Entree: Pakistan – Pashtun Cuisine – دم پخت ➤ Dum Pukht (Aromatic slow-sealed braised meat cooked on low heat)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into large chunks
- 2 cups (400 g) basmati rice, rinsed and soaked 30 minutes
- 1 cup (240 g) plain yogurt
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (8 oz / 225 g)
- 2 tbsp (30 g) garlic paste
- 2 tbsp (30 g) ginger paste
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) red chili powder, or to taste
- 1 tsp (2 g) garam masala
- 1 tbsp (15 g) salt, or to taste
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 cinnamon stick (2–3 inch / 5–7 cm)
- 1 bay leaf
- 1/4 cup (60 ml) warm milk with a pinch of saffron strands soaked (optional)
- 1/4 cup (60 ml) fresh cilantro, chopped
- 1/4 cup (60 ml) fresh mint leaves, chopped
- 1/4 cup (60 ml) fried onions (store-bought birista or homemade)
- 1/3 cup (45 g) all-purpose flour and water to make a small dough for sealing (optional)
- 2 cups (480 ml) hot water or meat stock

Instructions

1. In a bowl, combine the lamb chunks with yogurt, garlic paste, ginger paste, turmeric, ground coriander, red chili powder, and 1/2 tbsp (7 ml) oil; marinate at least 1 hour or overnight in fridge for best flavor.
2. Heat 1 tbsp (15 ml) ghee and 1 tbsp (15 ml) oil in a heavy-bottomed pot over medium-high heat. Brown the marinated lamb in batches until well seared; remove and set aside.
3. In the same pot add remaining ghee and sauté sliced onion until deep golden brown, about 10–12 minutes; reserve a few tablespoons for finishing.
4. Add the whole spices (cardamom, cloves, cinnamon, bay leaf) and sauté 1 minute until fragrant, then return the browned lamb to the pot. Add salt and 1 cup (240 ml) hot water or stock, bring to a simmer, cover, and cook gently 25–30 minutes until lamb is coming tender.
5. Meanwhile, parboil the soaked basmati rice in salted boiling water for 5–6 minutes until it is about 70% cooked; drain and set aside.
6. Layer the par-cooked rice over the lamb in the pot. Drizzle saffron milk (if using) over the rice, sprinkle chopped cilantro and mint, and scatter fried onions and remaining ghee on top.
7. Seal the pot: wet the flour with water to make a soft dough, roll into a thin rope and press around the lid to form an airtight seal, or tightly cover with a heavy lid. Place the pot on a very low flame; cook dum (steam) for 30–40 minutes to allow flavors to meld and rice to finish cooking.
8. Turn off heat and let pot rest sealed 10 minutes. Break the seal, gently fluff rice to combine with meat juices, and spoon onto a warmed platter.
9. Garnish with extra fried onions and chopped herbs. Serve hot with raita or a simple salad.