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.