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Untold Recipes by Nosheen » Recipes » Recipes

Namkeen Gosht

Modified: Apr 28, 2025 · Published: Feb 22, 2025 by Nosheen Babar · This post may contain affiliate links · Leave a Comment

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namkeen gosht recipe pin.
namkeen gosht recipe pin.


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.

Peshawari style mutton karahi garnished with cilantro.

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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.

Jump to:
  • Why you'll love this recipe
  • Ingredient notes
  • Substitutions & variations
  • Kofta recipe video
  • How to make namkeen gosht
  • Expert Tips
  • Recipe FAQS
  • Other mutton recipes you may like
  • Namkeen Gosht

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

Ingredients for a namkeen gosht recipe.
  • 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 lamb: This is an excellent substitute for goat meat and is often more readily available. 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 to add an extra layer of flavor, try adding half a teaspoon of white pepper to the spice blend and squeezing the juice of half a lemon at the end for a more tangy taste.
  • Use ghee: You can substitute the oil in this recipe with a 1:1 ratio of ghee. Or cook the meat in neutral oil and finish it with a dollop of two tablespoons of ghee.

Kofta recipe video

How to make namkeen gosht

Goat meat soaked in a vinegar and water solution and then sauteed with ginger and garlic paste.
  • 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.
Goat meat is cooked till tender and then tomatoes are layered on top and steamed.
  • 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.
namkeen gosht is being finished with spices, chilies, ginger and cilantro.
  • 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.

Expert Tips

  • Use bone-in meat: I believe bone-in meat always leads to better flavor. There are two reasons: Bones release marrow as the meat is cooked, adding to the dish's flavor. Also, the bone insulates the meat, slowing its cooking and allowing it to retain more moisture.
  • Source fresh ingredients: This namkeen gosht is the one recipe where making a homemade garlic and ginger paste is highly recommended. For maximum flavor, source the best juicy and firm Roma tomatoes, fresh chilies, and cilantro.
  • Cook low and slow: The best way to cook goat meat is to braise it and then slow-cook it long enough to break down the collagen and fiber. Don't rush this stage in this recipe.

Recipe FAQS

Do I have to soak the meat in vinegar?

This is an essential step that helps tenderize the meat by breaking down the collagen and muscle fibers. This results in tender and juicy meat pieces.

How do I store and reheat the leftovers?

Store any leftovers in an airtight container in the refrigerator for 2 days, or freeze for up to 3 months. To reheat, defrost in the fridge overnight and then microwave.

namkeen gosht recipe.

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  • mutton or lamb karahi gosht
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Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!

namkeen gosht recipe.

Namkeen Gosht

Nosheen Babar
Namkeen gosht is the ultimate meat lover recipe. Soft and succulent goat meat is slow-cooked with a simple salt and black pepper seasoning.
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Prep Time 10 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine afghani, Pakistani
Servings 4 people
Calories 436 kcal

Ingredients
  

  • 1 lb goat meat
  • ½ cup white distilled vinegar
  • 2 cups water
  • ½ cup cooking oil
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 6 Roma tomatoes
  • 1 teaspoon salt
  • ⅓ teaspoon black pepper
  • 2 serrano chilies (see notes)
  • 2 tablespoon julienned ginger
  • ¼ cup cilantro

Instructions
 

  • Place the meat in a mixture of the vinegar and water and set it aside in the fridge for a minimum of 30 minutes. (see notes)
  • Remove the meat, rinse it, and pat it dry.
  • Heat the cooking oil in a pan and saute the garlic and ginger paste for about 30 seconds.
  • Add the meat and saute until its no longer pink.
  • Add 2 cups of water, cover and let it simmer for 45 minutes.
  • After 45 minutes, uncover and dry out all but ½ a cup of water.
  • Place halved Roma tomatoes in an even layer over the meat, cover and steam for 10 minutes on low heat.
  • Uncover, test to see if the tomatoes have softened and gently peel away and discard the skin using a pair of tongs.
  • Slice the green chilies in half lengthwise and add them, along with the salt and black pepper to the meat and saute for 10 minutes, to break down the tomatoes.
  • Add the julienned ginger and saute for 2-3 minutes.
  • Turn the stove off, mix in the cilantro, and serve.

Video

Notes

Serrano chilies: These are the best chilies to use for this recipe. However, if you have trouble sourcing them, use jalapenos instead.
The vinegar: This is an essential step and helps tenderize the meat. Soak the meat in this for a minimum of 30 minutes and a maximum of 2 hours.

Nutrition

Serving: 1servingCalories: 436kcalCarbohydrates: 5gProtein: 26gFat: 34gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 70mgSodium: 658mgPotassium: 644mgFiber: 1gSugar: 3gVitamin A: 871IUVitamin C: 15mgCalcium: 41mgIron: 3mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!

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Here, you'll find authentic Pakistani recipes inspired by my childhood—a curated space to explore nostalgic recipes for all aspiring home cooks. It's all here, from slow-cooked Mughal wonders to regional delicacies and street food favorites. I aim to make all the recipes approachable for beginner, intermediate, and advanced cooks alike.

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