Peshawari Namkeen Gosht | Namak Gosht | Pakistani Mutton

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Peshawari Namkeen Gosht | Namak Gosht | Pakistani Mutton

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Peshawari Namkeen Gosht | Namak Gosht | Pakistani Mutton

Peshawari Namkeen Gosht
Mutton cooked with tomatoes and black pepper originating from Peshawar in Pakistan.

Ingredients
1 kg mutton with bones
1.5 tbsp garlic paste
1 tsp ginger paste
2-3 tsp black pepper
2-3 nos green chilies
4-5 large tomatoes
2 tbsp butter
salt to taste

Method

To make this recipe, use absolutely fresh and good quality mutton.
In a kadai or frying pan, add butter and melt it.
Add the ginger garlic paste and stir fry for two minutes.
Then add the mutton pieces and stir fry over high heat to give it a little bit of colour.
Sprinkle some salt. Then cut the tomatoes into quarters and add to the mutton. Don't mix here.
Just cover and keep for five to ten minutes. Then remove the cover and take the tomatoes out with a spoon.
Remove the skin and put the tomatoes back into the kadai.
Give it a good stir now and cover and let the mutton cook on low heat.
From here, ideally and traditionally, you need to slow cook the mutton in the juices of the tomatoes. However, since I am always in a hurry, I like to add black pepper and half a cup of water and then transfer the contents to a pressure cooker.
Cook till the mutton has softened and then remove the lid. Add more black pepper, chopped green chilies and continue to boil. If you like a light stew, you can turn off the gas here and garnish with coriander leaves.
However, it tastes best when the excess liquid evaporates and fat starts to float on top. Garnish with coriander leaves.
This does not have too much gravy. Serve this with parathas.



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I believe that cooking is not just about following a recipe, but about sharing love, tradition, and culture. My goal is to inspire you to cook confidently and creatively while also exploring the rich culinary heritage of the Indian subcontinent.
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