Dum Pukht

Ingredients:
  • 3 cups water
  • 1 cup curd (dahi)
  • 1/2 cup regular atta (dough)
  • salt (namak) to taste
  • 2 tblsp oil (tel)
  • 1/2 kg mutton
  • marinate:
  • 2-3 green cardamoms
  • 1 tsp jeera
  • 2 pods garlic (lasan)
  • 1 black cardamom
  • 1/2 cup corriander leaves
  • 1-6 green chillies
  • 4 cloves (lavang)
  • 1 inch piece ginger (adrak)
  • 6 black pepper (kali mirch) corns
  • 1/4 cup mint (pudina) leaves
  • 1/2 onion (pyaj)

cooking time:

Method:
  1. Mix completely mutton, curd and salt and keep aside
  2. In a mixer grind the marinate till it forms a fine paste.
  3. Mix the paste with the marinated mutton.
  4. Put in freezer for 6-8 hours
  5. Heat up oil in a thick-bottomed pan.
  6. Mix in marinated mutton and stir fry on a slow flame for 10 minutes or till the oil leaves the masala.
  7. Mix in the water.
  8. Cover the pot with a lid.
  9. Seal with aata and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the aata.
  10. Cut off the aata and serve with nan.