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Pakistani Aloo Gosht Dum Pukht
A slow-cooked, aromatic dish where tender meat and potatoes are infused with spices in a sealed pot (dum pukht style). This method locks in moisture and flavors, resulting in an incredibly tender and deeply savory experience.
🧂 Ingrédients
- 1 kg Lamb or beef, bone-in chunks
- 500 g Potatoes, peeled and quartered
- 2 large Onions, thinly sliced
- 2 medium Tomatoes, chopped
- 3 tbsp Ginger-garlic paste
- 4 Green chilies, slit
- 150 g Yogurt, plain
- 1.5 tsp Garam masala
- 1 tsp Cumin powder
- 1.5 tsp Coriander powder
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- to taste Salt
- 4 tbsp Oil or Ghee
- 1 cup Water
- 1/4 cup Fresh cilantro, chopped (for garnish)
- as needed Dough for sealing pot (optional)
👨🍳 Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, heat oil or ghee over medium-high heat. Add the sliced onions and sauté until golden brown.
💡 Conseils de pro: Using a heavy-bottomed pot is essential for even heat distribution in dum pukht cooking. - 2
Add the meat chunks and sear them on all sides until browned. Remove the meat and set aside.
💡 Conseils de pro: Browning the meat adds a crucial layer of flavor. - 3
In the same pot, add ginger-garlic paste and sauté for a minute until fragrant. Then add chopped tomatoes, green chilies, garam masala, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook the masala for 5-7 minutes, stirring, until oil separates.
💡 Conseils de pro: Cook the masala well to release its aromatic oils. - 4
Return the seared meat to the pot. Add the yogurt and mix well, coating the meat with the masala.
💡 Conseils de pro: Ensure the yogurt is at room temperature to prevent curdling. - 5
Add the quartered potatoes and the cup of water. Stir everything together.
💡 Conseils de pro: The water is minimal as the dum pukht method relies on steaming. - 6
Seal the pot tightly. Traditionally, a dough is made from flour and water and used to seal the lid to the pot, creating an airtight environment. Alternatively, use heavy-duty foil and then the lid, ensuring a very tight seal.
💡 Conseils de pro: The seal is critical to trap steam and cook the ingredients in their own juices. - 7
Cook on very low heat (or on a tawa/griddle placed over the flame) for at least 3 hours, or until the meat is exceptionally tender and falling off the bone.
💡 Conseils de pro: Patience is key for dum pukht; the low and slow cooking is what makes the dish special. - 8
Once cooked, carefully break the seal. Garnish with fresh cilantro and serve hot.
💡 Conseils de pro: This dish is best enjoyed with plain roti or naan.
💡 Conseils de pro
- ✓Using bone-in meat adds more flavor to the stew.
- ✓Adjust the amount of green chilies and red chili powder to your spice preference.
- ✓If you don't have a heavy-bottomed pot, you can use a slow cooker on low for 6-8 hours.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add whole spices like bay leaves, cardamom pods, and cloves along with the meat for added aroma.
- For a richer gravy, you can add a tablespoon of tomato paste with the tomatoes.
- Some variations include adding a few dried plums (aloo bukhara) for a touch of sweetness and tang.