Peshawari namkeen gosht is one of the most popular Peshawari recipes in Pakistan. Namkeen gosht dish is served at restaurants managed by Peshawari people in Karachi, Hyderabad, Swat and other cities of Pakistan. Peshawari namkeen gosht is a special dish, available but at limited places. Sometimes you would also find afghani namkeen gosht along Peshawari namkin gosht, namkeen roast and Peshawari karahi and so you get some attractive options to make your choice.
Namkeen Gosht is a meat delight hailing from Khyber Pakhtunkhwa and its adjoining regions; Afghanistan, the tribal belt and Central Asia, where dishes similar to our local Namkeen Gosht are still enjoyed today.
This meat fare is a favourite amongst the mountain people, where the consumption of meat is a way of combating the rigorous terrain of the region; staying strong and warm. Its tender melt in the mouth texture, because of its slow cooking and minimum use of ingredients makes it an all-time favourite amongst meat lovers.
Why Namkeen Gosht is being liked so much ?
Reason being this dish is liked so much due to its simple slow cooking process of making and basic ingredients like salt, ginger and pepper, which enhances the flavour of tender meat, generally cooked after being freshly slaughtered, if we see meat flavor is not lost in a multitude of spices and vegetables and thus maintaining its subtle flavour.
In Peshawar and surrounding areas, meat is king at meal times. Historically speaking, lamb and goat meat (mutton) has always been the favoured meat of South Asia, Middle East, Central Asia, and the Mediterranean.
Maybe it was the availability or size that made it an animal of choice to be hunted as a quick and easy dinner, or the fact that goat or lamb meat is extremely tender and juicy.
It is believed that the ruling Mughal’s hearty appetite for beef, lamb and goat clashed with the dietary habits of many of their subjects in the subcontinent. But the mountain people of Khyber were used to the hearty meat-based diet of the nomadic shepherds of the region. The warrior nature of the Pukhtuns, Mongols (the ancestors of the Mughals) and others in the mountainous region encouraged consumption of the undomesticated animal, and vegetarianism was considered the diet of the people of the plains.
Food historian Lizzie Collingham says:
‘The consumption of meat was associated with strength and valour. It was considered that environmental essences contained in the soil were transferred from plants and then into herbivores, which in turn were eaten by carnivores. Each transference created a more powerful distillation of essences. Meat was thus the most intense of foods.’
Namkeen Gosht Origin
The dish is believed to be the ancestor of the karahi gosht, since tomato and green chilli are not indigenous to the region, but black pepper has been indigenous to southern India for thousands of years and travelled to the mountains of the Pukhtuns; with conquerors, explorers and travellers making it the spice of choice in Namkeen Gosht. From the north, the delicious Namkeen Gosht travelled to the Punjab, where the people of the plains started adding green chillies to it.
Namkeen Gosht is a deliciously rustic meat dish. Traditionally, small cubes of lamb or goat are cooked in ginger, salt, black pepper and/or green chilli, and preferably animal fat. The fresh meat provides the fat base for cooking, and it is most sumptuous when served with a side of hot naan and chopped onions.
Now let’s unfold the secret recipe for our convenience:
Tender Meat: 1kg
Black Pepper Powder: 1 tbsp
Ginger Garlic Paste: 2 tbsp
Roasted Crushed White Cumin: 1 tbsp
Water: as required to tenderise meat
Ginger: 1 inch slice
Salt: as required
Green Chilies: 2 tbsp
Oil: 1/2 cup
Green Coriander: 2 tbsp
Chef Cooking Method
Heat oil in pan, add ginger garlic and fry for one minute.
Then add meat and roast well till browning is seen
When meat’s colour is changed, add water and cook on fast flame.
Once water is boiled, reduce flame and cook pan covered until meat becomes tender.
When meat is fully tenderised and water is dried, roast meat well.
After roasting the meat well, add salt and black pepper powder and mix well.
Now add roasted crushed cumin, sliced ginger, green chillies and green coriander and steam-cook(dam) at low heat for 2 minutes.
Tasty Peshawari Namkeen Gosht Recipe is ready to serve.
This dish taste best with Naan, Bread and Chapattis.