Dum means to ‘breathe in’ and pukht means to ‘cook. Dum pukht (Persian: دمپخت), larhmeen, or slow oven cooking is a cooking technique associated with the northern indian subcontinent in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers with few spices. Traditions assign its origin in pre-partition India to the reign of Nawab Asaf-ud-Daulah (1748–97). The technique is now commonly used in other cuisines such as Pakistani and North Indian.
‘Dum pukht cooking uses a round, heavy-bottomed pot, preferably a handi (clay pot), in which food is sealed and cooked over a slow fire. The two main aspects to this style of cooking are bhunao and dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this cuisine, herbs and spices are important. The process of slow roasting gently allows each to release their maximum flavour. The sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains its natural aromas.
We had separated goat neck for this special dish during Eid festival. So today I will give you a quite easy recipe for making it.
For tendering the meat apply following for minimum an hour or maximum 4-5 hours.
- 2-3 Tb lemon juice
- yellow papaya unripe
- salt
ingreidents of gravy for dumpukht
2TB olive oil 2Tb butter
3 onion medium sized chopped
2Tb garlic ginger
4-5 Tb fruit vinegar ( I used red wine and apple cider)
1Tb coriander powder
1Tb cumin powder
1Tb chat masala
1Tsp turmeric
1Tb red chili powder
1Tb GARAM masala
Salt
apply the tenderiser.
add butter and oil in a pan
Add onions and fry them until slightly brown.
this should be the colour.
add your meat.
Brown it from all sides.
Mean while mix in all the ingredients of gravy together, it will form a paste.
add it to your meat.
add 3/4 cup of water.
cover it with a lid and let it cook on low heat for 1-2 hrs or until very tenderised.
shift to a non stick pan.
cover and let it get dry. While lid is still on it.
once dried. Remove the neck carefully, pour the gravy on top of it and garnish with green chilies, coriander, ginger slits and lemons slices. Serve with onion cheese coriander stuffed parathas.
S.M.ART FOODZ 