Dum Gosht

Dum Gosht

Dum Gosht

Bone-in mutton sealed in a pot with caramelised onions, whole spices, yogurt, and saffron, the lid weighted and the rim sealed with dough, then cooked over the lowest possible heat for two to three hours without the lid ever being lifted. The sealed dum technique — cooking in its own steam — originated in the Mughal army's field kitchens; the result is meltingly tender meat in a concentrated, self-basting gravy.

Cuisines

Hyderabadi Awadhi Kashmiri Mughlai Delhi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 60 min Total: 80 min 2-3 servings

Ingredients

500 grams mutton, cut into pieces
1 cup yogurt
2 tablespoons ginger-garlic paste
2 tablespoons red chili powder
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon garam masala
2 tablespoons lemon juice
3 tablespoons oil
2 large onions, thinly sliced
1 cup fried onions
3 tablespoons ghee
1 teaspoon cumin seeds
4 pods green cardamom
4 cloves cloves
1 inch cinnamon stick
1 cup water
— salt to taste
1 tablespoon fresh coriander leaves, chopped
1 tablespoon fresh mint leaves, chopped

Instructions

  1. 1 In a bowl, marinate the mutton with yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, and salt. Mix well and let it rest for at least 1 hour.
  2. 2 Heat oil in a heavy-bottomed pan. Add sliced onions and sauté until golden brown.
  3. 3 Add the marinated mutton to the pan and cook on high heat for 5-7 minutes, stirring occasionally.
  4. 4 Reduce the heat to low, cover the pan with a lid, and let it cook for 30 minutes, stirring occasionally.
  5. 5 In a separate pan, heat ghee and add cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until aromatic.
  6. 6 Add the fried onions to the ghee and spice mixture, then pour this over the mutton.
  7. 7 Add water to the mutton, cover with a tight-fitting lid, and cook on low heat for another 30 minutes or until the mutton is tender.
  8. 8 Garnish with chopped coriander and mint leaves before serving.

Tips

For a richer flavor, cook the mutton on a slow flame for a longer time to allow the spices to fully penetrate the meat.