegetables and spices in a pot sealed from all sides in a way that its steam does not come out from any side. It is traditionally cooked on charcoal for 3-4 hours in its own steam. Flavour that comes out is so amazing that your wait for it getting ready totally worth.

If you love meat recipes you can also try these;

 

Beef boti kebab (Eid special)

 

Mutton roghan josh

 

Arabian kabsa rice

 

Special Lahori hareesa

 

Sizzling beef steak

mutton dum pukht

Afghani cuisine is famous for its meat recipes which have original and rich meat flavour. I am not a great fan of Afghani dishes because most of them has that typical smell of meat which I don’t like at all. I always use a lot of spices in my meat recipes to kill that smell.

But this mutton dum pukht recipe has an exception. It is a transformed form of traditional Pakistani gravy “Aloo gosht” (meat and potato gravy) but its taste is totally different. It doesn’t have that meaty smell in it. Flavour is so mild that anyone can eat it. Mutton cooked in its own steam gets so tender that it melts in your mouth which has a little salty and spicy taste.

When I first ordered it in an Afghani restaurant, I got a lamb shank with a whole unpeeled cooked potato and little fat saturated mutton broth. I was expecting its taste to be very meaty but my expectation proved wrong when I tasted it. first thing which I noticed in first bite was the beautiful aroma of charcoal, green chillies, and garlic not only in broth but meat as well. Its taste was so perfect that I decided to cook it myself. You just need meat, potatoes, onions, garlic, and green chillies. Salt and black pepper for extra flavouring.

 Best thing about this dish is that you even don’t have cut or peel veggies. Just add all things in a pot, close it and cook. Nothing is simpler than that. Traditionally meat fat is added in the base of pot and then added other ingredients. It is then cooked in this fat. I personally don’t like so much fat, that’s why I replaced it with olive oil. I did not find much difference in taste with this replacement.

https://www.youtube.com/watch?v=na60JCACBDM&t=33s

Can I cook mutton dum pukht on gas stove?

Original flavour of this recipe comes when you cook it in a traditional way on charcoal. But if you find it difficult to make a brick stove and heating up charcoal, you can cook it on gas stove as well. One thing you can do is to heat up a charcoal on gas. Place it on uncooked meat, add few drops of oil, and let the smoke infuse in meat and then cook it on gas. In this way you can at least get aroma of charcoal in your dish.

Should I use water in cooking it?

Water is not needed at all for cooking mutton dum pukht. When we rub salt on meat it leaves a lot of water. Moreover, onions also leave water, so, it is not necessary to add extra water. You will get handsome amount of broth in the base when your dish is cooked, so, don’t worry about it being burnt.

How we serve it?

It is served with chapatti or naan but you can enjoy it as it is without any combination.

MUTTON DUM PUKHT

Mutton dum pukht is a traditional Afghani dish which is made with a very simple method and simple ingredients.“Dum” means very slow heat and “pukht” means cooking. It is traditionally cooked on charcoal for 3-4 hours inits own steam. Flavour that comes out is so amazing that your wait for it getting ready totally worth. Actually secret of great taste of this dish lies in its simplicity.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: Afghani
Keyword: dum pukht, dum pukht biryani, dum pukht cooking, dum pukht delhi, dum pukht markham, dum pukht mutton recipe, dum pukht new delhi menu, dum pukht recipe, dum pukht timing
Servings: 10 people

Ingredients

  • 4 kg mutton
  • 1.5 kg whole onions
  • 250 gm whole garlic
  • 15 whole green chillies
  • 2 kg whole unpeeled potatoes
  • 3 tbsp salt
  • ½ liter olive oil
  • ½ tsp crushed black pepper

Instructions

  • Add mutton and salt in pot. Mix salt in mutton and take it out from the pot.
  • First add onions and potatoes in pot, then add mutton. Then add green chillies and garlic.
  • Now add olive oil in pot. Make dough of wheat flour and apply it on all edges of pot. Close the lid of pot in a way that steam does not come out from any side.
  • Make a stove of bricks. Heat up charcoals and add add them in stove. Put pot on that stove and let it cook for 4 hours on slow heat. Put some charcoals on the lid of pot so that heat enters from top also.
  • After 4 hours clean charcoals from lid and open it. transfer tender meat and broth in dish and sprinkle some crushed black pepper on it.
  • When you press garlic its delicious paste comes out. You can mix it in broth and enjoy.

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