Step-by-Step Instructions

1. 1.Marinate Mutton

   In a large bowl, add 1 kg of bone-in mutton with fat. Sprinkle 1 tablespoon of salt over the mutton. Mix thoroughly by hand to ensure the salt is evenly distributed. Cover the bowl and let the mutton marinate for 30-45 minutes.

2. 2.Prepare the Clay Pot Base

   Take a clay pot (matka/handi). Place 4-5 pieces of mutton fat at the bottom. Arrange 2-3 large marrow bones on top of the fat.

3. 3.Layer Mutton and Vegetables

   Carefully transfer the marinated mutton pieces into the clay pot, arranging them around the bones. Add 2 whole onions, 2 whole tomatoes, 2-3 slices of unpeeled ginger, 1 whole unpeeled garlic head, 4-5 whole green chilies, and 1 tablespoon of whole black peppercorns on top of the mutton.

4. 4.Seal the Pot

   Take sufficient wheat flour dough and form a thick rope. Place this dough rope around the rim of the clay pot, ensuring it covers the entire circumference. Press the lid firmly onto the dough, sealing the pot completely to prevent steam from escaping.

5. 5.Initial High Heat

   Place the sealed clay pot on a stove over high flame for 5-8 minutes. This step helps to generate steam inside the pot and heat it up quickly.

6. 6.Slow Cook (Dum Pukht)

   After 5-8 minutes, reduce the flame to the lowest possible setting. Allow the mutton to slow cook (dum pukht) for 2.5 to 3 hours. This long, slow cooking process tenderizes the meat and infuses it with flavors.

7. 7.Rest and Open

   Once the cooking time is complete, turn off the heat. Let the pot rest for a few minutes. Carefully use a knife to cut and remove the hardened dough seal around the lid. Lift the lid slowly, tilting it away from you to allow the steam to escape safely.

8. 8.Serve

   Transfer the tender, flavorful mutton, marrow bones, and cooked vegetables into a serving platter. The meat should be falling off the bone and very tender. Enjoy your delicious Dum Pukht!