Peshawari Dumpukht A Rich and Aromatic Delight

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Peshawari Dumpukht served in a traditional dish, garnished with fried onions, fresh cilantro, and mint leaves, highlighting the rich and aromatic spices.
Dumpukht A Rich and Aromatic Delight
 

Introduction: 

Welcome to Flavor and Taste Cooking, your ultimate destination for rich and flavorful recipes! Today, we're excited to share a traditional dish from Peshawar: Peshawari Dumpukht. This luxurious, slow-cooked meat dish is known for its tender texture and aromatic spices, making it a perfect centerpiece for any special meal. Let's dive into the culinary magic of Peshawari Dumpukht

Ingredients:

  • 2 lbs lamb or beef, cut into large chunks
  • 1 cup yogurt
  • 2 large onions, finely sliced
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 4-5 green cardamom pods
  • 2-3 black cardamom pods
  • 4-5 cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 teaspoon ground black pepper
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • ½ cup ghee or clarified butter
  • Fresh cilantro, chopped (for garnish)
  • Fresh mint leaves, chopped (for garnish)

Instructions:

  1. Preparing the Meat:

    • In a large bowl, mix the meat with yogurt, ginger-garlic paste, and salt. Marinate for at least 2 hours, preferably overnight, to allow the flavors to infuse.

  2. Cooking the Onions:

    • Heat the ghee in a large heavy-bottomed pot over medium heat.
    • Add the finely sliced onions and cook until they turn golden brown. Remove half of the onions and set them aside for garnishing.

  3. Adding the Spices:

    • In the same pot, add cumin seeds, coriander seeds, green cardamom, black cardamom, cloves, cinnamon stick, and bay leaves. Sauté for a few minutes until the spices release their aroma.

  4. Cooking the Meat:

    • Add the marinated meat to the pot and cook on high heat until it changes color and the yogurt mixture starts to thicken.
    • Reduce the heat to low, cover the pot with a tight-fitting lid, and cook the meat on low heat for 1.5 to 2 hours, or until it is tender and cooked through. Stir occasionally to prevent sticking.

  5. Finishing Touches:

    • Once the meat is tender, add the ground black pepper, garam masala, and red chili powder. Stir well to combine.
    • Cook for an additional 10-15 minutes without the lid to allow the flavors to meld and the sauce to thicken.

  6. Garnishing and Serving:

    • Transfer the Peshawari Dumpukht to a serving dish.
    • Garnish with the reserved fried onions, fresh cilantro, and mint leaves.
    • Serve hot with naan, roti, or steamed rice for a complete and satisfying meal.

Conclusion:

 We hope you enjoy making and savoring our Peshawari Dumpukht recipe from Flavor and Taste Cooking. This rich and aromatic dish is perfect for special occasions, bringing a touch of tradition and luxury to your table. Stay tuned for more delicious recipes that elevate your cooking experience Read more about Black Pepper Chicken Karahi.

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