By Tarishi Shrivastava
February 22, 2026
Mutton dum phukht is all about time, heat, and aromas. This slow-cooked dish is a patient cook's; one small miscalculation, and you're left with a dish that's either severely lacking in depth or with mutton that's tougher than old leather. Here are 7 mistakes to avoid while cooking mutton dum phuket.
Lean cuts dry out quickly, so make sure to use bone-in, slightly fatty pieces for softness to make Dum phukht.
Short marination doesn’t allow flavours to properly set in the mutton, leaving the mutton bland inside.
Dum cooking is all about slow cooking, when low heat allows the flavours to slowly fill the mutton pieces. High heat toughens meat and burns spices.
A poor seal lets steam escape, letting the aroma and moisture evaporate and making the dish taste not good.
Dum phukht relies on its own juices. Adding extra water dilutes the flavour and texture.
Make sure not to take a peek, every sneak to check releases trapped steam, breaking the dum process.
Resting allows flavours to settle and meat to soften further. Making the dish more flavourful.