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Namkeen gosht
نمکین گوشت (namkeen gosht): Pashtun lamb cooked slowly in its own fat with salt, tomato and green chilli
Pashtun cooking has a proud streak of minimalism, and namkeen gosht (salted meat) shows it best: lamb on the bone cooked slowly in a karahi or heavy pot in its own fat with salt, then finished with tomatoes and green chillies, and nothing else bar a crack of black pepper. In Peshawar and the tribal districts it is made in big pots for jirga gatherings and Eid, and on cold Swat evenings it is what the family eats with thick naan and a plate of raw onion. The meat ends up meltingly tender, the gravy is a glossy reduction of fat and juices. Adding water too early is the misstep; the lamb should first release and fry in its own liquid. Chef's tip: choose fatty pieces like ribs and shoulder; lean leg alone will turn dry and stringy with this method.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 5
Ingredients
For the lamb
- 2 ¼ lb lamb on the bone (shoulder, ribs, neck)cut into large pieces
- 2 ⅛ oz lamb fat or ghee
- 2 tsp salt
- 6 cloves garliccrushed
- 1 ¾ cups hot water
- 3 tomatoesquartered
- 5 green chilliesslit
To serve
- 3 cm piece fresh ginger (optional)cut into matchsticks
- 1 onion (optional)sliced into rings
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What you'll need
Spices & pantry
Fresh ingredients (6)
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Method
0/7 doneStep 1: Melt 2 ⅛ oz lamb fat or ghee in a heavy pot or karahi over a medium heat.
5 minStep 2: Add 2 ¼ lb lamb on the bone (shoulder, ribs, neck), 2 tsp salt and 6 cloves garlic, cover and cook over a medium-low heat for 15 minutes, stirring now and then, until the meat has released its juices.
15 minStep 3: Uncover and cook over a medium heat for about 10 minutes until the juices have evaporated and the meat starts to sizzle and brown in the fat.
10 minStep 4: Add 1 ¾ cups hot water, cover tightly and cook on a very low heat for 60–75 minutes, checking now and then, until the meat is tender and almost falling from the bone.
60 minStep 5: Add 3 tomatoes and 5 green chillies and cook uncovered over a medium-high heat for 8–10 minutes, turning the meat, until the tomatoes have softened and the liquid has reduced to a glossy coating of fat and juices.
10 minStep 6: Sprinkle with 1 tsp coarsely ground black pepper and toss.
1 minStep 7: Scatter with 3 cm piece fresh ginger and serve with naan and 1 onion.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 38 g
- Carbs
- 6 g
- Fat
- 39 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does namkeen gosht take?
- About 120 minutes in total: 15 minutes to prepare and 105 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lamb fat or ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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