Entree: Pakistan – Khyber Pakhtunkhwa – دم پخت ➤ Dum Pukht (Meat slow-cooked in a sealed pot so it braises in its own steam and aromatic spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Total 2 hrs 45 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder or goat, cut into large pieces, approx. usable weight
- 1 cup (240 g) plain yogurt, whisked
- 1 large (8 oz / 225 g) onion, thinly sliced, fried until golden (birista)
- 3 cloves (9 g) garlic, minced into a paste
- 1 tbsp (15 g) fresh ginger paste
- 2 tbsp (30 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt, or to taste
- 1 tsp (3 g) ground coriander
- 1/2 tsp (1.5 g) ground cumin
- 1/2 tsp (1.5 g) ground black pepper
- 4 green cardamom pods, lightly crushed
- 2 whole cloves
- 1 small (1 inch / 2.5 cm) cinnamon stick
- 2 bay leaves
- 1/4 tsp (1 g) ground nutmeg (optional)
- 1/4 cup (60 ml) warm milk
- 1/8 tsp (about 0.5 g) saffron threads, soaked in warm milk
- 1 tbsp (15 ml) rose water or kewra water (optional)
- 2 green chilies, slit (optional)
- 2 tbsp (30 g) chopped fresh cilantro for garnish
- Dough or heavy foil to seal the pot (no measurement)

Instructions

1. In a large bowl, combine the yogurt, garlic paste, ginger paste, ground coriander, ground cumin, ground black pepper, and 1 tsp salt. Add the lamb pieces and mix to coat thoroughly. Marinate at least 2 hours or preferably overnight in the refrigerator.
2. Preheat oven to 300°F (150°C) if finishing in the oven. Heat 1 tbsp ghee and 1 tbsp oil in a heavy-bottomed, ovenproof pot over medium-high heat. Brown the marinated lamb pieces in batches until sealed on all sides, about 4–6 minutes per batch. Remove and set aside.
3. Reduce heat to medium, add remaining oil and ghee, then add crushed cardamom, cloves, cinnamon stick, and bay leaves. Stir briefly until aromatic, then return all browned meat to the pot. Spoon the fried sliced onion (birista) over the meat and add the saffron soaked in warm milk and slit green chilies if using. Pour in no more than 1/4 cup (60 ml) water or reserved marinade liquid to create steam — Dum Pukht relies on minimal added liquid.
4. Seal the pot tightly with a layer of dough or heavy-duty foil, then fit the lid on top to create an airtight seal. Transfer the sealed pot to the preheated oven and braise slowly for 2–3 hours, or place the sealed pot over the lowest flame on the stovetop using a heat diffuser and simmer for 2–3 hours, until the meat is extremely tender and fragrant.
5. Carefully remove the seal, sprinkle rose water if using, and stir gently to combine the thickened jus with the meat. Adjust salt if needed, garnish with chopped cilantro, and serve hot with pulao, naan, or flatbreads.