Mutton Dum Pukht Recipe: Authentic Slow-Cooked Royal Dish with Rich Indian Flavors

Mutton Dum Pukht Recipe: Discover the authentic Mutton Dum Pukht recipe cooked using the traditional slow-cooking method. Learn ingredients, step-by-step instructions, tips, and secrets to make this royal Indian mutton dish at home.

Mutton Dum Pukht is not just a recipe; it is a celebration of India’s royal culinary heritage. Originating from the kitchens of Awadh (Lucknow), Dum Pukht mutton is a slow-cooked delicacy prepared using the age-old “dum” technique, where food is sealed and cooked on low heat to retain its natural aroma, moisture, and flavors. This classic technique produces a rich, intensely flavored dish that melts in the tongue by allowing the meat and spices to simmer in their own juices.

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Unlike regular mutton curries, Mutton Dum Pukht relies less on heavy gravies and more on balance, patience, and technique. It is considered one of the finest examples of royal Indian cuisine and remains a favorite among food lovers who appreciate authentic, slow-cooked recipes.

Why Mutton Dum Pukht Is Special

This dish’s simplicity and accuracy are what make it so beautiful. There is no rushing involved. The sealed cooking process ensures that the mutton absorbs every spice while staying tender and juicy. This makes it a perfect dish for festive occasions, special dinners, and weekend indulgence.

Authentic Mutton Dum Pukht Recipe: Ingredients

1. 1 kg mutton (bone-in, medium pieces)
2. 1 cup thick yogurt
3. 3 large onions, thinly sliced
4. 2 tbsp ginger-garlic paste
5. 2 tbsp ghee
6. 2 tbsp mustard oil
7. 2 tsp coriander powder
8. 1 tsp cumin powder
9. 1 tsp Kashmiri red chili powder
10. ½ tsp turmeric powder
11. 1 tsp garam masala
12. Whole spices: 2 bay leaves, 4 cloves, 2 green cardamoms, 1 black cardamom, 1 cinnamon stick
13. Salt to taste
14. Fresh coriander and mint leaves
15. Wheat dough (for sealing)

Cooking Method

1. Heat ghee and mustard oil in a heavy-bottomed pot. Allow the whole spices to release their aroma after adding them.
2. Add sliced onions and sauté until golden brown.
3. Cook the ginger-garlic paste until the raw scent is gone.
4. Add mutton pieces and sear on medium heat until lightly browned.
5. Lower the flame and mix in yogurt slowly, stirring continuously to avoid curdling.
6. Add the powdered coriander, cumin, chile, turmeric, and salt. Cook until the oil separates.
7. Sprinkle garam masala, chopped mint, and coriander leaves.
8. Seal the pot tightly with wheat dough and place the lid on top.
9. Cook on very low heat (dum) for 45–60 minutes.
10. Break the seal just before serving to release the rich aroma.

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Chef’s Tips for Perfect Dum Pukht Mutton

1. To avoid burning, always use a hefty pot or handi.
2. Do not open the lid while cooking on dum.
3. Slow cooking is the key—never rush this dish.
4. Serve hot with naan, sheermal, or steamed basmati rice.