One of the oldest slow oven cooking method to bring out the flavours of your meat with minimum spices. The meat after it is cooked, is amazingly melt in the mouth and flavoursome. Cooking it in a Handi/Matka will give your dish a earthy flavour.I am very inspired by Peshawari cusine due to the fact that minimum spices are required due to which the flavour of the meat is retained. I remember the Highway Peshawari Karahi of Karachi, which is just freshly cooked in a matter of minutes but the flavour is amazing!
Place the Mutton/Lamb Fat around the Matka/Handi and cover the base completely
Place the pieces of Mutton/Lamb over the layer of Fat
Layer it with Tomatoes, Potatoes and Onions and cover the meat
Add a layer of Green Chillis, Lemons, Ginger and Garlic
Add Salt and Pepper in the end
Pour 1 cup of Water
Now place the lid on the Matka/Handi
Take the flour and mix it with water gradually to form a thick stretchy dough
Use the dough to seal the lide completely
Place the Matka/Handi on the stove, high flame for 5-8 minutes and after that lower the flame
Cook the dish for 2.5 hours and don't open the lid in between. If steam escapes fromthe lid cover the gap with more dough.
Voila! the aroma of the Dum Pukht will fill your home and remind you of the Village or Dhabba cooking style. Please remove the lid very carefully allowing the steam to come out first. If there is water remaining at the bottom, please increase the fire until the water has dried out.Can be served with delicious hot Nans or Chapatis!
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Keyword Dum Pukht, Pakistani Food, Pakistani Street Food, Peshawari Dum Pukht, Peshawari Food, Street Food