7 DUMBA DUM PUKH RECIPE - TRADITIONAL AUTHENTIC LAMP DUM PUKH RECIPE - PESHAWARI DUM PUKHT RECIPE

Here’s an authentic recipe for **Dumba Dum Pukht (Peshawari Dum Pukht)**, a slow-cooked lamb dish from the Peshawar region. This dish is known for its aromatic flavors and tender meat.

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### **Ingredients**

#### For Marination:
- **Lamb (Dumba)**: 1.5 kg (preferably with bones)
- **Yogurt**: 1 cup
- **Ginger-garlic paste**: 2 tbsp
- **Salt**: to taste
- **Red chili powder**: 1 tsp
- **Turmeric powder**: ½ tsp
- **Garam masala**: 1 tsp
- **Lemon juice**: 2 tbsp

#### Whole Spices:
- **Cinnamon stick**: 1 large
- **Bay leaves**: 2
- **Green cardamom**: 5-6
- **Cloves**: 5-6
- **Black cardamom**: 1-2
- **Cumin seeds**: 1 tsp

#### Other Ingredients:
- **Onions (thinly sliced)**: 3 large
- **Tomatoes (chopped)**: 4 medium
- **Green chilies**: 4-6 (slit)
- **Fresh coriander**: 1 small bunch (chopped)
- **Fresh mint leaves**: 1 small bunch (chopped)
- **Cooking oil or ghee**: 1 cup
- **Basmati rice (optional)**: 1.5 cups (for serving)

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### **Instructions**

#### Step 1: Marinate the Lamb
1. Wash the lamb thoroughly and pat it dry.
2. In a large bowl, mix yogurt, ginger-garlic paste, salt, red chili powder, turmeric powder, garam masala, and lemon juice.
3. Coat the lamb pieces with this mixture. Cover and let it marinate for 3-4 hours (overnight for best results).

#### Step 2: Prepare the Base
1. Heat oil or ghee in a heavy-bottomed pot or a clay pot (if available) over medium heat.
2. Add whole spices (cinnamon stick, bay leaves, green cardamom, black cardamom, cloves, and cumin seeds). Sauté until aromatic.
3. Add sliced onions and fry until golden brown.
4. Add chopped tomatoes and cook until they form a thick paste.

#### Step 3: Layer the Dum Pukht
1. Place the marinated lamb over the cooked onion-tomato base.
2. Add slit green chilies, fresh coriander, and mint leaves over the lamb.
3. Cover the pot tightly with a lid or seal it with dough to trap the steam.

#### Step 4: Cook on Dum
1. Cook on medium heat for 10 minutes to build up steam.
2. Reduce the heat to low and let the lamb cook in its juices for 2-3 hours. (You can place a griddle/tawa under the pot to prevent burning.)
3. Do not open the lid during this process.

#### Step 5: Serve
1. Once the lamb is tender and the oil has separated, gently mix the ingredients.
2. Serve hot with naan, paratha, or steamed basmati rice.

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Enjoy the authentic flavors of **Dumba Dum Pukht**, where the slow-cooking method ensures the lamb is juicy and flavorful, perfect for special occasions or family gatherings!