Goulash a.k.a Dumpukht is the national dish of Hungary. Shepards use to cook and consume Goulash centuries ago. It is in their lifestyle to stay strong to survive in harsh weather conditions. The origins of Goulash traced back to 9th century. In this blogpost we are sharing conventional way of making Goulash, similar recipe being followed in Pakistan with the name Dumpukht.
Difference in Goulash and Dumpukht
The major difference between Goulash and Dumpukht is due to certain spices. Goulash uses paprika as main spice whereas in Dumpukht we use salt as major spice. Some people also add black pepper in Dumpukht which is a personal choice.
Meaning of Dumpukht
Dumpukht is a persian word, ‘Dum’ means cooking on low heat and ‘pukht’ means ‘process of cooking’. This technique of slow cooking is associated with the Mughal Empire where they use to cook meat and vegetables on low flame in a container sealed with dough made of wheat flour mixed with water.
Ingredients for Goulash a.k.aDumpukht
Choice of meat is a personal choice. The recipe can be cooked with Beef, goat meat, lamb meat etc. We are using lamb meat and lamb fat to cook goulash. Following ingredients to use:
- Lamb meat (2 – 2.5 kg)
- Lamb fat (500 – 750 grams)
- 1 peeled onion (whole)
- 1 complete garlic round (whole)
- 4 – 6 potatoes with skin
- 6 – 8 green chilies
- 4 tablespoons lemon juice and 2 whole lemons
- Salt to taste OR 1 teaspoon of salt for 1 kg of meat.
Layering of ingredients in container
Goulash can be cooked in clay pot or steel container. Starting with fat chunks (square cut) at the base of container, place potatoes and bone pieces in second layer above fat. In third layer place marinated meat pieces with salt and lemon juice. Place rest of ingredients like garlic round, peeled onion, green chilies, whole lemons, few fat chunks above meat, whole lemon and pack the container with its top.
Goulash is cooked in a sealed container
Whether clay pot or steel container, it must be sealed with a thick Levi or glue type texture made with wheat flour mixed with water. The process of sealing the container is important as it will turn the pot or container into a pressure cooker.
Time required to cook Goulash a.k.aDumpukht
The dish is prepared on low heat for 150 – 180 minutes. Initially after placing the sealed container over charcoals, the heat should be strong for 20 – 30 minutes. Start decreasing the heat gradually and keep managing the heat (moderate to low) until pressure cooker stage.
4 inches distance between charcoals and pot
Be mindful of placing the container at the approx. distance of 4 inches from red charcoals. Distance is also important as closer the pot to charcoals the more chances it can burn the meat. Better is to place the pot at a reasonable distance (4 inches) from charcoals so that balanced heat is distributed throughout cooking.
Pressure cooker stage in Goulash
Start noticing the pot after 40 minutes over charcoals and observe a pinhole for steam. There could be more pinholes (no need to worry). When the steam starts to come out of the container, at this time it is called the ‘pressure cooker stage’. The steam contains the aroma from the meat, bones, fat, and vegetables. The aroma generally craves up the hunger 😊
Heat Management in Goulash
The recipe of Goulash cooked in a conventional way is simple. With proper heat management the outcome would be good. Starting with strong heat for about 20 minutes, gradually decreasing the heat to moderate level and finally continuing in low heat. Charcoals should stay alive until whole process. Add more charcoals gradually if the heat is getting too low. The target is to manage the heat well!
Goulash a.k.a Dumpukht is ready after 150 minutes:
Staying over charcoals for about 150 – 180 minutes, the dish is ready to be served. Remove the container from charcoals and open the lid with a knife. Dish out the meat, potatoes, lemon, green chilies etc. in a plate. A juicy tender meat is all set ready to be consumed.
Goulash is the stew / broth:
The stew and broth in the pot is the Goulash. The stew is bit salty and greasy. Pour out in a cup and consume as per your liking. This stew is the juice of bones, meat with certain vegetables. Individuals on certain medications should consult their medical practitioner to be at the safe side.
Goulash is fully consumable:
All items in the pot are fully consumable. From meat, fat chunks, lemon to green chilies, the garlic round and potatoes. It is everyone personal choice to consume certain items and discard some.
Goulash is full of vital nutrients:
Lamb meat is a rich source of nutrients including:
- L CARNOSINE: a vital nutrient present in lamb meat that helps autism, speech therapy, sociability, awareness of surrounding, sensory touch, language expression etc.
- Riboflavin
- Niacin
- High quality protein
- Iron
- Magnesium,
- Zinc,
- Omega 3 fatty acids,
- Vitamin B6 and B12 etc.
Conclusion:
The simple dish with easy to cook method; it is safe to say that Goulasha.k.aDumpukht is a super food with high nutritional content. The dish is recommended for growing kids, adults, and even senior citizen (with certain care). With so many inorganic substances and unhealthy practices running around, we need to adopt organic lifestyle opted by our ancestors having lessor health complications back in their days.