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Lamb Dampukht Akbar Slow cooker Recipe

The earliest documented recipe can be found in Ain-I-Akbar. This recipe uses same ingredients but amounts have been changed

 Dampukht Recipe (Ain-I-Akbar).

 I will use slow-cooker to emulate Handi for Dampukht cooking. For proper emulation, I make a seal of dough and apply it to the lid of the slow-cooker. In reality, you can omit the dough and not seal the lid.

 
Ingredients

Number

Item

Original

Converted

Interpreted

Notes

1. Lamb cubed as 1 to 1½" 10 s 20 ¾Pounds 2 Pounds  
2 Ghee 2 s 9 Cups ¾ cup  Changed
3 Chopped Onions 1 s 5.8 Cups ¾ cup  
4 Ginger Chopped 11 m 120"x 1" 3"x1"  Changed
5. Black pepper 10m 62 grams 2 teaspoon Changed
6. Cloves 2d 40 grams 20 Changed
7. Black Cardamom Cracked open 2d 40 grams 8 Changed
8 Water N/A N/A ½ Cups  

 9. Dough to seal the lid: all purpose flour ¼ cup,  and 1½ Tablespoon of water

 

Method

1. Heat ghee in a heavy bottom pan. Brown meat. Remove with slotted spoon and transfer to the slow cooker.

2. Add onions. Sauté about 5 minutes till the onions are translucent and the edges start to turn brown.

3. Add ginger. Sauté about 2 minutes.

4. Add Cardamoms, Cloves, and black pepper. Sauté about 30 seconds.

5. Add water. Heat till it is bubbly. Transfer the contents to the slow cooker. This heating process will give a head start for your slow cooker. Cover, turn on high and cook for 30 minutes.

6. Remove the lid. Stir the meat. Apply dough to the lid of the crock pot. Cover.

7. Turn to low. Cook for six to eight hours.

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