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