Namkeen Gosht

Ingredients

• 1 kg Mutton (Cut into medium pieces)
• 2 tbsp Ginger Garlic Paste
• Salt (To taste)
• 1 tsp Black Pepper (Freshly ground)
• 4 Green Chilies (Slit lengthwise)
• 0.25 cup Cooking Oil
• 2 cup Water
• Ginger (Julienned for garnish)

Steps

1. 1

   Clean and wash the mutton pieces thoroughly and drain the excess water.

2. 2

   In a large pot or pressure cooker, add the mutton pieces, ginger-garlic paste, salt, and 2 cups of water.

3. 3

   Cover and cook until the meat is 80% tender. If using a pressure cooker, this typically takes about 15-20 minutes after the first whistle; if using a regular pot, it may take 45-50 minutes.

4. 4

   Once the meat is partially tender, add the cooking oil and slit green chilies to the pot.

5. 5

   Sauté the meat on medium-high heat (bhuna process) until the water dries up and the oil starts to separate from the meat.

6. 6

   Add the freshly ground black pepper and mix well, coating all the meat pieces.

7. 7

   Continue to fry for another 5 minutes until the meat is fully tender and has a nice golden-brown color.

8. 8

   Garnish with julienned ginger and serve hot with naan or paratha.

Notes

For the most authentic flavor, use mutton with a little bit of fat. If the meat is very lean, you may need to add slightly more oil. Adjust the black pepper according to your spice preference.

Nutrition per serving

• Main Course
• Mutton
• Eid Special
• Meat
• High Protein
• Slow Cooked
• Traditional