Tandoori Dum Pukht (Lamb/Mutton)

Step 1: Prepare the Tandoor

Light wood inside the Tandoor and allow it to burn down to hot coals. The Tandoor should be smoking and hot.

Step 2: Layer the Pot (First Layer)

Place lamb/mutton bones at the bottom of a large cooking pot. Add a layer of lamb fat (charbi) over the bones, then arrange a layer of large lamb/mutton pieces over the fat.

Step 3: Season and Add Vegetables (First Layer)

Sprinkle about 0.5 to 0.75 teaspoon of salt evenly over the meat. Add peeled potatoes (some whole, some halved) around and on top of the meat. Place halved tomatoes and small whole onions among the meat and potatoes. Add whole green chilies, whole garlic cloves (halved), and halved ginger pieces.

Step 4: Layer the Pot (Second Layer)

Add another layer of lamb fat and remaining lamb/mutton pieces on top of the vegetables.

Step 5: Final Seasoning and Toppings

Place green onions on top (optional). Sprinkle another 1 teaspoon of salt and 2-3 tablespoons of whole black peppercorns. Pour about 5 tablespoons of lemon juice over all the ingredients.

Step 6: Seal the Pot

Prepare a dough from flour and water. Apply the dough around the rim of the pot to create an airtight seal. Place the lid firmly on the pot, pressing it into the dough to seal it completely.

Step 7: Prepare for Tandoor Hanging

Create a handle for the pot by threading flexible wires under the pot's rim and attaching them to a sturdy metal rod, ensuring the pot is balanced for hanging.

Step 8: Cook in Tandoor

Carefully lower the sealed pot into the preheated Tandoor, hanging it from the metal rod. Cover the Tandoor opening with a large metal lid and place heavy bricks on top to maintain the seal and heat. Close the bottom vent of the Tandoor to control the airflow and slow-cook the dish for approximately 2.5 hours.

Step 9: Remove and Uncover

After 2.5 hours, carefully remove the bricks and the Tandoor lid. Using heat-resistant gloves and the metal rod, carefully lift the hot pot out of the Tandoor. Use a knife to gently pry open the hardened dough seal around the pot's lid and remove the lid to reveal the cooked Dum Pukht.

Step 10: Serve

Transfer the tender meat and vegetables to a serving dish. The meat will be very tender and easily shred. Serve hot with fresh naan or roti.

• Using bones at the bottom prevents meat from sticking and adds flavor.

• Sealing the pot with dough is crucial for steam cooking (dum pukht).

• Using a Tandoor with wood fire imparts a unique smoky flavor.

• Adjust salt to taste.

• The fat renders down to create a rich, flavorful broth.

• Can use normal onions instead of green onions.

• Potatoes can be added unpeeled.

• Adjust the amount of green chilies based on spice preference.