A dish form Peshawar in Khybar Pakhtoon Khawah (KPK) in north Pakistan. Namkeen Gosht has a clear fresh flavour that’s down to Peshawar is preffering very little spice and chilli in their robust meat dishes. The flavour comes from the meat fat. The authentic method of cooking should be on a coal fire in a handi (clay pot), which adds a smoky flavour. This is quite a dry stir-fry, rather than curry based curry-based dish.


INGREDIENTS: For Four Person

1000gm Fatty Mutton pieces on the bone, all fat removed to use as cooking fat

2 Tomatoes, finely chopped

2 Tablespoon Ground Himalayan pink salt

½ Tablespoon Crushed garlic

½ Piece ginger, peeled and cut into julienne

1 Green chili chopped

½ Tablespoon ground black pepper

½ Lime


Method of Cooking

Place a wok-style pan over a medium heat, add the reserved fat from the mutton and allow to melt slowly, adding little oil to help the melting process. Add all the meat, cover the pan and reduce the heat to medium low and cook for about 15 minutes, stir occasionally.

Uncover and cook, stirring constantly until nearly all the moisture has evaporated. Add tomatoes, salt and garlic & stir fry for 10-15 minutes until the tomato is cooked through and dry. Add the ginger julienne, green chili, black pepper and a squeeze of lime before serving.


Kitchen Secret

Try using animal fat (such as beef dripping) in this recipe for authentic flavour