Peshawari Namkeen Gosht Recipe - Yummy Traditional

Peshawari Namkeen Gosht Recipe

peshawari-namkeen-gosht-recipe-with-step-by-step-photos


Peshawari Namkeen Gosht || Namkeen gosht || How to make Peshawari namkeen gosht with step by step photos

Namkeen gosht  is a meat delight hailing from Khyber Pakhtunkhwa and its adjoining regions, Afghanistan, the tribal belt, and central Asia, where dishes similar to our local Namkeen Gosht are still enjoyed today, Salt, pepper, and ginger is the main ingredient, hence the flavor and tender bite of the meat, generally cooked after being freshly slaughtered, in Peshawar and its surrounding areas usually cooked with lamb meat with its own fat

               
           

But I cooked here from mutton because we don’t like lamb’s meat if you like you can follow the same recipe with lamb meat as well as I did some variation in  namkeen gosht by using my own style,namkeen gosht is a delicious rustic meat dish, Traditionally, small cubes of lamb or goat are cooked in fat, black pepper, or green chilies and salt is served with the side of hot naan, and chopped onion

Here I used some oil in it with meat fat additionally ginger garlic paste to remove the meat smell, so let’s start today recipe

Recipe Tips:
  1. To prepare this recipe use papaya paste to meat tender well
  2. Namkeen gosht always is cooked on a slow cooking process over low heat
  3. Sealing in the juices, and slow cooking to perfection. Avoid more adding water if possible, but if the need arises, add a little to complete the cooking process.
  4. Don’t cook on high heat otherwise, meat juices will be dry out
  5. Don’t use the pressure cooker to cook it
  6. The fat ratio in the recipe is about 40% percent so better to use olive oil instead of ghee
  7. After having the namkeen gosht must drink Qehwa it will keep balance your additional calories              



We Need:


namkeen-gosht-ingredients

Preparation of Namkeen Gosht:
  1. Firstly take a medium deep bowl pour 1 jug of water with salt white vinegar and ½ tsp garlic powder mix well and then put meat in the water mixture and leave it for 10 minutes so that smell will go away
  2. Meanwhile freshly ground ginger garlic paste
  3. Coarsely crushed black peppercorn
  4. Freshly squeezed lemon juice set aside
  5. Whisk the yogurt
  6. Chop green chilies
  7. Chop coriander leaves
  8. Cut Julienne slices of ginger
  9. Cut the lemon into four pieces
  10. Dry roast the cumin seeds and crush them
  11. Boil the water in the saucepan
In the medium pot heat the oil and add ginger garlic paste, saute ginger garlic Fry the meat till changes its color 

heat-the-oil-and-add-ginger-garlic-paste
fry-the-meat

Now add papaya cubes and again fry it for about 10 minutes over medium flame, combine all spices in the mutton


add-papaya-into-the-mutton
combine-all-spices-in-the-mutton


Add green chilies and black peppercorn, stir to combine well, and add lemon juice

add-green-chillies-in-the-mutton
stir-to-combine-and-add-lemon-juice

Roast the mutton till oil separates and then add yogurt, keep on stirring about 10 minutes until well roasted with its spices


roast-the-mutton-with-its-spices
keep-on-stirring-about-10-minutes

Pour water into the mutton and bring it to boil, cover the lid and turn the heat to low, and cooking until meat is tender and falling off the bone


add-water-into-the-mutton
cook-namkeen-gosht-until-meat-is-tender

The meat juices gradually cook and evaporate, you can see below the picture, stir well by adding remaining spices 

now-add-remaining-spices-in-the-mutton
mix-well-the-meat

Reduce the heat and simmer namkeen gosht on low heat for 10 minutes,namkeen gosht is done..


simmer-the-namkeen-gosht
namkeen-gosht-is-done


Transfer to the serving dish and garnish with lemon wedges, fresh coriander leaves, and green chili


transfer-to-the-dish


Hot serve Peshawari gosht with tawa naan, tandoori roti, and rumali rotis along with lemon wedges and onion slices


serve-namkeen-gosht-with-naan

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Namkeen gosht is a delicious rustic meat dish, traditionally, small cubes of lamb or goat are cooked in fat, black pepper, or green chilies  

Ingredients:
  1. 500g, mutton with fat
  2. 1 tbsp, black peppercorn
  3. 2 tbsp, lemons juice
  4. Salt to taste
  5. 1 tbsp, ginger garlic paste
  6. 2 tbsp, green chilies
  7. 1 tsp, roasted cumin seeds                      
  8. 2 tbsp, oil/ghee
  9. 2 cubes, papaya or 2 tbsp
For garnishing:
  1. 1 tbsp, coriander leaves
  2. 2 tbsp, ginger slices
  3. 2, lemon wedges 
How to make a recipe?
  1. Take a medium pot or according to meat quantity add 2 tbsp oil
  2. Heat the oil and put ginger garlic paste sauté slightly then add meat
  3. Fry meat with ginger garlic paste on medium flame until changes its color
  4. Then add papaya cubes and again mix well
  5. Combine all spices crushed roasted cumin seeds, salt, chopped green chilies, crushed black peppercorn, and stir to combine well
  6. Add 1 lemon juice in the meat keep stirring until well roasted, then add beaten yogurt
  7. And mix again until well combined
  8.  Add 1 cup hot and boil water to the meat and bring it to boil
  9. Cover the lid and cook it for about 30-40 minutes on low-medium flame till turns to meat are tender
  10. Now add ginger slices, remaining lemon juice, and crushed black pepper mix well then
  11. Allow to simmer it another 10 minutes
  12. Now Peshawari Namkeen gosht is ready 
  13. Transfer to the serving dish and garnish with lemon wedges, fresh coriander leaves, and green chili
  14. Serve hot Peshawari gosht with tawa naan, tandoori roti and rumali rotis along with lemon wedges and onion slices
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