Namkeen Gosht

Ingredients for Namkeen Gosht

Each ingredient in Namkeen Gosht plays a unique role in creating the dish’s rich, traditional flavor. Here’s a breakdown of why these ingredients are used and what they bring to this beloved Pakistani mutton dish:

• Mutton (with bones): Bone-in mutton is the heart of this recipe. The bones release a natural richness into the stew, making the dish flavorful and tender. They also add a slightly gelatinous texture that enhances the overall mouthfeel of the dish.
• Garlic and Ginger: These aromatics are classic in Pakistani cooking. Minced garlic and ginger provide a strong, fragrant base, while whole garlic cloves soften as they cook, infusing the dish with their mild sweetness and deepening the flavor profile.
• Green Chilies: Whole green chilies add a gentle heat without overpowering the dish. They contribute a subtle spiciness that enhances the mutton’s flavor and provides an authentic touch, giving the dish that recognizable hint of Pakistani street food flair.
• Tomatoes: The tomatoes add a touch of acidity and sweetness, balancing out the richness of the meat and ghee. As they cook, they break down and create a luscious texture that coats the mutton, enhancing the depth of the broth.
• Black Pepper (both ground and whole): Ground black pepper gives a sharp, aromatic heat, while whole black peppercorns release their flavor gradually during cooking.

Step-by-Step Instructions: Easy Namkeen Gosht for Beginners

Step 1: Prepare the Mutton

Heat 3 tablespoons of ghee in a large pan over medium heat. Add the mutton pieces. Fry them until you see light brown patches. This helps to lock in those delicious flavors and creates a perfect base for this mild and flavorful mutton recipe.

Step 2: Add Garlic and Ginger

Now, add the minced ginger and garlic to the pan. Let them cook with the mutton for about a minute on medium-low heat.

Step 3: Add Chilies, Whole Garlic, and Tomatoes

Toss in the whole green chilies, 5 whole garlic cloves, and tomato quarters. Stir everything together, letting it cook for a minute. The garlic and tomatoes give depth to this Pakistani street food.

Step 4: Spice it Up

Add the cumin powder, coriander powder, black pepper powder, and black peppercorns. Mix well for two minutes.

Step 5: Remove Tomato Skins

Cover the pan and let it cook on low heat for about two minutes. Then, using kitchen tongs, gently remove the tomato skins.

Step 6: Simmer with Water

Pour in three cups of boiling water, enough to almost submerge the meat. This is the key to achieving that tender, melt-in-your-mouth mutton. Cover and let it simmer on low heat for 45-60 minutes, stirring occasionally. You may need to add more water (about two additional cups) as the mutton cooks.

How to Store Namkeen Gosht

Namkeen Gosht is best enjoyed fresh, but it stores well if you have leftovers. Here’s how to keep it fresh and flavorful:

1. Refrigeration: Once cooled, transfer the Namkeen Gosht to an airtight container and refrigerate it. It will stay fresh for up to 3-4 days. To reheat, warm it on the stove over low heat, adding a splash of water if needed to loosen the gravy.
2. Freezing: For longer storage, freeze Namkeen Gosht. Place the cooled dish in a freezer-safe container or heavy-duty freezer bag, and it will last for up to 3 months. When ready to eat, thaw it in the refrigerator overnight, then reheat on the stovetop until warmed through.
3. Reheating Tips: When reheating, you might find the flavors have become even more intense and delicious! Just add a little water to maintain the consistency and avoid overcooking the mutton to keep it tender.