RARAH GOSHT (Lamb)- Dum Cusine

RARAH GOSHT

Adaab, I have already discussed the method of Dum Cooking (DUM PUKHT METHOD) earlier in my posts but today lets get in to the finer details of it. Dum cooking is a slow-cooking method dating back to early sixteenth century. It was introduced to India by Mughals however it was further developed in Awadh (Lucknow). Usually Handi/Deg/Degchi are the cookware used for Dum cooking. Dum Pukht is derived from Persian meaning 'air-cooked' or 'baked'.   

Handi is a round spherical shaped clay pot. The bottom is thick. The top has a wide-mouth opening about 85% of the middle of the pot. The opening is supported by a very narrow neck that flares out to form broad rim. There is no handle so the pot is lifted by grabbing the rim. A clay saucer is used as a lid and placed on the top. The lid is sealed with hard paste made of flour and water. The Handi is left on the charcoal for several hours, till the food is to be served. The heat creates the steam, it condenses and rolls down the curved walls. 'Dum' means warm breath signifying the steam. The 'Pukht' means choking. 'Dum Pukht' means choking the steam and prevent it from escaping.There are basically three phases to use   

Par-cooking -Handi is placed on open wood fire to cook food. The spices may be sautéed, raw foods added. The food is half-cooked.    

Dum cooking-Par-cooked food is kept in Handi with minimal amount of water. The lid is placed and sealed with a paste of flour and water. The flames are put out, leaving a bed of hot coals. The heat creates the steam, the steam condenses and rolls down the curved walls. In other words, the steam is choked before it can escape, leading to the term 'Dum Pukht'.

For some of the dishes, the coals may also be placed on the lid to distribute heat evenly.    

Food Service-Eventually, the seal is removed with the knife. Your nostrils will be filled with the natural aroma of all the spices and tender food.
                In 1783, Nawab Asaf-ud-Daulah re-introduced Dum cooking during the construction of Bara Imam Bara Mosque. For construction workers, food was par-cooked in large clay Handis. The mouth of the Handi was covered with clay saucer and sealed with a paste of flour to prevent the steam from escaping. At present, Dum cooking is in vogue. High priced restaurants offer Dum cooked food in Handi for parties. Large manufacturers in India are introducing Handi style cookware and food service war. 

I recently got my first Degchi in 2010 from Allahabad for Rs. 1200 and the first dish i made was Rarah Gosht  

Ingredients:
Lamb/Mutton Cuts - 1 kg (please include some chops)
Yoghurt - 3/4 cup, whisked
Salt to taste 
Clarified Butter or Ghee- 160 gm
Bay Leaves - 2
Black Cardamoms - 3
Green Cardamoms - 8
Onions - 1 cup, chopped
Ginger Garlic Paste - 4 tbsp
Coriander Powder - 5 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Tomatoes - 160 gm, chopped
Garlic - 12 gm, chopped
Ginger - 24 gm, shredded
Cumin Powder - 2 tsp
Dry Red Chillies - 4

Method:
To begin with, Marinate the whole lamb with yoghurt and salt for minimum 1 hour. Take a degchi or a pot of your choice. Heat the Ghee. Crackle the whole spices like Black cardamon, green cardamon, bay leaves. Now add finely chopped onions, saute till light brown. Add ginger garlic paste and saute for another 4 to 5 minutes. Stir in the spices. Add marinated lamb, bring to the boil, reduce flame and simmer, adding 2 tsp water at regular intervals. Add the remaining ingredients. Now seal the pot and cook on a slow flame until the lamb becomes tender. If you are cooking on LPG gas stove 35-40 mins should be fine.

TOP TIPS
1- Don't use packaged Ginger Garlic paste, make your own paste.
2- use fully ripe tomatoes.
3- Don't open the pot until you decide to eat.