Dumpukht (slow Cooked) Goat’s Neck

Dum means to 'breathe in' and pukht means to 'cook. Dum pukht (Persian: دم‌پخت‎), larhmeen, or slow oven cooking is a cooking technique associated with the northern indian subcontinent in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers with few spices. Traditions assign its origin in pre-partition India to the reign of Nawab Asaf-ud-Daulah (1748–97). The technique is now commonly used in other cuisines such as Pakistani and North Indian.
'Dum pukht cooking uses a round, heavy-bottomed pot, preferably a handi (clay pot), in which food is sealed and cooked over a slow fire. The two main aspects to this style of cooking are bhunao and dum, or 'roasting' and 'maturing' of a prepared dish. In this cuisine, herbs and spices are important. The process of slow roasting gently allows each to release their maximum flavour. The sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains its natural aromas.

We had separated goat neck for this special dish during Eid festival. So today I will give you a quite easy recipe for making it.

For tendering the meat apply following for minimum 1hr and maximum 4-5 hours refrigerated
2-3 Tb lemon juice
2 Tb yellow papaya unripe
salt


FOR GRAVY.
2tb olive oil
2 Tb butter
3 onion medium sized chopped
2Tb garlic ginger
4-5 Tb fruit vinegar ( I used red wine and apple cider)
1Tb coriander powder
1Tb cumin powder
1Tb chat masala
1Tsp turmeric
1Tb red chili powder
1Tb GARAM masala
Salt

For cooking this dish you need a goat’s neck which is from a 35-40 kgs goat.
You may take a smaller one but I can’t guarantee you if it will cook this effectively as the one mentioned.

Apply a firm yellow papaya ( the one that is unripe )
Lemon juice freshest
And salt

Marinate for 1 + hours.

Heat the olive oil and butter, add the onions. slightly brown the onions add garlic ginger.
Add the meat piece. Browning it from all sides.

Add all the spices and vinegars

Add the spices and half a glass of water, cover and cook the meat for 1-2 hours or until very tender. After 2 hours shift the meat plus gravy to a nonstick pan and cook the gravy until almost dried up.

Once the gravy dries up, remove the meat, and place in a serving tray, pour the thick gravy over it and garnish with chilies , coriander, lemon slices, ginger slits. Serve with onion coriander and cheese stuffed parathas.