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Dum Ka Gosht (Smoked Meat)

Servings 4
Prep Time 4 hours 15 minutes
Cook Time 1 hour 15 minutes
Total Time 5 hours 30 minutes

Ingredients

  • 1 kg leg of mutton cut into bite-size pieces
  • 1 tbsp pounded green papaya about 8 g
  • 1 tsp garam masala
  • 2 tsp coriander powder
  • 2 tsp Kashmiri chilli powder
  • 2 onions thinly sliced
  • 2 lemons juiced
  • 6 almonds ground to a paste
  • 1 tsp poppy seeds khus khus
  • 1 tsp sesame seeds til
  • 1 cup plain yoghurt
  • 1½ tbsp desiccated coconut
  • 1 tbsp ginger-garlic paste
  • ½ tsp turmeric powder
  • 1 tsp whole cumin seeds
  • 2 tbsp chopped fresh coriander dhania
  • 2 tbsp chopped mint leaves
  • 2 tbsp chopped spring onions
  • ⅓ tsp ground nutmeg
  • ½ cup cooking oil
  • Salt to taste

Instructions

  • Marinate: In a bowl, whisk together the yoghurt, green papaya, garam masala, coriander powder, chilli powder, turmeric, ginger-garlic paste, lemon juice, almond paste, poppy and sesame seeds, desiccated coconut, nutmeg, and salt. Rub this marinade all over the mutton pieces. Cover and refrigerate for at least 4 hours.
  • Brown onions: In a heavy-bottomed pot, heat the oil over medium heat. Add the sliced onions and sauté until deep golden brown.
  • Cook meat: Add the marinated mutton to the pot. Stir frequently and cook over medium-low heat until the meat is tender and begins to flake, and the oil separates from the gravy (about 45 minutes).
  • Smoke infusion (“dum”): Make a small well in the center of the mutton in the pot. Place a small, heatproof bowl inside, pour in 2 tbsp of the hot cooking oil, and drop in a glowing piece of charcoal. Quickly cover with the lid and seal the edges with a damp cloth. Let steam for 30 minutes so the meat absorbs the smoky aroma.
  • Finish & garnish: Remove the seal and discard the charcoal. Stir in the chopped coriander, mint, and spring onions. Transfer to a serving dish and garnish with extra herbs and lemon slices.

Notes

The key to authentic Dum Ka Gosht lies in the green papaya tenderizer and the final “dum” smoking step. Pounded papaya contains natural enzymes that soften the meat during marination. When smoking, work quickly to trap the charcoal’s smoke inside the sealed pot—this imparts the signature smoky depth. If you don’t have a tight-fitting lid, use foil under the lid to prevent leaks. Serve immediately with warm naan, rotis, or steamed rice. Dum Ka Gosht is a royal, slow cooked meat dish that hails from the rich culinary traditions of Hyderabad and Awadh, known for its depth of flavours, aromatic complexity and luxurious texture, Dum Ka Gosht is considered a feast dish, reserved for festivals, wedding or dawats.
Author: Nurjehan Tabani
Course: Curry, Main Dish
Cuisine: North Indian