Namkeen Gosht-نمکین گوشت

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Eid-al-Adha or “Bakra Eid” as it is more commonly known here, mubarak to all those celebrating. I hope your “meaty Eid”  is going well. Eid days are always busy, sorting out meat and distributing it, family get togethers and lots of family food traditions. In our family we usually get up early for prayer and then the qurbani(sacrifice). It’s usually a long day but totally worth it when the family gathers together for lunch and dinner.

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The most loved thing for Eid on our table is “Namkeen Gosht”, namkeen basically means salty and gosht means meat. It really is a meat-lover’s dream and is perfect for Bakra Eid. You can use the freshly slaughtered meat, a few other ingredients and slow cook it to perfection by the time your guests arrive for lunch. Easiest, delicious-est (I’m sure that’s a word), best-est thing in the world. It has meat and then some more melt-in-your-mouth textured meat. Hailing from the northern and tribal areas of Pakistan, it’s a popular dish because it uses the minimum number of spices but the preparation brings out the natural flavor in the meat. You have to eat it to believe it!! But first you need to make it!

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Serves 4-5 |Recipe Prep:Sabeeka| Photography: Sabeeka|

Ingredients:

  • 2kg Goat meat/mutton, (the best cut is the leg+shoulder/back chopes ( in Urdu: dasti/puth))
  • 1 1/2 tbs vinegar
  • 1 tsp ginger, finely chopped
  • 1 tsp crushed black peppercorns
  • 1/3 tsp salt
  • 2 cups water
  • 1/2 cup oil
  • Sliced/chopped ginger for garnish
  • chat masala, for garnish.

Method:

  1. In a large bowl, marinade the meat in ginger, vinegar, salt and crushed black peppers. Cover and let it sit for an hour. If you want you can marinade the meat for up to three hours, but place in the refrigerator if you plan on using it later.
  2. Add meat in a large enough pot that fits the meat. Add 2 cups of water
  3. Turn the heat on medium high and cook for 10 minutes or till the water comes to a simmer/boil.
  4. Cover the pot and turn the heat to low. Let it cook until the meat is tender and the water is reduced. If the water evaporates and the meat is still not ready then heat a little bit of water in a separate container and add to the meat to finish cooking.
  5. Turn the stove off when ready.
  6. In a separate open faced pot heat oil on medium heat.
  7. Add meat in this pot and fry for about 4-5 minutes and you are done.
  8. Plate and garnish with ginger and sprinkle a bit of chat masala on top.
  9. Serve warm with naan.

Tips:

  • Make sure that the meat is well cooked but not cooked to the point where it starts to fall apart (over-tenderized).
  • Try to use really  good quality cut of meat (there is no alternative to fresh meat).
  • You can also use a pressure cooker. Use the same amount of water and put on pressure for about 15-20 minutes. Check to make sure that the meat is not over-cooked.

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I have lived in Peshawar, the capital city of Khyber Pakhtunkhwa, for a long time and I learnt that the fewer ingredients we use for this recipe, the better it tastes. It was really a treat to be able to sample a number of local variations. This is a quick and short recipe, I love such recipes that are easy to prepare and taste awesome. Don’t forget to share your Eid celebrations and all the BBQs you had with us, on Facebook.

Happy Eid everyone, let’s dig in.

Aa jao bachon “Namkeen Gosht” tayyar hai!!

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