Namkeen Gosht - Easy & Delicious Namkeen Gosht Recipe
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 Punjabi Namkeen Gosht are still enjoyed today. It is specially made for Eid-Ul-Adha.
Ingredients
- 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
Instructions
- 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.
Notes
- Punjabi Namkeen Gosht will always turn out to be better when made with with fresh meat on the bone.
- Do not use any additional water in this namkeen gosht recipe.