Peshawari Namkeen Gosht Recipe

Peshawari Namkeen Gosht || Mutton Namkeen Gosht How to make Namkeen Gosht with step-by-step photos and Video

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 are the main ingredients, 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.

               

My Latest Peshawari Namkeen Gosht Video:

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 with meat fat, additionally ginger garlic paste to remove the meat smell, so let’s start today's recipe.

Recipe Tips:

To prepare this recipe, use papaya paste to tenderize the meat thoroughly. Namkeen gosht should always be cooked slowly over low heat, which seals in the juices and allows it to reach perfection. Try to avoid adding more water; however, if necessary, you can add a small amount to finish the cooking process.

 

Do not cook on high heat, as this will cause the meat juices to dry out. Additionally, do not use a pressure cooker for this dish. The fat content in the recipe is about 40%, so it is better to use olive oil instead of ghee. 

 

After enjoying namkeen gosht, be sure to drink Qehwa; it will help balance out your calorie intake.

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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 the meat in the water mixture and leave it for 10 minutes so that the smell will go away
2. Meanwhile, freshly ground ginger garlic paste
3. Coarsely crushed black peppercorn
4. Freshly squeezed lemon juice is 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 a medium pot, heat the oil and add ginger garlic paste, saute the ginger garlic. Fry the meat till it changes color. 

Now add papaya cubes and again fry them for about 10 minutes over a medium flame. Combine all spices with the mutton.

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

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

Pour water into the mutton and bring it to a boil, cover the pot and turn the heat to low, and cook until the meat is tender and falling off the bone.

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

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

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

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

                                                                    

Peshawari Namkeen Gosht
Author: Sana Rasheed
Preparation Time: 15 mins
Cooking time:30-40 mins
Total time:50-55 mins
Servings:4
Recipe Category: Mutton
Cuisine:kpk
Calories per serving: 167 kcal 

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 lemon 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 of papaya or 2 tbsp

For Garnishing:

1. 1 tbsp coriander leaves
2. 2 tbsp ginger slices
3. 2 lemon wedges 

How to make Peshawari Namkeen  Gosht?

1. Take a medium pot, or according to the meat quantity, add 2 tbsp of oil
2. Heat the oil and put the ginger garlic paste, sauté slightly, then add the meat
3. Fry meat with ginger garlic paste on a medium flame until it changes color
4. Then add papaya cubes and again mix well
5. Combine all spices, crushed roasted cumin seeds, salt, chopped green chilies, and crushed black peppercorns, and stir to combine well.
6. Add 1 lemon juice to the meat, keep stirring until well roasted, then add beaten yogurt.
7. Mix again until well combined
8.  Add 1 cup of hot and boiling water to the meat and bring it to a 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 it 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

*Not be duplicated, rewritten, or published without permission- Thank you! 

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