A typical and well-known dish from Pakistan’s Peshawar is namkeen gosht. To make this namkeen gosht recipe, only a few ingredients are required.

Namkeen gosht is a delectable meat dish that originated in Khyber Pakhtunkhwa and its bordering areas, including Afghanistan, the tribal belt, and Central Asia, where delicacies like my namkeen gosht are still eaten today.

These meat dishes are a favourite among mountain dwellers, who use meat as a way to stay warm and strong while navigating the challenging terrain of the area.

It is a perennial favourite among meat lovers because of its delicate, melt-in-your-mouth feel, which is achieved by slow cooking and the use of few ingredients.

Meat reigns supreme at mealtimes in Peshawar and the neighbouring districts.

I remember when I was young the most exquisite namkeen gosht was something my mother used to prepare, but she only did it once a year during Eid-ul-Adha, so it was truly an Eid-to-Eid recipe.

My mother’s namkeen gosht and my father’s unique karahi gosht were my two favourites every Eid ul-Adha.

With Eid around the corner, I have prepared my own special namkeen gosht. The origins of this recipe can be found in Peshawar, a city in Pakistan.

Make this Peshawari namkeen gosht recipe with only a handful of ingredients giving a delicate, melt-in-your-mouth feel.

This isn’t the authentic version of the Peshawari namkeen gosht but it tastes just as nice. Some may argue that tomatoes are not supposed to be added but I have made the brave decision to them in this recipe.

Although Peshawar has its own unique way of preparing this dish, I have not tested it, nor do I know any friends or family that can approve my recipe. Hence the reason I have kept it simple.

One day I am hoping to travel to Peshawar and actually try their authentic recipes but for now, we will have to make do with this recipe.

Although the dish uses tomatoes, there isn’t a thick tomato gravy. The only spice used in this tasty recipe is black pepper. Green chiles provide the punch, while garlic provides a rich flavour.

Apart from salt, black pepper, and green chillies, this recipe doesn’t have many other ingredients.

Ensure that the black pepper you use is freshly ground because the difference it makes in the flavour will be apparent.

If you have clarified butter or ghee on hand, you can also use that to prepare this dish as is traditional in Pakistan.

The best way to eat this is with normal or roghni naan bread. I have never tried it with rice because there isn’t much of a sauce in this recipe.

Where did namkeen gosht originate from?

Namkeen gosht is a delectable meat dish that originated in Khyber Pakhtunkhwa and its bordering areas, including Afghanistan, the tribal belt, and Central Asia, where delicacies like my namkeen gosht are still eaten today.

What inspired the creation of the classic namkeen gosht?

Since tomatoes and green chillies are not native to the area, the dish is thought to be the ancestor of the karahi gosht. However, black pepper is native to southern India and has travelled to the highlands of the Pukhtuns for thousands of years; hence, it is the spice of choice in namkeen gosht.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Lamb Karahi
• Palak Gosht
• Peshawari Chicken Karahi
• Bhuna Gosht
• Lahori Karahi

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Namkeen Gosht

by Nabeela Kauser

Make this Peshawari namkeen gosht recipe with only a handful of ingredients giving a delicate, melt-in-your-mouth feel.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dinner, Main Course

Cuisine Pakistani

Servings 4

Calories 951 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 100 ml Oil
• ▢ 1 kg Lamb
• ▢ 6 Tomatoes
• ▢ 1 tbsp Garlic Paste
• ▢ 1 tsp Ginger Paste
• ▢ 4 Green Chillies
• ▢ 1 tsp Salt
• ▢ 1 tsp Black Pepper
• ▢ 500 ml Water

Instructions

• In a large pan add the oil and heat up on medium heat until hot.
• Once the oil is hot, add the ginger and garlic paste and sauté for 1-2 minutes.
• Add the lamb/mutton and then cook for 10 minutes on high heat until the mutton changes colour (See Note 1).
• Add the water then cover with a lid and cook on medium heat for 40-45 minutes until the mutton is 80% cooked and the majority of the water has dried up.
• Halve the tomatoes and add face down into the pan then cover with a lid and cook for 5 minutes (See Note 2).
• Use tongs to remove the skin of the tomatoes.
• Once you have removed the skin, gently mash the tomatoes.
• Add the green chillies, salt, and black pepper then cook for 15 minutes.
• When the oil has separated then your curry is ready.
• Serve immediately with a side of homemade naan bread and enjoy!

Video

Notes

Note 1 – The more you brown the meat, the more flavour you will get.

Note 2 – Make sure to mix every 5-10 minutes, so the curry doesn’t stick to the pan

Note 3 – Remove the stalk, it will be easier to peel off the skin. You can leave the skin on but it tastes much better without it.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 951kcalCarbohydrates: 8gProtein: 43gFat: 82gSaturated Fat: 27gTrans Fat: 0.1gCholesterol: 183mgSodium: 891mgPotassium: 795mgFiber: 3gSugar: 4gVitamin A: 772IUVitamin C: 19mgVitamin D: 0.3µgCalcium: 62mgIron: 4mg

Keyword Cooking, Curry, Eid, Food, Lamb, Recipe

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