Easy Punjabi Namkeen Gosht | How to make Punjabi Namkeen Gosht?
Namkeen Gosht is a very common and famous dish of Northern and Western areas of Pakistan. It is very simple to make as well. Keeping it simple, heat oil and add the meat with its marinade. Then, you let the meat cook in its own juices and salt and pepper seasoning for about 30-40 minutes.
What is Namkeen Gosht?
Namkeen Gosht Recipe is a delicacy from the cuisine of Quetta, Baluchistan. It is also made in other areas of NWFP including Peshawar & Dera Ismail Khan. Punjabi Namkeen Gosht is made either during Eid-ul-Azha (Badi Eid) or for special family functions. It is different from the famous Peshawari Gosht or Peshawari Kadai Gosht.
My attempts to find the original recipe of this very elusive dish were quite painful and confusing.
Namkeen Ghost is famous, simple and delicious recipe belongs to the cuisine of KPK. As mentioned previously, it is made commonly at Quetta, Baluchistan and Peshawar. But in Punjab people opt for it either during Eid-ul-Azha or for special family functions.
During the course of my online research for the authentic Punjabi Namkeen Gosht recipe, I came across a lot of conflicting preparations. It became difficult to ascertain which one was really authentic Punjabi Namkeen Gosht recipe.
Some recipes advocated the use of papaya as a tenderiser while others suggested the use of vinegar. Some preparations indicated use of black pepper and others said: “stay away”. There were a few that recommended the use of tomatoes, turmeric & red chillies. This was enough for me to enter a state of total analysis paralysis for the Punjabi Namkeen Gosht recipe.
I understood that traditionally this decadent dish was made with either beef or goat’s meat. Due to the unavailability of both, I planned to work with mutton or goat meat where fat content is relatively lower. A big downside. Having said this, in case the meat doesn’t have much fat, do consider using a bit of “Ghee“.
The process, however, is extremely simple. You essentially let pieces of meat with fat simmer gently within its marinade. Reduce till there is a cup of yakhni (stock or simple broth) left. By then the meat is delightfully tender and juicy. Do try this Punjabi Namkeen Gosht recipe. It’s a must-have.
Keeping it simple, heat oil and add meat to sautéed ginger, garlic and green chillies. Let the meat cook in its own juices and salt and pepper seasoning for about 30-40 minutes. Depending on the altitude, cooking pot, size and cut of meat cooking type may vary. Garnish is simple too just like the dish itself. Serve hot with naan.
I finally decided to use a simpler set of easily available ingredients and make Namkeen Gosht a bit “Punjabi” that I am. This mutton dish is akin to another delicious mutton that my mother makes. Mom’s recipe is called Khatta Meat. But my recipe of Namkeen Gosht is contrary to her recipe which is with pressure cooking.
I decided to give it a bit of punch with green chillies and not using black pepper at all. The results were spectacular.
Hope you all like my Punjabi Namkeen Gosht Recipe that follows below.
Namkeen Gosht - Easy & Delicious Namkeen Gosht Recipe
- 750 gram Fresh Shoulder Meat on the bone With fat on
- 400 ml Vinegar Malt or Balsamic
- 2 tbsp Ginger Garlic Paste Make fresh
- 300 gram Curds or Yoghurt Homemade
- 1 inch Ginger Fresh (Cut into julienne)
- 2 piece Green Chilies Thinly sliced long ones
- 3 tbsp Coriander leaves Fresh finely chopped
- 0.5 tsp Table Salt Please adjust to suit your taste
- 0.3 tbsp Black Pepper Powder Optional but suggested
- Clean and dry the mutton pieces thoroughly and add malt vinegar to them. Let this rest for about 3-4 hours in the refrigerator.
- Drain and add curds, ginger garlic paste and salt. Mix well and set aside to rest for 30 minutes.
- Add the mixture to the hot heavy-bottomed pan and let it simmer till done. It took me about 1.5 hours on low heat.
- Keep stirring ht meat in between.
- Garnish with ginger julienne, sliced green chillies and freshly chopped coriander.
- Serve as a snack or with plain hot rotis or a flatbread of your choice.
- Do not use any additional water in this namkeen gosht recipe.
Recipe Notes: Easy Punjabi Namkeen Gosht
- Use fresh meat for this mutton dish.
- Ensure you use freshly ground black pepper. It makes a marked difference to the taste.
- The balsamic vinegar marinade gives the dish a very nice tang.
DO TRY THESE MUTTON RECIPES TOO!
Finally, to Sum It Up
Namkeen Gosht is a mutton dish popular in Khyber Pakhtunkhwa and its adjoining regions; Afghanistan, the tribal belt and Central Asia, where dishes similar to the local Namkeen Gosht are still enjoyed today.
If you like this article, you can let us know in the comments below or on social media using #gosumitup and tag me @gosumitup. I am always happy to read your feedback and if you liked the dish or if you made the dish. 🙂
Better still, take a picture and post it on Instagram and tag us as #gosumitup
And, keep visiting us for more of such awesomeness. Do bookmark gosumitup.com into your web browser now or simply subscribe to our browser notifications.