Dum Pukht is a slow cooked lamb dish that is usually prepared with tender cuts of meat, paired with potatoes, onions, and ripe tomatoes, resulting in a rich and flavorful meal. If you are a meat lover, then this recipe is definitely for you, as it offers a perfect blend of spices and a succulent texture that can easily become a family favorite.
We are going to make it in an Instant Pot, which significantly lowers the cooking time, allowing you to enjoy this delightful dish in a fraction of the time it traditionally takes. Trust me, once you try this quick and easy method, you’ll be hooked on the convenience of cooking Dum Pukht in this modern kitchen appliance!
What goes into dum pukht
Lamb and Fat
Dum pukht is made with lamb meat that has a lot of fat. Fat gives this dish the unique flavor it’s famous for. There’s no need to add any oil or butter because melted fat is enough to keep the meat moist. Slow cooked lamb makes this dish extra flavorful and tender.
Potatoes
I used baby potatoes, but traditionally regular potatoes are used that are cut in half. Potatoes turn so juicy and flavorful as they cook with the meat.
Onions
Peel the onions but don’t cut them. I like to use medium-sized onions as they cook better and become so flavorful as they absorb all the meaty flavors.
Garlic
I used 7-8 cloves of garlic for this recipe. This recipe is so simple and easy; you don’t need extra chopping or cutting, just leave the garlic cloves in it, and they will cook and dissolve as they cook.
Lemon juice
Lemon juice is a must-have for this recipe for some citrusy flavor. I forgot to add it in the beginning, so I sprinkled some at the end.
Salt
This recipe has no other spices other than salt. As salt is the only spice, make sure to add just the right amount to provide enough flavor without overwhelming or under-seasoning the meat. Always start with a smaller quantity, and you can add more as you go.
Cooking time
This dish is a slow-cooked recipe; you have to cook it for at least 3-4 hours. But if you are using an Instant Pot, like me, it will be ready within an hour. Select the meat setting and cook for 60 minutes. Pressure building in the instant pot usually takes about 10-15 minutes, and after that, it takes 60 minutes. Before opening the lid, make sure to release the pressure entirely and then open the lid.
How to serve dum pukht
To serve dum pukht, squeeze some lemon or lime juice and serve naan or Peshawari roti on the side. You don’t need any sides to serve this recipe, as it’s already a complete meal. It has protein, fat, and veggies in it.
How to store leftover dum pukht
There will be no leftovers for this recipe as it’s so flavorful, and the meat is literally falling off the bones. If you make a larger quantity, share it with your friends and family. If you still have leftovers, then store them in an airtight container in the refrigerator for up to five days or in a freezer for up to three months.
More Recipes to try
Dum Pukht in an Instant Pot
Equipment
Ingredients
- 2 lbs lamb with fat
- 1 lbs potatoes
- 3 small onions
- 2 tomatoes
- 5 green chilies
- 1 tsp salt
- 10 cloves garlic
Instructions
- In an Instant Pot, add a layer of lamb fat, potatoes, and then meat.
- Sprinkle salt over the potatoes, and add peeled onions, half-cut tomatoes, garlic cloves, and whole green chilies.
- Cook the meat on the meat settings for 1 hour.
- Before you remove the lid of the Instant Pot, make sure to release the pressure completely. Take it out in a serving tray and enjoy.
- If you do want to cook in a regular pot, then seal it well with aluminum foil and cook on low heat for 3-4 hours.