Kashmiri Lamb Dumpukht

Name: Kashmiri Lamb Dumpukht
Yield: serves 3¿4
Ingredients: 1 1/4 pounds boneless lamb, preferably from the shoulder, cut into 1 1/2-inch cubes; 1 cup whole-milk yogurt (preferably the Greek or acidophilus variety), lightly beaten with a fork until smooth; 1 1/2 teaspoons garam masala (preferably homemade, page 285); 3/4 teaspoon cayenne pepper; 1 1/2 teaspoons salt; 10 cardamom pods; 1/4 teaspoon whole black peppercorns; 1/2 teaspoon saffron threads, crumbled; 2 bay leaves; 1 tablespoon golden raisins; 20 whole almonds, preferably skinned, but unskinned will do

December 9, 2011

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.

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