Скачать или смотреть A whole lamb stuffed with Rice by A&R kitchen | Whole Lamb Roast with Kabuli Pulao | Dum Pukht

A whole lamb stuffed with Rice by A&R kitchen | Whole Lamb Roast with Kabuli Pulao | Dum Pukht

Ingredients we need to marinate the lamb:

1 whole lamb (approx. 10-12 kg), cleaned and drained
1 cup oil
4-6 large tomatoes
1 cup tamarind pulp
2 tsp turmeric powder
5 tsp red chili powder
3tsp chilli flakes
Salt to taste
5 lemon juice
6 tbsp ginger paste
1 packet national tikka masala
1 cup yogurt

For filling of lamb
-2kg boiled Saila Rice
1 packet pulao masala
6-8 carrots
-4-6 tomatoes
-1 tsp salt
-1 tbsp red chilli flakes

Traditional Method:
If you want to cook the lamb using the traditional dum method, follow these steps:

1. Place the lamb in a large, heavy-bottomed pot or Dutch oven.
2. Add 2ltr water to the pot.
3. Cover the pot with a tight-fitting lid and seal the edges with dough or chapati flour.
4. Place the pot over low heat and cook for 4-5hours, or until the lamb is cooked through and tender.
5. Remove the pot from the heat and let it rest for 10-15 minutes.
6. Serve the Whole Lamb Dum Pukht hot, garnished with almonds and dried apricot(if desired).

Note: The traditional dum method involves sealing the pot with dough or chapati flour to trap the steam and heat, which helps to cook the lamb evenly and retain its flavors.

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