Effortless Dum ka Gosht Recipe

Dum gosht offers a straightforward yet delectable dish, needing minimal attention. Simply combine the ingredients, set it to cook, and let it simmer away. This dish practically prepares itself, freeing you to focus on your other Eid-ul-Adha culinary preparations.

Ingredients

• Mutton 2 lb (cut in steak sized pieces)

• Chopped coriander leaves 1 tbsp

• Almonds 6

• Poppy seeds 1 tbsp

• Green papaya a small piece

• Melon seeds 1 tbsp

• Cinnamon 3 sticks

• Cumin seeds (optional) 1/2 tsp

• Ginger and garlic paste 2 tsp

• Cardamoms 4

• Peppercorns 1 tsp

• Turmeric powder 1 tsp

• Clarified butter 8 tbsp

• Salt to tast.

How to Make!

Begin by preparing the dry ingredients: roast the poppy seeds, melon seeds, and almonds in a dry skillet or pan until they turn slightly golden and release their aroma. Allow them to cool.

Once cooled, transfer the roasted seeds and almonds to a grinder or food processor. Grind them into a smooth paste, ensuring there are no large chunks remaining. Set this paste aside.

Next, prepare the spice mix: in the same grinder or food processor, combine ginger garlic paste, cardamoms (seeds removed from pods), black pepper, ripe papaya (peeled and diced), and fresh coriander leaves. Grind them together into a fine paste. Set aside.

Now, prepare the meat: wash the mutton thoroughly under cold water to remove any impurities. Then, gently pound it using a mortar and pestle or a grinding stone to tenderize it slightly. This helps the marinade penetrate the meat more effectively.

In a large mixing bowl, combine the ground spice paste with the tenderized mutton. Add in whole cinnamon sticks and cumin seeds. Mix everything together until the meat is evenly coated with the spice mixture. Allow the meat to marinate for at least 1 hour to absorb the flavors.

In a heavy-bottomed saucepan with a tight-fitting lid, heat clarified butter (ghee) over medium heat until it melts and becomes hot.

Once the ghee is hot, carefully add the marinated mutton to the saucepan. Stir constantly and cook for about 5 minutes, allowing the spices to infuse into the meat and the surface to brown slightly.

After 5 minutes, reduce the heat to low and cover the saucepan with the lid. Let the meat simmer gently for approximately 15 minutes, allowing the flavors to meld together and the meat to begin tenderizing.

Preheat your oven to a moderate temperature.

Transfer the partially cooked meat from the stovetop saucepan into a baking dish or casserole. Place the dish in the preheated oven and continue cooking for about an hour, or until the meat is tender and cooked through.

Once the meat is tender, remove it from the oven. Sprinkle a little turmeric powder over the top for added flavor and visual appeal.

Serve the hot and aromatic dum gosht alongside your favorite accompaniments. Enjoy!

Nice to have,

To serve, carefully transfer the aromatic dum gosht to a serving platter, ensuring to include the flavorful sauce and tender meat pieces.

Garnish the dish with freshly chopped coriander leaves or sliced almonds for an added touch of freshness and texture.

Dum gosht pairs wonderfully with fragrant basmati rice, naan bread, or roti. You can also serve it alongside a cooling raita or salad to balance out the richness of the dish.

As you enjoy this delectable dish, savor the blend of aromatic spices and tender meat, which has been marinated and slow-cooked to perfection, resulting in a dish that's bursting with flavor and sure to delight your taste buds.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat gently on the stovetop or in the microwave before serving.

Dum gosht is not only a delicious main course for special occasions like Eid-ul-Adha but also a comforting meal that brings warmth and satisfaction to any gathering of family and friends.

Experiment with your own variations by adjusting the spice levels or adding additional ingredients to suit your taste preferences. Whether you follow this traditional recipe or put your own spin on it, dum gosht is sure to be a hit at your table.