FoodHopp

Name: Authentic Dum Pukht (Slow-Cooked Lamb and Rice) from Afghanistan
Prep time: 30 min
Cook time: 90 min
Yield: 4
Cuisine: Afghanistan
Ingredients: 5 kg lamb shoulder or leg, bone-in and cut into 2-inch pieces; 2 cups basmati rice, rinsed and soaked for 30 minutes; 2 large onions, thinly sliced; 4 cloves garlic, minced; 1-inch piece ginger, grated; 6 green cardamom pods, lightly crushed; 2 bay leaves; 1 teaspoon salt (adjust to taste); 3 tablespoons ghee (clarified butter); 2 cups water (for initial cooking, plus more if needed); Optional: 1/2 teaspoon black pepper or 1 cinnamon stick for extra depth