Hyderabadi Dum Ka Gosht Mutton recipe 

Hyderabadi dum ka gosht simply translates to Hyderabadi slow-cooked mutton. This dish is a rich and aromatic mutton curry that originates from the royal kitchens of Hyderabad. This dish is prepared by dum-cooking which means slow-cooking of the marinated mutton pieces on low heat.

My recipe of dum ka gosht is made with simple ingredients, with soft mutton pieces and will truly leave you with comforting flavours. I hope this recipe will help my readers. 

Origin & History of Dum Ka Gosht

Dum ka ghost dish comes from the food culture of Hyderabad. It originates from the time of the Nizams. This Nizami style of cooking is all about using good quality spices, good quality meat, and slow cooking the mutton.

This recipe was specifically prepared for special occasions, family gatherings, and for the guests. 

How is Dum ka gosht different from mutton curry ?

Dum ka gosht is not cooked like regular mutton curry. It varies in its ingredients, cooking method, and the final taste. Dum ka gosht uses very little amount of water or no water at all. Whereas, the mutton curry is cooked while using water. 

For the gravy, dum ka gosht uses yogurt/curd instead of tomatoes or onions. No tomatoes or onions are used in the preparation. 

While regular mutton curry is cooked on a pressure cooker for quick cooking, dum ka gosht is cooked slowly using the dum-method and on low heat.

List of ingredients required 

MUTTON (1 kg)  –  
Using bone-in and fresh quality mutton is important. I personally recommend using medium-sized pieces as they can be cooked the best. 

WHOLE SPICES –
These are the whole spices used : 
Bay leaf – 1
Green cardamom – 4 
Cloves – 5 to 6
Cinnamon stick – 1 inch
Black cardamom – 1 (optional)

OTHER SPICES –
These ground spices are used to add warmth and color to the dum ka gosht. The required spices are : 
Kashmiri red chilli powder – 2 tsp
Turmeric powder – ½ tsp
Coriander powder – 2 tsp
Garam masala – 1 tsp

CURD (OR) YOGURT (1 cup) – Curds helps in softening and tenderizing the mutton pieces and gives the best, rich gravy to the dum ka gosht. Using whisked curd can be better. 

CORIANDER & MINT LEAVES – Use freshly chopped coriander and mint leaves. 

OIL & GHEE – 
Cooking oil – 3 tbsp
Ghee – 2 tbsp

OTHER INGREDIENTS –
Onions – 2 medium 
Ginger-garlic paste – 2 tbsp
Green-chillies – 2 to 3
Lemon juice – 1 tbsp
Salt – as per required
Water – very little (if required)

Step-by-step method 

Marination of mutton

1. Take freshly cleaned mutton pieces in a bowl. 
2. Add curd, ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, salt, and lemon juice.
3. Now mix everything well so the spices are well coated to the mutton pieces.
4. Marinade the mutton pieces for at least 2 hours or for the best results, you can marinade for 4-6 hours or even overnight. 

Preparation of the masala

1. Take a heavy-bottomed pan and heat oil and ghee. 
2. To the pan, add bay leaf, cardamom, cloves, and cinnamon. Keep sauteing for 2 minutes.
3. Add in the thinly sliced onions and keep cooking until they turn golden brown in color. 
4. Now add ginger-garlic paste and cook it until the raw smell disappears. 

Adding the mutton and spices

1. Keep the flame on low and add the marinated mutton pieces to the pan. 
2. Add garam masala, chopped coriander and mint leaves to the mutton.
3. If required you can add water but in a very little quantity or else you can completely skip it.

Dum-cooking the mutton

1. It is time to cover the lid and cook it on a very low flame for 40-50 minutes 
2. You can cook it until the mutton becomes proper in texture. 
3. Slow cooking is done as it helps the mutton pieces to become soft without burning and allows the spices to blend in deeply. 

Final step

1. Turn off the heat and let the mutton dum ka gosht rest for 10-12 minutes. 
2. This allows the flavours to deeply settle in the mutton pieces.
3. Your easily madeHyderabadi Dum Ka Gosht is now ready to be served.

Common mistakes to avoid while making Hyderabadi dum ka gosht

1. Avoid adding too much water in dum ka gosht because it is cooked on its own juices. 
2. Avoid cooking on high flame as it can burn the masala and make the mutton hard.
3. Do not skip marination of mutton. It is important for the best flavour outcome and soft pieces of mutton.
4. Avoid opening the lid frequently when the mutton is at the dum-cooking stage. 

Frequently asked questions 

1. What is Dum Ka Gosht?

Dum ka gosht is a traditional Hyderabadi dish which originates from the times of Nizams. It involves marinating the mutton, slow-cooking the pieces and adding a variety of spices.

2. Can I make Dum Ka Gosht in a pressure cooker?

Dum ka gosht is best cooked in a heavy-bottomed pan for its perfect flavour and richness. It can also be cooked in a pressure cooker but it changes the texture and the flavour as well.

3. How long does Dum Ka Gosht take to cook?

Dum ka gosht usually takes 40-50 minutes to be completely cooked on low flame.

4. Why is my Dum Ka Gosht turning dry?

This usually happens when the mutton is cooked on a high flame, or less marination time, or by frequently opening the lid during the dum-cooking.

5. What should I serve with Dum Ka Gosht?

Dum ka gosht can be served with a variety of options like naan, rumali roti, plain rice, or jeera rice. It can also be served with onion salad and raita as well.