Recipe
Why make it
Bone-in mutton cooked in its own juices with yogurt, ghee and whole spices in a dough-sealed pot until it falls off the bone. A rich Punjabi-style dum dish for weekends.
Serves 6
+ 15 more in the full recipe
Step 1 of 10
Mix the atta with about 6 tbsp water to make a firm, soft dough. Cover and set aside; you will roll it into a rope later to seal the pot.
Step 2 of 10
In a large bowl, combine the mutton, yogurt, ginger-garlic paste, chilli powder, coriander powder, turmeric, salt and black pepper. Mix well so every piece is coated, then marinate at room temperature.
Step 3 of 10
Heat the ghee in the heavy pot over medium heat. Add the cumin, bay leaf, cinnamon, cloves and both cardamoms and let them sizzle for 30 seconds until fragrant.
Step 4 of 10
Add the sliced onions and fry, stirring often, until deep golden brown. Lower the heat if they darken too fast.
Step 5 of 10
Add the marinated mutton with all the yogurt, and the tomatoes. Raise the heat to medium-high and stir-fry until the meat changes colour, the tomatoes break down and the ghee begins to separate at the edges.
The last 5 steps are in the full recipe.
Cook’s tip
Use mutton with some fat and bone, such as shoulder or leg. Lean meat can turn dry over a long cook.
Ready to cook?
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