Feast On Dum Pukht Mutton


Awadhi cuisine is from the city of Lucknow, India. The cuisine consists of both vegetarian and non-vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Persia, Kashmir, Punjab and Hyderabad; and the city is known for Nawabi foods. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, cottage cheese, and rich spices including cardamom and saffron.


Mutton - ½ kg
Green Cardamoms - 2-3
Cloves - 4
Chopped Ginger - 1″ piece
Black Peppercorns - 6
Cumin Seeds -1 tsp
Chopped Garlic - 2 pods
Black Cardamom - 1
Coriander Leaves - ½ cup
Green Chilies - 1-6
Mint Leaves -  ¼ cup
Sliced Onion - 1
Water - 3 cups
Curd - 1 cup
Wheat Flour - ½ cup
Salt to taste
Oil 2 tbsp


Mix well mutton, curd and salt and keep aside.

In a mixer grind the other ingredients like Green Cardamoms, cloves, black peppercorns, cumin Seeds and black cardamom with some water till it forms a fine paste. Mix the paste with the marinated mutton and put in freezer for 6-8 hours.

Knead soft dough with the flour and keep covered.

Heat up oil in a thick-bottomed pan and add sliced onions and chopped ginger and garlic it becomes brown. Add marinated mutton and stir fry on a slow flame for 10 minutes or till the oil starts separating. Mix in the water and cover the pan with a lid.

Seal with kneaded flour and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the flour. Cut out the flour and serve the mutton hot with Indian breads like naan, or rice.


Source – foodstur.com, Wikipedia
Image courtesy: thakkara.com

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