Beef dum boti

Name: Beef dum boti
Total time: 14400 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 1 tbsp. coriander seeds; 1 tsp. cumin seeds; 4-5 cloves; 5-6 green cardamoms; 1 tsp. peppercorns; 2 bay leaves; 1 stick cinnamon; 4 dry red chillies; 2 onions, fried (birista); 4 tbsp. yogurt; 1/4 tsp. turmeric; 1 tsp. chilli powder; 1/4 tsp. black salt; To taste salt; 1/2 kg beef, boneless, stew cut; 1 cup oil; 1 tbsp. ginger-garlic paste; 1 charcoal, burning hot; 1 onion, rings; 1 lemon, wedges

Sarvat Hanif @sarvathanif

Canada

Beef Dum Boti is a quintessential Pakistani street food classic, especially in Lahore, known for its tender, melt-in-your-mouth texture and deep smoky flavour.
If you have ever walked through the bustling food streets of Lahore, the aroma of spices hit with charcoal smoke is unmistakable. Among the kebabs and handis, Beef Dum Boti holds a special place.
Unlike standard beef skewers that rely strictly on high heat, Beef Dum Boti relies on two crucial elements: tenderizer and ’Dum’ (charcoal steam fusion). The result is beef that yields completely to the touch while retaining bold, complex spices.
Beef Dum Boti can be prepared on the stovetop, oven, or grill. Stovetop is the easiest home cooking method. For oven roasting, thread the marinated beef onto skewers and grill in oven. The third option is the BBQ method. For the first two options, before serving given that 'Dum' (Charcoal Smoke).
In the food streets, the third option is the favourite method of cooking.
Let’s recreate this iconic dish in our kitchen.

Sarvat Hanif @sarvathanif

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Ingredients

2-4 hours

4-6 servings

1 tbsp.coriander seeds
1 tsp.cumin seeds
4-5cloves
5-6green cardamoms
1 tsp.peppercorns
2bay leaves
1 stickcinnamon
4dry red chillies
2onions, fried (birista)
4 tbsp.yogurt
1/4 tsp.turmeric
1 tsp.chilli powder
1/4 tsp.black salt
To taste, salt
1/2 kgbeef, boneless, stew cut
1 cupoil
1 tbsp.ginger-garlic paste
1charcoal, burning hot
1onion, rings
1lemon, wedges

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Steps

2-4 hours

1

Dry roast the coriander seeds, cumin seeds, cloves, green cardamoms, peppercorns, bay leaves, cinnamon and red chillies till fragrant. Remove and cool.
2

Add the cooled spices to a spice grinder/grinder along with birista, and yogurt. Blend to a smooth paste. Add a little water, if required.
3

Add the paste to a large bowl and mi in turmeric, chilli powder, black salt and salt. Mix well.
4

Dry the beef with paper towel and add to the marinade. Mix well, cover and marinate for at least 2 hours, overnight works best.
5

In a Dutch oven add the oil and saute ginger-garlic paste for 1 minute.
6

Add the beef with the marinade and cook till beef changes colour.
7

Cover and cook on low flame for 1 hour or till beef is tender.
Uncover, mix well.
8

Place a foil cup in the centre, place the charcoal and drizzle a few drops of oil over the coal. Cover the pot and fumigate, for 3-5 minutes.
9

Uncover, remove the coal, and serve the beef piping hot garnished with onion rings, and lemon wedges.