Slow-Cooked Dum Pukht Mutton | Pure Namkeen Gosht with Desi Flavor 🔥

This video shows how to make Authentic Dum Pukht Mutton (Namkeen Gosht) using a traditional slow-cooked Pakistani dum pukht technique.

This namkeen gosht recipe is cooked on low heat in its own fat and steam without heavy spices, giving you extremely tender mutton and a rich natural taste.

🧾 Ingredients:
Mutton (Bakray ki raan with fat/charbi) – 3 kg, cut into large pieces
Lamb fat (Charbi) – as needed
Potatoes – 1 kg, peeled & halved
Onions – 4, cut into big chunks
Tomatoes – 5
Whole garlic – 4–5 (optional)
Garlic cloves – 5–6
Green chillies – 5 whole
Fresh ginger – 5 thick slices
Coriander powder – 1 tsp
Whole black pepper (sabut kali mirch) – 2 tbsp
Salt – 1½ tbsp (or to taste)
Water – 1 bowl

👨‍🍳 Method (Traditional Dum Pukht banane ka tarika – Step by Step)
Use a mitti ki handiya, pressure cooker, or heavy-bottom pot with a tight lid.
Start layering ingredients in this order:
First layer: Lamb fat (charbi)
Second layer: Mutton pieces
Third layer: Onions
Fourth layer: Tomatoes
Fifth layer: Whole garlic (optional)
Sixth layer: Potatoes
Final layer: Garlic cloves, ginger slices & green chilies
Sprinkle salt, coriander powder, and whole black pepper evenly.
Carefully add 1 bowl of water from the side.
Seal the lid tightly (dum lagana).
Cook on high flame for 5 minutes to build steam.
Reduce flame to very low and slow-cook for 4½ hours.
Do not open the lid during cooking.
Once done, gently mix and serve.

🍽️ Serving Suggestion
Serve hot with fresh naan, onion salad & green chutney.
The meat should be soft, juicy, and full of natural flavor — true dum pukht perfection.

This traditional method is widely used in Shinwari and Peshawari cuisine and is loved across Pakistan.

If you love traditional Pakistani food, namkeen gosht, and slow-cooked mutton recipes, this dum pukht method is perfect for you.
✔ No masala overload
✔ Pure namkeen taste
✔ Traditional slow cooking