Dum Pukht Koh-e-Awadh Recipe – Royal Nawabi Lamb Dish Explained Step by Step

Dum Pukht Koh-e-Awadh Recipe – Royal Nawabi Lamb Dish Explained Step by Step

Discover the authentic Dum Pukht Koh-e-Awadh recipe in Hindi, a royal Nawabi lamb delicacy from Lucknow. Learn how to cook this flavorful dish with traditional spices and the slow-cooking dum technique.

Introduction:

Dum Pukht Koh-e-Awadh is a royal Nawabi dish which is especially associated with the kitchen of Lucknow. This dish is cooked on a low flame, in which lamb meat, desi spices, curd, and ghee are used. Its taste is very wonderful and aromatic.

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📝 Ingredients: Dum Pukht Koh-e-Awadh Recipe

1. Lamb Ribs – 500 grams
2. Curd – 1 cup (whipped)
3. Onion – 2 (finely chopped)
4. Ginger-garlic paste – 1 tablespoon
5. Green chilli – 2 (chopped)
6. Kewda water – 1 teaspoon
7. Rose water – 1 teaspoon
8. Ghee – 4 tablespoons
9. Salt – to taste
10. Milk – 1/2 cup
11. Saffron – 1 pinch (soaked in milk)
12. Coriander leaves – for garnish

Dry spices:

1. Bay leaf – 1
2. Cinnamon – 1 piece
3. Small cardamom – 3
4. Big cardamom – 1
5. Cloves – 4
6. Mace – 1 piece
7. Nutmeg powder – 1/4 teaspoon
8. White pepper powder – 1 tsp
9. Coriander powder – 1 tsp
10. Dry ginger powder – 1/2 tsp

👩‍🍳 Method:

Marinate the meat:

Take the lamb ribs in a vessel. Add curd, ginger-garlic paste, white pepper powder, coriander powder, dry ginger powder, salt, and saffron milk. Cover and marinate for 1-2 hours.

Fry onions:

Heat ghee in a heavy-bottom vessel. Add all the dry whole spices, and then fry the finely chopped onions till they turn golden brown.

Cooking the meat:

Now add the marinated meat to the vessel and fry well on a low flame. Then add half a cup of water and cover the vessel.

Dumping:

Seal the lid of the vessel with dough and let it cook on the dum for 45-60 minutes on a low flame. Do not open in between.

Aroma and Garnish:

Add kewda jal and rose water before turning off the gas. Mix lightly and garnish with coriander leaves.

🍽️ Serving Method:

Serve Dum Pukht Koh-e-Awadh with hot Rumali Roti or Zaffrani Pulao.

This dish is a perfect example of royal taste and slow-cooking tradition. Do try it once!

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