Friday, 18 October 2013

Namkeen Gosht

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Namkeen gosht is a must have in our family on Eid-ul-azha. My ami learned it from one of my uncle’s wife, ami told me they used to put around 5-10 kilos of meat in a big karahi (a very big pan) add a few pieces of mutton fat, cover the karahi with a heavy lid and let the meat cook on low flame in its own water and fat. Off course it was used to be cooked for a big family of 10-15 people at that time. Once cooked the meat was served with salad and mint yogurt. So here’s my way of making it. you can use ghee incase you dont have any mutton fat available.

Namkeen Gosht


1 kg Mutton
4 tbsp Oil/ghee (in case you dont have mutton fat)
2 tbsp ginger garlic paste
3/4 cup yogurt (optional)
Salt (according to your own taste)
1 tsp cumin seed
1 tsp crushed black peppercorn
1 tsp red chili powder
1 tbsp khati powder (optional)
1 & ½ cup  water
Whole garam masala (1 black cardmom, 2-3 cloves, 1 piece of cinnamon, A few black pepper corns)
Fresh Coriander/ginger or onions rings for garnish.


1)Take a wide pan, add ginger garlic paste, mutton pieces and salt and yogurt cover tightly with a lid and let it cook on low heat till the meat gets tender, (In making traditional namkeen gosht a few fat pieces are also added and it enhances the taste of the dish). 

2) Once the meat is done add the whole garam masla, cumin seeds, crushed black pepper, khatai powder and oil. Some people don’t add pepper at all, or you can also add red chili powder instead of crushed black peppercorns. 

3) Now fry it well, adding some water if needed (around ½ cup). Fry it till all the water has dried and oil separates. Dish out and garnish with ginger slices/ lemon slices, some chopped fresh coriander and serve. You can have it on its own with some mint raita and ketchup or serve it with naans. 

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