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
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
- To prepare this recipe use papaya paste to meat tender well
- Namkeen gosht always is cooked in a slow cooking process over low heat
- 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.
- Don’t cook on high heat otherwise, meat juices will dry out
- Don’t use the pressure cooker to cook it
- The fat ratio in the recipe is about 40% percent so better to use olive oil instead of ghee
- After having the namkeen gosht must drink Qehwa it will keep balance your additional calories
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- 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
- Meanwhile freshly ground ginger garlic paste
- Coarsely crushed black peppercorn
- Freshly squeezed lemon juice set aside
- Whisk the yogurt
- Chop green chilies
- Chop coriander leaves
- Cut Julienne slices of ginger
- Cut the lemon into four pieces
- Dry roast the cumin seeds and crush them
- Boil the water in the saucepan
Now add papaya cubes and again fry it for about 10 minutes over medium flame, combine all spices in the mutton
Namkeen gosht is a delicious rustic meat dish, traditionally, small cubes of lamb or goat are cooked in fat, black pepper, or green chilies
- 500g, mutton with fat
- 1 tbsp, black peppercorn
- 2 tbsp, lemons juice
- Salt to taste
- 1 tbsp, ginger garlic paste
- 2 tbsp, green chilies
- 1 tsp, roasted cumin seeds
- 2 tbsp, oil/ghee
- 2 cubes, of papaya or 2 tbsp
- 1 tbsp, coriander leaves
- 2 tbsp, ginger slices
- 2, lemon wedges
- Take a medium pot or according to meat quantity add 2 tbsp oil
- Heat the oil and put ginger garlic paste sauté slightly then add meat
- Fry meat with ginger garlic paste on medium flame until changes its color
- Then add papaya cubes and again mix well
- Combine all spices crushed roasted cumin seeds, salt, chopped green chilies, and crushed black peppercorn, and stir to combine well
- Add 1 lemon juice to the meat keep stirring until well roasted, then add beaten yogurt
- Mix again until well combined
- Add 1 cup of hot and boiling water to the meat and bring it to a boil
- Cover the lid and cook it for about 30-40 minutes on low-medium flame till turns to meat are tender
- Now add ginger slices, remaining lemon juice, and crushed black pepper mix well then
- Allow to simmer it another 10 minutes
- Now Peshawari Namkeen gosht is ready
- Transfer to the serving dish and garnish with lemon wedges, fresh coriander leaves, and green chili
- Serve hot Peshawari gosht with tawa naan, tandoori roti, and rumali rotis along with lemon wedges and onion slices
Have you any doubts about this blog kindly let me know
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