Dum Pukht is traditional meat recipe of subcontinent famous during Mughal era. There are so many different names of dum pukht rosh like Peshawari dum pukht, Afghani Dum pukht or Peshawari namkeen gosht but all of these have a common thing that they are slow cooked and have very small quantity of spices. Dum means process of cooking and pukht means on slow fire. Dum pukht cooking traditionally uses a heavy bottom pot usually a clay pot in which meat and vegetables are sealed to cook on slow fire. Peshawari dum pukht is a traditional slow cooked meat recipe that will take you to a next level of taste. The best part in cooking peshawari dum pukht is that you don't have to do so much effort and steps, just layer all the ingredients, add spices, seal the lid of the pot and let the meat slow cooked for 2 to 3 hours. Yes you read it right the traditional peshawari street food dum pukht involves the easiest way of cooking that even biggeners can easily cook it.
In a silver or clay pan layer the wash and clean potatoes in the base.
Rub the salt on the meat pieces and layer it over the potatoes in the pan.
Add lemon juice over the meat and then spread the ghee or cooking oil over it.
Peel the onions and do not cut these, add these over the meat layer along with garlic bulbs. 
Also add green chilies.
Dissolve ginger garlic paste in the water and add it as well in the pan.
Cover the inside of the lid of the pot with flour dough, and place it on the pot, press it so the pot became well sealed.
Put the pot on medium flame for 10 minutes so that steam should be built in the pot, then turn the flame to the low and let the meat cook for 2.5 hours. Put some heavy pressure on top of the lid to secure the steam inside the pot.