Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

July 29, 2015


MUTTON / LAMB DUMPOKE (MUTTON DUMPUKHT) ‘DUMPOKE’ is the Anglicized name for “Dum Pukht” which literally means to cook over […]
‘DUMPOKE’ is the Anglicized name for “Dum Pukht” which literally means to cook over low heat in a tightly sealed utensil. Dum’ means to ‘breathe in’ and ‘Pukht’ to 'cook'. Dum Pukht cooking uses a round, heavy -bottomed pot, in which food is tightly sealed and cooked over a slow fire. The process of slow roasting gently persuades each spice / ingredient to release its maximum flavor. By cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the dish. This dish was very famous in the olden days 
 Serves 6     Time required: approx 1 hour
¾ kg tender Mutton or lamb cut into medium size pieces
2 onions chopped finely
1 teaspoon chillie powder
1 teaspoon Cumin Powder
1 tablespoon ginger garlic paste
3 tablespoons chopped coriander leaves
1 tablespoon chopped mint leaves
3 green chillies
4 cloves
2 cardamoms
6 black pepper corns
2 one inch pieces cinnamon
2 bay leaves
1 cup cream or yogurt
Salt to taste
3 tablespoons oil
Marinate the meat with chillie powder, cumin powder, ginger garlic paste, coriander leaves, mint, green chillies, salt and yogurt / cream and leave in the fridge for about 6 hours or overnight.
 Heat oil in a suitable thick bottomed pan and add the onions, cloves, cardamoms, bay leaves, cinnamon, and pepper corns and sauté for a minute. Add the marinated meat. Stir fry for about 5 to 7 minutes till the pieces become firm and the oil separates from the mixture. Add 2 cups of water and close the pan with a tight fitting lid. cook on low heat without opening the pan for about 30 minutes till the meat is cooked and the gravy is a quite thick. Garnish with chopped Coriander leaves. Serve with dinner Rolls or Bread and steamed vegetables.
 Note: You could substitute the Mutton or lamb with beef, veal, chicken, duck etc
Article written by Bridget White-Kumar
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