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Tender Dum Pukht Meat and Vegetable Kebab

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  • Author: Lail Hossain


Dum pukht is a method of kebab that cooks the meat in a sealed pot with aromatic spice until it is perfectly tender.


  • 1 lb ground beef or lamb
  • 2 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • ½ teaspoon garam masala
  • 23 green chili, chopped
  • 1 cup onions, finely minced and liquid discarded
  • ½ cup beresta, crushed
  • ½ cup herb mix of choice (cilantro, dill, parsley, mint, etc.), finely chopped
  • 2 tablespoon lemon juice
  • 2 tablespoon gram flour(besan)
  • 2 teaspoon salt. (or per taste)
  • 1 egg
  • 2 tablespoon oil, additional oil or Spray oil to grease baking tray
  • 2 tablespoon yogurt
  • 23 tomatoes, round sliced
  • 1 onion, round sliced
  • Red onion, chopped for garnish


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease a baking tray with spray oil or by brushing some oil. Set aside.
  3. Mix all ingredients and roll into sausage size kebabs.
  4. Sprinkle or layer the round sliced tomatoes and onion rings on top of the kebabs.
  5. Tightly cover the baking tray with aluminum foil so steam cannot escape.
  6. Bake 40 minutes turning once and let the kababs cook in it’s own juice.
  7. Broil the kababs for 8-10 minutes uncovered turning once. Put the cover back on after broiling.
  8. Alternatively, you can make this kabab using the dum method on a stovetop. I find using the oven to be easier.


Let the kabab sit about 10-15 minutes before opening the aluminum foil to let the kababs soak in more juice that may remain after cooking.
Make sure the kababs do not stick to the tray. You may use an aluminum foil sheet to cover the tray to avoid sticking.
Great as appetizer, sides or sandwich filler.
You may garnish the kabab with red onion and chopped herb of your choice.

  • Category: Main
  • Cuisine: Indian
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