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.