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Namkeen Gosht (Salted Meat) is a very common and famous dish of Northern and Western areas of Pakistan. It requires few ingredients from start to finish. Why am I calling this recipe a replica? Let me explain. Although this is somewhat a trademark dish of two of our provinces yet each city, town and village has its own special way of putting it together; utensils, lamb or goat, cut of meat, proportion of seasoning, type of ghee or oil. Unfortunately I have only tasted the urban version and not the real deal. My husband had and says that what I make is an excellent mutton dish it still isn’t THE thing. Hence the word “Replica”. I can live with that.
Keeping it simple, heat oil and add meat to sautéed ginger, garlic and green chillies. Let the meat cook in its own juices and salt and pepper seasoning for about 30-40 minutes. Depending on the altitude, cooking pot, size and cut of meat cooking type may vary. Garnish is simple too just like the dish itself. Serve hot with naan.
Namkeen Gosht
Simplest mutton dish ever!
Cuisine Pakistani
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Heenie
Ingredients
1/2 cup cooking oil
1 1/2 tbsp finely chopped ginger or use paste
1 tbsp finely chopped garlic or use paste
5-6 medium size fresh green chillies
1 kg mutton pieces with bones, washed
1 1/4 tsp salt
1 tsp freshly ground black pepper
ginger slices for garnish
chopped fresh coriander for garnish
chopped green chillies for garnish
Instructions
In a large wok heat cooking oil on medium flame.
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Add ginger and fry for 5 seconds. When fragrant add in garlic and whole green chillies. Saute for few seconds. Keep stirring and don’t let the color change.
Put mutton in the wok, mix well.
Add salt and pepper and stir.
In a few minutes mutton will release its water. At this point lower the heat to low, cover the wok and let it cook.
Uncover and stir after 20 minutes intervals until done; about 40 minutes. Usually the meat tenderizes in its own water but if required a little water can be added.
Cooking time varies according to the cut of the meat and cooking conditions.
Serve hot with chopped green chillies and coriander and sliced ginger garnish.