Welcome back to Burmawala Kitchen! Namkeen Gosht, a simple yet flavourful meat dish that’s sure to be a hit at your dinner table. This recipe uses minimal ingredients but maximizes flavours, making it a perfect choice for a satisfying meal.
Ingredients:
- 1 kg bone-in mutton (lamb, goat, or beef can also be used)
- 1/2 cup oil
- 1 tablespoon ghee
- 1 teaspoon black peppercorns
- 1 teaspoon green cardamom pods
- 2 teaspoons cloves
- 4 black cardamom pods
- 1 stick cinnamon
- 1 tablespoon salt (adjust to taste)
- 4 whole green chilies (adjust for spice level)
- 2 tablespoons minced garlic
- 2 cups water
- Fresh green chilies and coriander for garnish
Instructions:
1. Preparing the Spice Blend:
- Heat 1/2 cup oil and 1 tablespoon ghee in a pot over medium heat.
- Add 1 teaspoon black peppercorns, 1 teaspoon green cardamom pods, 2 teaspoons cloves, 4 black cardamom pods, and 1 stick of cinnamon.
- Fry these spices for about 2 minutes until fragrant, releasing their aromatic oils.
2. Adding the Meat:
- Introduce 1 kg of bone-in mutton into the pot, ensuring it’s evenly coated with the spices.
- Season with 1 tablespoon of salt.
- Add 4 whole green chilies (adjust for spice level).
3. Initial Cooking Phase:
- Allow the meat to gently fry over low heat for 10 minutes, stirring occasionally to ensure even cooking.
- After 5 minutes, incorporate 2 tablespoons minced garlic into the pot, continuing to fry for an additional 5 minutes to infuse the meat with the aromatic spices and garlic flavours.
4. Slow Cooking and Simmering:
- Pour 2 cups of water into the pot with the meat.
- Cover the pot with a lid and simmer on low heat for 2 hours (reduce cooking time to 1 hour if using lamb).
5. Reducing the Liquid:
- Once the meat is tender and thoroughly cooked, increase the heat to high for 3-4 minutes to reduce the liquid content, aiming to have only the oil remaining to intensify the flavours.
6. Serving Namkeen Gosht:
- Garnish the dish with fresh green chilies and chopped coriander for a burst of colour and added aroma.
- Serve hot with naan or rice.
Namkeen Gosht
Namkeen Gosht, a simple yet flavourful meat dish that's sure to be a hit at your dinner table. This recipe uses minimal ingredients but maximizes flavours, making it a perfect choice for a satisfying meal.
Ingredients
Instructions
Video
Preparing the Spice Blend:
-
Heat 1/2 cup oil and 1 tablespoon ghee in a pot over medium heat.
-
Add 1 teaspoon black peppercorns, 1 teaspoon green cardamom pods, 2 teaspoons cloves, 4 black cardamom pods, and 1 stick of cinnamon.
-
Fry these spices for about 2 minutes until fragrant, releasing their aromatic oils.
Adding the Meat:
-
Introduce 1 kg of bone-in mutton into the pot, ensuring it's evenly coated with the spices.
-
Season with 1 tablespoon of salt.
-
Add 4 whole green chilies (adjust for spice level).
Initial Cooking Phase:
-
Allow the meat to gently fry over low heat for 10 minutes, stirring occasionally to ensure even cooking.
-
After 5 minutes, incorporate 2 tablespoons minced garlic into the pot, continuing to fry for an additional 5 minutes to infuse the meat with the aromatic spices and garlic flavours.
Slow Cooking and Simmering:
-
Pour 2 cups of water into the pot with the meat.
-
Cover the pot with a lid and simmer on low heat for 2 hours (reduce cooking time to 1 hour if using lamb).
Reducing the Liquid:
-
Once the meat is tender and thoroughly cooked, increase the heat to high for 3-4 minutes to reduce the liquid content, aiming to have only the oil remaining to intensify the flavours.
Serving Namkeen Gosht:
-
Garnish the dish with fresh green chilies and chopped coriander for a burst of colour and added aroma.
-
Serve hot with naan or rice.
Namkeen Gosht, Salted Meat, Peshwari Meat, namkeen gosht recipe, Dry Curry
