Namkeen Gosht : A Punjabi Delicacy from NWP

Namkeen Gosht recipe is a delicacy from the cuisine of Quetta, Baluchistan. It is also made in other areas of NWFP including Peshawar & Dera Ismail Khan. Namkeen Gosht is made either during Eid-ul-Azha (Badi Eid) or for special family functions.

My attempts to find the original Punjabi Namkeen Gosht recipe of this very elusive dish were quite painful. During the course of my online research for the authentic Punjabi Namkeen Gosht recipe, I came across a lot of conflicting preparations. It became difficult to ascertain which one was really authentic Punjabi Namkeen Gosht recipe. While some recipes advocated use of just garlic, others suggested use of both ginger and garlic. Some recipes advocated use of papaya as a tenderiser while others suggested use of vinegar. Some preparations indicated use of black pepper and others said “stay away”. There were a few that recommended use of tomatoes, turmeric & red chilies. This was enough for me to enter a state of total analysis paralysis for the Punjabi Namkeen Gosht.

I understood that traditionally this decadent dish was made with either beef or goat’s meat. Due to unavailability of both, I planned to work with mutton or goat meat where fat content is relatively lower. A big downside. Having said this, in case if the mutton doesn’t have much fat, do consider using a bit of “Ghee“. The process however is extremely simple. You essentially let pieces of meat with fat simmer gently within its marinade. Reduce till there is a cup of yakhni (stock or simple broth) left. By then the meat is delightfully tender and juicy. It’s a must have.

I finally decided to use a simpler set of easily available ingredients and make Namkeen Gosht a bit “Punjabi” that I am. This mutton dish is akin to another one that my mother makes but contrary to her process of pressure cooking. So! I decided to give it a bit of punch with green chillies and not using black pepper at all. The results were spectacular. Hope you all like my Punjabi Namkeen Gosht Recipe that follows.

  • Preparation Time: 2.5 hours
  • Cooking time: 1.5 hours
  • Cooking Gizmos: Thick bottomed pan or pressure cooker without its lid
  • Serves: 3

what goes in?

what kinds?

how much?

 Fresh Meat on the bone  Shoulder with fat on  750 grams
 Vinegar  Malt or Balsamic  400 ml
 Ginger Garlic Paste  Make fresh  2 tablespoons
 Curds or Yogurt  Homemade is better  300 grams
 Ginger  Fresh cut into julienne  1 inch
 Green Chilies  Thinly sliced in length  2 long ones
 Coriander leaves  Fresh finely chopped  A small bunch
 Table Salt  To taste
 Black Pepper Powder  Optional  1/2 Tablespoon

How to go about it?

  1. Clean and dry the mutton pieces thoroughly and add malt vinegar to them. Let this rest for about 3-4 hours in the refrigerator.
  2. Drain and add curds, ginger garlic paste and salt. Mix well and set aside to rest for 30 minutes.
  3. Add the mixture to the hot heavy bottomed pan and let it simmer till done. It took me about 1.5 hours on low heat.
  4. Garnish with ginger julienne, sliced green chilies and freshly chopped coriander.
  5. Serve as a snack or with plain hot rotis.
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