How To Make Peshawari Namkeen Gosht

North West Frontier region has some rustic Mutton Dishes which are a delight for meat lovers. However, these are not very popular. Those who have tasted these, have become fans of these. Google for Namkeen Gosht or Namak Mandi Gosht Karadhai or Rosh. You would not find many recipes. All you get is a few YouTube videos of roadside eateries in that area which are making these and you try to figure out the recipe. I somehow cracked the recipe and tried. You also want to try? Its easy. Please read on…

My go to person and friend for food, Chef Sanjay Pawar had once prepared the Namak Mandi Gosht Kadhai for me (had written a blogpost on it and the link to it is at the end of this post). My discussion with him revealed that recipes for Namkeen Gosht, Namak Mandi Gosht Kadhar and Rosh are quite similar with little variations. Even the recipe of each dish varies from place to place or home to home in the region. So, here I share the recipe for Peshawar’s Namkeen Gosht with two variations. Its quite easy and uses ingredients which are commonly available in the households.

Namkeen Gosht

Ingredients:

• 500 Grams Mutton, washed and pat dried.
• 3-4 tbsp Vegetable Oil
• 1 medium size Onion, peeled and cut into quarters
• 1 Medium size Tomato, cut into quarters
• 1 tbsp finely chopped Ginger
• 1 tbsp finely chopped Garlic
• 2 Green Chilies, slit and deseeded
• Finely chopped fresh Coriander Leaves
• 1 1/2 tsp Black Pepper Powder
• Salt to taste ( I used 1 tsp)

Cooking(Kadhai Method) :

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Heat Vegetable Oil in a Kadhai (wok) and add finely chopped Ginger. Stir it for few seconds only. Immediately, add Garlic and keep stirring. Once the aroma starts coming (in just about 10 seconds), add the Mutton and keep stirring continuously.

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Once the Mutton changes colour (3-4 minutes), add Salt and mix. Then add 1 tsp Black Pepper Powder and mix properly.

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Then add the quarters of Onion and Tomato and mix. Simmer the flame and cover it. Depending upon the size of the meat pieces, it would take around 30 minutes for the meat to get cooked. Keep on taking the lid off after about every 8 minutes of so and stir. After the first stir, the skin of the Tomato pieces would peel off. Remove those carefully. With the help of the spatula, gently mash the tomato pieces. After the second stir or so, you would see that the Onion and Tomato pieces would have melted completely.

At this stage, check for the Salt and Black Pepper Powder. If needed, add and mix. Add the slit Green Chilies and mix. Add chopped Coriander leaves and mix. Your Namkeen Gosht is ready to be served and enjoyed.

Cooking (Pressure Cooker Method) :

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Heat Vegetable Oil in a Cooker and add finely chopped Ginger. Stir it for few seconds only. Immediately, add Garlic and keep stirring. Once the aroma starts coming (in just about 10 seconds), add the Mutton and keep stirring continuously.

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Once the Mutton changes colour (3-4 minutes), add Salt and mix. Then add 1 tsp Black Pepper Powder and mix properly. Add slit Green Chiles and mix it.

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Then add the quarters of Onion and Tomato and mix. Close the lid of the cooker and cook on high flame till 2 whistles. Immediately after the second whistle, lower the flame and let it cook for 2 more minutes. Then switch off the flame and let the steam release on its own. After about 5 minutes, remove the lid of the cooker.

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You would notice that there would be gravy sort of liquid in the cooker. The skin of the Tomato pieces would have peeled off. Remove those carefully.

Switch on the flame again and keep stirring to let the gravy dry a bit. However, do not let the entire gravy dry and leave a thick concoction which would have engulfed the meat by now. If there are tomato chunks, mash those with the help of spatula and mix.

At this stage, check for the Salt and Black Pepper Powder. If needed, add and mix. Add chopped Coriander leaves and mix. Your Namkeen Gosht, with a thick gravy is ready to be served and enjoyed. You may garnish it with Ginger Julian and Fresh Coriander Leaves.

This no-fuss Namkeen Gosht is quite easy and quick to prepare in your kitchen. No water is needed for it cooks in its own fat supported by onion and tomato. You would be surprised with the taste. It could be had as a snack or appetizer or with Rumali Roti or Ulta Tawa Parantha or any Parantha. Try this in your kitchen and you could thank me later. Till then….

Bon Appetit !!

Rajesh Tara

MagicOfFlavours