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A classic Indian meat preparation, Dum Pukht features slow-braised meat in an aromatic spice-laden gravy. High in protein and deeply satisfying, it's a treasured family recipe.
In a large Dutch oven, heat the ghee over medium heat and add cinnamon sticks, cardamom pods, cloves, and bay leaves. Sauté for 1 minute until fragrant, being careful not to scorch the spices.
Add sliced onions and cook on medium-high, stirring frequently, until deep golden brown and caramelized, about 15 minutes. Adjust heat if onions brown too quickly.
Stir in ginger and garlic, sautéing for 2–3 minutes until the raw aroma fades. Add coriander, cumin, turmeric, red chili powder, black pepper, and salt. Toast for another minute over low heat.
Add lamb pieces and sear on all sides over medium-high heat, ensuring good browning without burning the aromatics. This step is critical for flavor development.
Reduce the heat to low, stir in yogurt (a little at a time to avoid curdling), coating the meat evenly. Cover the pot with a tight-fitting lid. Reduce heat to very low and cook undisturbed for 2.5 hours, checking once halfway to ensure there’s sufficient moisture. Add a splash of water if needed.
Remove the lid in the last 15 minutes, increase heat slightly, and simmer to a thick, glossy gravy. Skim excess fat if desired and adjust seasoning to taste before serving.
