Kashmiri Lamb Dumpukht
Dumpukht is a style of cooking that was made very popular in India in the Moghul courts starting around the sixteenth century. Meat or rice dishes were semiprepared or, in the case of meats, they were thoroughly marinated, and then put in a pot with a lid that was sealed shut with dough. The pot was placed on lightly smoldering embers. Some embers were also placed on the top of the lid, thus forming a kind of slow-cooking oven. When the dough seal was cracked and the lid removed, the aroma of the spices left the guests oohing and aahing. This cooking style is still very popular in India, Pakistan, and Bangladesh. This is a royal-style dish, rich with almonds and saffron, which are native to Kashmir, and yet it is quite light. The recipe may easily be doubled. For a festive meal, also serve Eggplants in a North-South Sesame/Peanut Sauce, and a rice dish.
Recipe information
Yield
serves 3¿4
Ingredients
Preparation
Step 1
Combine all ingredients except the almonds in a nonreactive bowl. Prick the meat with the tip of a knife so that the marinade can penetrate well. Mix thoroughly, cover, and refrigerate overnight or up to 24 hours.
Step 2
Pour hot water to cover the almonds and leave to soak overnight or up to 24 hours.
Step 3
Preheat oven to 325°F.
Step 4
Lift the almonds out of their soaking liquid and peel them if they are with skin. Put the meat, its marinade, and the almonds into a stove- and ovenproof pan. Bring to a low simmer over medium-low heat, stirring all the time so the yogurt does not curdle. Turn off the heat. Cover pan first with foil, crimping it tightly, and then with its lid. Place in the oven for 60–75 minutes, testing at the earlier time to see if the meat is tender; if not, return to the oven for 15 minutes.
