Hyderabadi Dum ka Gosht
One cannot make mention of Hyderabadi cuisine without reference to its incredible and varied meat recipes. Melt-in-your-mouth marinated chunks of tender veal coated in a nutty gravy of creamy yogurt, fried onions, roasted khus khus (poppy seeds), cashews + almonds, smoked in the buttery aroma of ghee. A marinade of lemon juice, papaya paste and fresh ginger + garlic tenderize the meat to perfection and when combined with basic spices including chili powder, garam masala and some coriander powder, the veal meat is flavored to its core-baked, smoked and finished with a few magical techniques. This recipe is for sure a necessary addition to your next elegant Dawat menu!
Servings: 10
Ingredients
- 5 lbs veal shoulder meat *cut into small pieces
- 3 tsp coriander powder
- ½ tsp red chili powder
- 1 tsp Kashmiri Lal Mirch
- ¾ tsp garam masala
- 1½ tsp Kosher salt
- 2 tsp papaya paste
- 2 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- 5 tbsp lemon juice *freshly squeezed (1 ½ lemons)
Other Ingredients
- 1½ cup plain yogurt
- 1 cup fried onions
- 2 tbsp coconut *toasted and finely ground
- 2 tbsp slivered almonds *toasted and finely ground
- 1 tbsp poppy seeds *toasted
Instructions
Meat Marination
- Rinse veal meat well and pat dry. Add spices (coriander powder, garam masala, Kashmiri Lal Mirch, red chili powder and Kosher salt). Mix spices to combine with meat. Now add freshly squeezed lemon juice, papaya paste and fresh ginger + garlic paste. Mix to combine and massage meat with seasonings for 4-5 minutes. Cover and refrigerate overnight.
- Remove meat from fridge after marination and let rest at room temperature. In a food processor, combine fried onions and yogurt to make a smooth mixture. Add fried onion/yogurt mixture to meat and mix to combine. Massage into meat for 1-2 minutes.
- Preheat oven to 375 degrees Fahrenheit.
- Dry roast grated coconut, slivered almonds and poppy seeds (in separate batches) until aromatic, careful not to burn. Add roasted nuts into a grinder and blend into a fine, smooth paste (I added a few tablespoons of water, as needed while grinding). *I pulsed this mixture in grinder/Ninja for at least 2-3 minutes, mixing as needed and pulsing again.
- Add nut paste to marinated meat and mix again to combine all ingredients well (massage meat with all ingredients for another 2-3 minutes). Add ¼ cup Canola oil and mix to combine. *I use the same oil I fried the onions in.
- Decrease oven setting to 350 degrees Fahrenheit. Place marinated meat in a heavy bottom baking dish/pot, cover to fully seal and bake marinated meat for 60 minutes, stirring 1-2 times in between, as needed.
- After one hour, remove baking dish from oven, uncover and give coal smoke (carefully place heated coal in a tin foil container or aluminum foil and in center of meat, add 2 tsp of ghee and cover dish for 2-3 minutes. Now remove container/foil with coal, add freshly chopped coriander leaves, mint and green chili peppers, increase oven to 375 degrees Fahrenheit and bake for a final 5-7 minutes until liquid evaporates and oil separates.
- Hyderabadi Dum ka Gosht is now ready to serve alongside toasted naan, or Bagara Khana ('Tempered Rice'), with parathas or even plain Basmati rice. The options here are endless. Enjoy! Nosh Farma'aiye.