🐐 Peshawari Namkeen Gosht Recipe (Authentic Style)
Servings: 4–5
Prep Time: 10 minutes
Cook Time: 1.5 – 2 hours (depending on meat)
Difficulty: Easy
📋 Ingredients:
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Mutton (or beef, bone-in) – 1 kg (preferably with fat)
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Salt – to taste (start with 1.5 tsp)
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Black pepper (coarsely crushed) – 1.5 tsp (adjust to taste)
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Green chilies (whole or slit) – 4–6
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Garlic (crushed or whole cloves) – 6–8 cloves
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Tomatoes (optional) – 2 medium (sliced; traditional version omits this)
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Ghee or animal fat (tail fat/tallow preferred) – ½ to 1 cup
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Water – as needed
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Fresh coriander & ginger (for garnish) – optional
🍳 Instructions:
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Heat the fat:
In a heavy-bottomed pot or pressure cooker, heat the ghee or fat over medium heat. Traditional namkeen gosht is often made in lamb fat (charbi/tallow), which adds a lot of flavor. -
Sauté garlic:
Add garlic and let it cook until just fragrant – do not brown it. -
Add meat:
Add the mutton or beef pieces and sear on high heat for 8–10 minutes until lightly browned and juices are sealed. -
Add salt and crushed black pepper:
Mix well. If using tomatoes, add them here and let them soften a bit. -
Add water:
Add about 2–3 cups water (enough to cover meat halfway), reduce heat, cover, and cook on low heat for 1.5–2 hours (or 35 minutes in a pressure cooker), until meat is tender and fat rises. -
Final flavoring:
Add green chilies and let simmer uncovered for 10 more minutes to allow flavors to infuse and moisture to reduce. -
Garnish & serve:
Optionally garnish with fresh coriander and julienned ginger, but the classic version is served as-is.
🍽️ Serving Suggestions:
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Serve hot with Afghani naan, roti, or tandoori naan.
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Traditionally, no raita or salad is served – it's a meat-lover's dish.
🔥 Tips for Authentic Flavor:
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Use mutton ribs or shoulder cuts with fat for juiciness.
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Do not overload with spices – simplicity is key.
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Cooking in animal fat gives the most authentic taste.
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Avoid overcooking the chilies – they should infuse aroma, not overpower.
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