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Dumpukht
دمپخت (dumpukht): Peshawari lamb on the bone sealed in a pot and cooked in its own juices with salt and fat
In Khyber Pakhtunkhwa, especially around Eid-ul-Adha when there is fresh lamb in every house, dumpukht is the slow, quiet dish: big pieces of lamb on the bone, a little tail fat, onions, salt and pepper, sealed in a heavy deg and left to steam in their own juices for hours. Nothing is browned, nothing is spiced loudly; the meat simply turns soft and sweet, with a clear, fatty broth at the bottom of the pot that is spooned over Peshawari naan or eaten with plain rice. It is the Pashtun idea of luxury: good meat, patience and fire. The trap is a loose lid, since escaping steam means the pot dries out and the meat stews dry; seal it with foil under the lid or a strip of dough. Chef's tip: lay a few whole potatoes in with the meat; they cook in the juices and are fought over at the table.
- Total time
- 180 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the pot
- 2 ⅝ lb lamb on the bone (shoulder and leg)cut into large pieces
- 2 ⅞ oz lamb tail fat or gheetail fat cut into small pieces
- 2 onionsthickly sliced
- 1 bulb garliccloves peeled, left whole
- 2 tsp salt
- 1 ½ tsp coarsely ground black pepper
- 14 oz small whole potatoes (optional)peeled
- ¾ cup water
To serve
- 3 green chillies (optional)slit
- 1 red onion (optional)sliced into rings
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Method
0/7 doneStep 1: Heat the oven to 325°F.
2 minStep 2: Put 2 ⅞ oz lamb tail fat or ghee in the base of a heavy casserole that fits the meat snugly, then add 2 onions and 1 bulb garlic.
5 minStep 3: Rub 2 ⅝ lb lamb on the bone (shoulder and leg) all over with 2 tsp salt and 1 ½ tsp coarsely ground black pepper and lay it on the onions with 14 oz small whole potatoes tucked between the pieces.
5 minStep 4: Pour in ¾ cup water. Cover the pot with a double layer of foil pressed tightly around the rim, then put the lid on.
2 minStep 5: Cook in the oven for 2 1/2 hours without opening, until the meat is falling from the bone and has released plenty of clear juice.
150 minStep 6: Uncover, check the seasoning of the juices and, if you like a little colour, return the pot to the oven uncovered at 400°F for 10 minutes.
5 minStep 7: Serve the meat in the pot, spooning the juices over, with naan, 3 green chillies and 1 red onion.
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 42 g
- Carbs
- 8 g
- Fat
- 39 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dumpukht take?
- About 180 minutes in total: 15 minutes to prepare and 165 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lamb tail fat or ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
- What can I use instead of onions?
- 2 shallots per onion.
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