Afghani Dampukht/ Dampukht recipe

Wash and chop meat into big pieces
Beef and mutton are naturally salty; hence, avoid too much salt.
Coat the meat using salt instead of sprinkling it on the top.
Don’t peel off the skin of potatoes. Instead, wash and add them as it is.
Ingredients of Afghani Dum Pukht
Mutton - 1 Kg
Goat Fat - 1 Kg (Charbi)
Potato - 5 Pcs (Small)
Tomato - 5 Pcs (Small)
Green Chili - 4 Pcs
Lemon Juice - 2 Pcs
Black Pepper Powder - 1 tsp
Salt - To Taste
All-Purpose Flour or normal flour-2 Cups
Steps for Afghani Dum Pukht
Take a pot. Layer the goat fat (Charbi) at the bottom. Now make a layer of the mutton pieces on top of it.

Afghani Dum Pukht step-1
Set the veggies above it and squeeze the lemon juice over it. Sprinkle the salt and pepper powder over it. Do not mix. Leave it as it is.

Afghani Dum Pukht step-2
Now take the maida mix to make the dough. Keep the water less so that it holds the lid properly. Now place the dough over the borders of the pot and cover it with lid. Again put the dough over the lid and pack it properly so that the air doesn't leak.

Afghani Dum Pukht step-3
Cook on high heat for about 10 minutes and then lower the heat. Leave it to cook for another 2 to 3 hours. You will hear a whistle like sound and hot air will leak from it.

Afghani Dum Pukht step-4
After 3 hours remove the lid and your Afghani Dum Pukht or Slow Cooked Afghani Mutton is ready to serve. You can have it roti, naan or with rice. mutton will be cooked perfectly and will be very tender. You will love
Afghani Dum Pukht