Dum Pukht Gosht Recipe - Slow Cooked Mutton Curry Made Simple

To begin making Dum Pukht Gosht we will first prepare the items required required for marinating the mutton. bring to temperature ghee in a preheated skillet; mix in the onions and saute until the bulb greens turn golden brown.Once the onions have started to turn golden brown mix in all the whole spices, black cardamom, green cardamom, cloves, cinnamon stick, peppercorn and saute till the spices release a nice aroma.

Turn off the bring to temperature and let it cool.Once cooled mix in the caramelized onions and the whole spices to a mixer grinder.

mix in the garlic, ginger, green chillies and half the curd and grind to a even paste. soak the mutton with the above ground seasoning curd and bulb greens mixture. mix in the remaining curd, chilli dusting seasoning, turmeric dusting seasoning, coriander dusting seasoning,garam masala dusting seasoning, seasoning to salty profile to the above mutton and soak it in the refrigerator for two hours or overnight.You can soak the flesh longer to get maximum flavour in the dish. While the mutton is marinating massage the flour base that you need to seal the vessel in which you are going to make the gosht in.

The flour base should be a bit stiff, like how you massage for puris.*To make the Dum Pukht GoshtOnce the mutton has marinated, preheat a heavy bottomed vessel or handi and mix in some ghee.mix in the marinated mutton in the handi and saute for a few mins till the marinated mutton leaves fat on the sides.

This will take about 10 mins.

mix in one glass of moisture and bring the Mutton gosht to a heat to boiling point.put a lid on the handi with a lid and seal it with the wheat flour base and leave the Mutton gosht make on low bring to temperature for about 50 mins.

This process of covering and sealing the lid with the flour base is called "Dum making" - a very slow making process that brings in flavours to the dish.After about one hour turn off the bring to temperature and remove the flour base on the lid with the help of a kitchen knife.You will notice the Dum Pukht Gosht has a heavy colour and salty profile with all the natural oils from the the mutton released into the dish.

Give it a agitate and adjust the seasoning accordingly. Transfer the Dum Pukht Gosht into a serving dish and top with coriander leaves and offer scalding.offer Dum Pukht Gosht with scalding with Mande Roti or margarine Garlic Naan and Tomato bulb greens Cucumber Raita for a weekend lunch or dinner.

you can even offer it at your next dinner party.