Entree: Pakistan – Mughlai Pakistani – دم پخت ➤ Dum Pukht (Slow-braised sealed-pot meat cooked in its own juices with rich Mughlai spices)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 2 hrs 10 min

Total 3 hrs 20 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into large pieces
- 1 1/2 cups (300 g) basmati rice, rinsed and soaked 30 minutes
- 6 tbsp (90 ml) ghee
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced, about 10 oz (280 g)
- 2 tbsp (30 g) ginger-garlic paste
- 1/2 cup (120 g) plain yogurt
- 1/4 cup (35 g) chopped roasted cashews and almonds combined
- 1/4 cup (60 ml) milk
- a pinch saffron strands
- 1 tsp (5 ml) rose water or kewra water
- 2 bay leaves
- 2 cinnamon sticks, about 2 inches (5 cm) each
- 6 green cardamom pods, lightly crushed
- 6 cloves
- 1 tsp (5 g) whole black peppercorns
- 1 tsp (2 g) ground turmeric
- 1 tbsp (8 g) Kashmiri red chili powder (or mild paprika for color)
- 1 tsp (2 g) ground coriander
- 1 1/2 tsp (6 g) salt, adjust to taste
- 1/2 tsp (2 g) garam masala
- 1 tbsp (15 ml) lemon juice
- 2 cups (480 ml) hot water or meat broth, divided
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 2 tbsp (30 ml) chopped fresh mint for garnish
- dough or aluminum foil for sealing pot (enough to cover lid)

Instructions

1. Mix saffron in warm milk and set aside. In a bowl combine yogurt, ginger-garlic paste, turmeric, red chili powder, ground coriander, 1 tsp salt, and lemon juice; add lamb pieces and marinate at least 2 hours or overnight in refrigerator.
2. Preheat oven to 300°F (150°C). Heat 2 tbsp ghee + 1 tbsp oil in a heavy ovenproof pot over medium heat. Fry sliced onions until deep golden and caramelized, about 18–22 minutes. Remove half the onions and reserve for layering and garnish.
3. Increase heat to medium-high, add remaining oil and brown marinated lamb pieces in batches until seared on all sides, about 4–6 minutes per batch. Remove and set aside.
4. In the same pot add bay leaves, cinnamon sticks, cardamom, cloves, and peppercorns; toast 1 minute until fragrant. Return lamb and any collected juices to pot, add remaining ghee, roasted nuts, and 1 cup (240 ml) hot water or broth. Bring to a simmer, adjust salt, cover and cook on low for 20 minutes on stovetop.
5. While meat simmers, parboil the soaked rice in 1 cup (240 ml) salted boiling water for 5–6 minutes until about 70% cooked, then drain.
6. Layer par-cooked rice evenly over the meat in the pot. Sprinkle reserved caramelized onions, garam masala, saffron milk, and rose/kewra water over the rice. Pour any remaining hot water around the edges if needed to create steam (do not wet the rice).
7. Seal the pot tightly with a layer of dough or heavy foil pressed to the rim, then place the lid and wrap again if using foil. Place pot in the preheated oven and cook on low (dum) for 1.5–2 hours until meat is fall-apart tender and rice has absorbed flavors.
8. Remove from oven, let rest 10 minutes. Break seal, gently mix the meat and rice or serve in layers. Garnish with chopped cilantro, mint, and remaining caramelized onions. Serve hot.