Namkeen Gosht – Peshawari Mutton Curry

Namkeen GoshtThis recipe caught my attention while looking at the feed of Picturenama. A gorgeous blog maintained by a husband and wife couple. I have a thing for simple recipes with a few essential ingredients. And this mutton/goat curry fits the bill. In doing some research I find that it originates from Peshawar. A city in Pakistan, but close to the Pakistan/Afghan Border. Not sure of the location and relevance I looked it up, prompted by a kind blog reader. An interesting trivia is that Peshawar is one of the oldest cities in Asia.

This mutton is in a lighter vein and is a signature recipe from Peshawar.

My Namkeen Gosht Story

Being the appliance nut that I am, in addition to trying this in the instant pot and stove top, I also gave it a slow cooker run.  For this dish, cooked low and slow on the stove top works the best and then the instant pot follows. The slow cooker took about 4 hours and did not necesarily add much by way of flavor. I used goat meat here, but, I am sure you can substitute with lamb. If you like goat or lamb dishes you can try my mutton brown rice biryani or slow cooked Bengali lamb.

Namkeen Gosht

When I say key ingredients, it is just that. Ginger, garlic, salt, black pepper (lots of it) and tomatoes. In fact, the tomatoes seem to be debatable. Some recipes exclude the tomatoes.  I like tomatoes, so I opted to keep them in.

How to Enjoy this Namkeen Gosht

A good cohort for this light and flavorful stew is some kind of flatbread. A paratha fits the bill. And guess what, I added some parathas for good measure. If you are on the look out for a simple wholesome mutton stew this one should work. Yes, it can be enjoyed with rice. In fact, that is how I enjoyed by day two leftovers. But warm soft dunkable bread is actually a better idea, Yes, much like some fresh homemade naan.

Namkeen Gosht

It feels so strange and quite in the house without Deepta. I will be embarking on a new work journey soon. Hopefully that will distract me from this obviously empty house.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian my new Indian Instant Pot Cookbook is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

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Namkeen Gosht – Peshawari Mutton Curry

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours, 10 minutes

Yield: Serves 4 to 6

Namkeen Gosht – Peshawari Mutton Curry

A very simple goat meat stew with Afghan/Pakistani roots. This Namkeen Gosht will blow your mind.

Ingredients

  • 3 tablespoons oil
  • 1 and 1/2 pounds goat meat on the bone
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1/2 teaspoon coarsely ground pepper
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt
  • 2 tomatoes, quartered
  • Chopped cilantro and extra black pepper to finish

Instructions

  1. Heat the oil and add in the goat meat and the ginger and garlic. Cook for 5 to 7 minutes until well seared. Add in the black pepper and the salt and mix well.
  2. Add in the tomatoes and cook for 1 or 2 minutes until the tomatoes start releasing their juices. Add in 1/2 cup water and cover and cook for 1 and 1/2 to 2 hours. You can check occasionally. The meat cooks in its own juices and eventually turns fork tender.
  3. Serve garnished with the cilantro

Notes

Instant Pot Instructions Start the dish on saute mode. Continue as described above. Add in about 3/4 cup of water and set on 40 minutes of pressure and allow a natural release. The dish will be soupier than the stove top version so turn back the saute mode and allow the sauce to thicken a little. Serve garnished with cilantro

https://spicechronicles.com/namkeen-gosht-peshawari-mutton-curry/

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