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Lamb Dampukht Akbar Slow cooker Recipe
The earliest documented recipe can be found in Ain-I-Akbar Dampukht Recipe (Ain-I-Akbar). I will use the same ingredients as given in Ain-I-Akbar, interpret the amounts to my taste. 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.