Namkeen Gosht
Namkeen gosht is a simple Pakistani mutton dish with no chilli powder, no tomatoes and no onions: bone-in mutton fried with whole spices and garlic, then cooked slowly in its own juices with salt and green chillies. Namkeen means salty.
Aamna's recipe uses just a handful of ingredients and lets the meat shine. It simmers for about 2 hours, or 1 hour if you use lamb.
Why this recipe works
- Whole spices in oil and ghee. Peppercorns, cardamom, cloves and cinnamon flavour the fat that the meat cooks in.
- Garlic fried with the meat. It adds a savoury depth without any other masala.
- Reduced to the oil. Cooking off the liquid at the end leaves tender meat in rich, spiced oil.
Tips for the best namkeen gosht
- Use good meat. With so few ingredients, quality mutton makes the dish.
- Fry gently at first. Ten minutes on low heat before covering helps the flavours build.
- Using lamb? Cut the simmering time to about 1 hour.
- Reduce on high heat. Three or four minutes at the end is enough, stirring so it doesn't catch.
What to serve with namkeen gosht
Serve with naan or roti and fresh green chillies and coriander. For more simple mutton dishes, try our Eid mutton bhuna or white lamb karahi.
Namkeen Gosht FAQs
What is namkeen gosht?
A Pakistani dish, popular in the north west, where meat is cooked with salt, garlic and whole spices, with no chilli powder or tomatoes.
Can I use beef or lamb?
Yes. Lamb cooks in about an hour. Beef and goat work too but may need longer.
Is namkeen gosht spicy?
No. The warmth comes from whole peppercorns and green chillies rather than chilli powder.
How long does namkeen gosht take?
About 2 hours 10 minutes with mutton, including 2 hours of slow simmering.
You'll find the full ingredients, the method and our step-by-step video in the recipe card below.
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.
- 1 kg bone-in mutton (lamb, goat, or beef can also be used)
- 1/2 cup oil
- 1 tbsp ghee
- 1 tsp black peppercorns
- 1 tsp green cardamom pods
- 2 tsp cloves
- 4 black cardamom pods
- 1 stick cinnamon
- 1 tbsp salt (adjust to taste)
- 4 whole green chilies (adjust for spice level)
- 2 tbsp minced garlic
- 2 cups water
- Fresh green chilies and coriander for garnish
- 1 Heat 1/2 cup oil and 1 tablespoon ghee in a pot over medium heat.
- 2
Add 1 teaspoon black peppercorns, 1 teaspoon green cardamom pods, 2 teaspoons cloves, 4 black cardamom pods, and 1 stick of cinnamon.- 3
Fry these spices for about 2 minutes until fragrant, releasing their aromatic oils.Adding the Meat:- 4
Introduce 1 kg of bone-in mutton into the pot, ensuring it's evenly coated with the spices.- 5
Season with 1 tablespoon of salt.- 6
Add 4 whole green chilies (adjust for spice level).Initial Cooking Phase:- 7
Allow the meat to gently fry over low heat for 10 minutes, stirring occasionally to ensure even cooking.- 8
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:- 9
Pour 2 cups of water into the pot with the meat.- 10
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:- 11
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:- 12
Garnish the dish with fresh green chilies and chopped coriander for a burst of colour and added aroma.- 13
Serve hot with naan or rice.Namkeen Gosht, Salted Meat, Peshwari Meat, namkeen gosht recipe, Dry Curry Aamna Bawa - 2