3 HOURS OF COOKING A WHOLE 30 KG OF LAMB - THE MOST DELICIOUS DUM PUKHT - Village Food Secrets

Cooking a whole 30 kg lamb Dum Pukht is a grand and traditional way of preparing food for large gatherings, especially in villages where such meals are a communal event. Here's a detailed breakdown of how such a feast is traditionally prepared, using the slow-cooking "dum" method to achieve an unforgettable taste.

---

### **Ingredients for a 30 kg Lamb Dum Pukht**

#### **For the Marinade:**
- Whole Lamb (30 kg) – cleaned and prepped (skin and fat removed as required)
- Yogurt – 5 kg
- Garlic Paste – 500 g
- Ginger Paste – 500 g
- Green Chilies – 200 g (finely chopped)
- Fried Onions – 2 kg (golden brown and crushed)
- Lemon Juice – 500 ml
- Red Chili Powder – 200 g
- Turmeric Powder – 100 g
- Coriander Powder – 300 g
- Garam Masala Powder – 200 g
- Nutmeg and Mace Powder – 50 g
- Salt – to taste

#### **For the Rice:**
- Basmati Rice – 20 kg (soaked for 1 hour)
- Water – 40 liters (for boiling rice)
- Salt – 500 g
- Whole Garam Masala:
- Bay Leaves – 10-12
- Cinnamon Sticks – 8-10 (2-inch pieces)
- Green Cardamoms – 30
- Cloves – 30
- Black Peppercorns – 100

#### **For Topping and Garnish:**
- Saffron – 10 g (soaked in 1 liter of warm milk)
- Ghee – 5 kg
- Fresh Coriander Leaves – 1 kg (chopped)
- Fresh Mint Leaves – 1 kg (chopped)
- Fried Onions – 1 kg
- Raisins – 500 g (optional)
- Slivered Almonds and Pistachios – 500 g (optional)

---

### **Step-by-Step Recipe**

#### **1. Preparing the Lamb:**
1. **Clean and Marinate:** Clean the whole lamb thoroughly and make deep incisions for the marinade to penetrate.
2. **Prepare Marinade:** Mix yogurt, garlic paste, ginger paste, fried onions, green chilies, lemon juice, and all the spices in a massive mixing bowl.
3. **Marinate:** Rub the marinade generously all over the lamb, ensuring it enters the incisions. Leave it to marinate for 4-6 hours, preferably overnight.

#### **2. Preparing the Rice:**
1. Boil water in a large cauldron. Add salt and whole garam masala.
2. Add the soaked rice and cook until 70% done. Drain and set aside.

#### **3. Preparing the Dum Pukht Setup:**
1. Place the marinated lamb in a massive heavy-bottomed pot or cauldron (traditionally a deg).
2. Add a few ladles of ghee and some water or stock to prevent burning.
3. Layer the partially cooked rice over the lamb evenly.
4. Drizzle saffron milk, more ghee, and sprinkle coriander, mint, fried onions, and optional nuts/raisins between layers and on top.

#### **4. Sealing and Cooking on Dum:**
1. Seal the pot with a tight-fitting lid or dough to trap the steam.
2. Place the pot over a low, even flame (traditionally, coals are used under and on top of the pot).
3. Cook for 3-4 hours. Rotate the pot every 30 minutes to ensure even cooking.

#### **5. Checking for Doneness:**
1. After 3 hours, carefully unseal the pot and check if the lamb is tender and the rice is fully cooked.
2. The lamb should fall off the bone, and the rice grains should be fluffy and aromatic.

#### **6. Serving:**
1. Carefully transfer the Dum Pukht to a large serving platter, keeping the lamb intact for presentation.
2. Garnish with fried onions, coriander, mint, and nuts.

---

### **Tips for Success:**
1. **Heat Management:** Cook on very low heat to prevent burning and ensure even cooking. Use a tawa or distribute coals evenly if using traditional methods.
2. **Marination:** The longer the lamb marinates, the better the flavors will infuse. Overnight marination is ideal.
3. **Rice:** Don’t overcook the rice during boiling, as it will finish cooking during dum.
4. **Sealing the Pot:** Ensure the pot is tightly sealed to trap the steam for that authentic "dum" flavor.

---

### **Serving Suggestions:**
Serve this grand Lamb Dum Pukht with:
- Freshly made **raita** (yogurt sauce)
- **Naan** or tandoori bread
- Green chutney and fresh salad

---

### **A Grand Village Feast Experience**
Cooking a 30 kg lamb Dum Pukht is a true labor of love and community effort. The process, from marination to dum cooking, is as much about bonding as it is about food. The result is a dish that’s aromatic, tender, and perfect for celebrating special occasions. 😊