Directions
- 1Place the tailed sheep fats (Laam - Chakki) at the bottom of a large pot.
- 2Sprinkle salt over the mutton meat.
- 3Add whole onions, garlic, and potatoes on top of the fat in the pot.
- 4Arrange the salt-sprinkled mutton pieces over the vegetables.
- 5Add green chilies on top of the meat.
- 6Sprinkle lemon sauce over the ingredients in the pot.
- 7Use dough to seal the pot's lid, ensuring an airtight seal for slow cooking.
- 8Place the sealed pot on hot coals for slow cooking.
- 9After an hour of cooking, carefully remove the lid and the dough seal.
- 10Stir the cooked Dum Pukht (Rosh) to mix the tender meat and vegetables.
Ingredients
- Tailed Sheep Fats (Laam - Chakki)
- Mutton Meat
- Salt
- Onion
- Garlic
- Potatoes
- Green Chillies
- Lemon Sauce
- Dough
Equipment
PotTrayGrill
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