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Dum Pukht
Recipe contributed by Ambareen Imran (Lahore)

Ingredients

STEP 1 - INGREDIENTS
- 1/2 kg mutton
- 1 cup curd
- Salt to taste

STEP 2 - INGREDIENTS
- 1/2 cup corriander leaves
- 1/4 cup mint leaves
- 2 pods garlic
- 1-6 green chillies
- 1 inch piece ginger
- 4 cloves
- 6 black pepper corns
- 1 black cardamom
- 2-3 green cardamoms
- 1 tsp jeera
- 1/2 onion

STEP 3 - INGREDIENTS
- 2 tbs oil
- 3 cups water
- 1/2 cup regular roti aata


 Step 1
Mix thoroughly and keep aside

Step 2
Blend in a mixer till it forms a fine paste.
Mix paste thoroughly with the marinated mutton.
Place in refrigerator for 6-8 hours

Step 3
Heat oil thoroughly in a thick-bottomed pan.
Add marinated mutton and cook on a slow flame for 10 minutes or till the oil leaves the masala.
Add the water.
Cover the pan with a lid of exactly the same size.
Seal with aata and cook for 45 minutes on a slow flame or till steam comes out of cracks in the aata.
Cut off the aata with a blunt pan and open the lid to the pan.

Serve with Nan.