Namkeen Gosht

Namkeen Gosht is a traditional meat dish from the northern region of Pakistan. "Namkeen" means "salty," which reflects its simple yet flavorful seasoning. The meat is slow-cooked with minimal spices and a few fresh ingredients until it melts in your mouth.

Namkeen gosht is a recipe for meat lovers. Like charsi karahi, it is typical of Peshawari cuisine. The ingredients and spices used are straightforward and likely lurking around your fridge and pantry.

The only creative license I've taken in this recipe is adding plump and juicy tomatoes. I love their tangy flavor, and they're perfect for dipping some naan in.

Enjoy this simple recipe or pair it with some mash ki daal and a flaky and crispy paratha.

Why you'll love this recipe

• Easy: This namkeen gosht requires just one pot, a handful of ingredients, 10 minutes of prep, and inactive cooking. It doesn't get any easier than this.
• Mouthwatering: Imagine a steaming bowl of tender, fall-off-the-bone meat topped with fresh cilantro and served alongside fluffy, buttered naan. Each bite is utterly irresistible.
• Unique recipe: This distinctive recipe highlights that curry can be prepared without the use of many spices. Fresh ingredients and a traditional cooking technique are all you need to put together this sumptuous recipe.

Ingredient notes

• Meat: The shoulder portion of goat meat is the best cut for slow-cooked stews and curries. It is a lean, bone-in marbled cut that results in juicy meat that falls off the bones. Read the section below for substitution options.
• Vinegar: Most Pakistani recipes that require vinegar are prepared with white distilled vinegar due to its accessibility. In this recipe, soaking the meat in vinegar helps break down the collagen and muscle fibers, making the meat juicier and more tender.
• Spices: A simple blend of salt and black pepper is all that this recipe needs for flavor.
• Tomatoes: While tomatoes are not a traditional ingredient in authentic namkeen gosht, I like to add them to give it a tangy flavor. I also find the tomatoes delicious for dipping naan in.
• Ginger: Ginger's citrusy taste adds flavor and eliminates the meat's gamey smell. Use freshly crushed ginger for best results, as it has a more pungent aroma and flavor.
• Chilies: These add essential flavor and color to an otherwise simple recipe, and I highly recommend using serrano chilies for the best results.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

• Make it with a lamb: This is the best substitute for goat meat and is often more accessible. Use a shoulder cut with bones for the best flavor.
• Add more flavor: I love the namkeen gosht as it is, but if you want an added layer of flavor, add half a teaspoon of white pepper to the spice blend and squeeze the juice of half a lemon at the end for a more tangy taste.
• Use ghee: You can use a 1:1 ratio and substitute the oil in this recipe for ghee. Or cook the meat in neutral oil and finish it with a dollop of two tablespoons of ghee.

How to make namkeen gosht

• Step 1: Make a solution of half cup vinegar and two cups water and soak the meat in it for a minimum of 30 minutes and a maximum of 2 hours.
• Step 2: Preheat your cooking oil and saute the ginger and garlic paste for 30 seconds.
• Step 3: Rinse and drain the meat, discarding the vinegar and water solution, and saute the meat with the ginger and garlic paste.
• Step 4: Continue to saute the meat until it's no longer pink, then add two cups of water. Bring the mixture to a boil, cover, and cook on low heat for 45 minutes.

• Step 5: Check the meat and make sure it's 90% cooked and then turn the heat to high. Dry all but half a cup of the liquid.
• Step 6: Cut the tops of the aroma tomatoes in half. Place them face down in an even layer on top of the meat. Cover and cook on low for 10 minutes to allow them to soften.
• Step 7: Uncover, press gently to see if the skin has loosened, and use a pair of tongs to remove and discard it.
• Step 8: Add the salt, black pepper, and sliced chilies and saute the mixture.

• Step 9: Continue to saute until the tomatoes break down completely.
• Step 10: Add the julienned ginger and cook for 2-3 minutes.
• Step 11: Turn off the stove, add the chopped cilantro, and stir to mix.
• Step 12: Serve your namkeen gosht with a side of soft and fluffy naan.

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