Namkeen gosht recipe is a delicious and rustic recipe from the Northern mountains of Pakistan for slow cooked lamb with salt and black peppercorns, so tender it is falling off the bones.

The lives and the food of the people in the Northern mountains of Pakistan is simple. They raise their own animals on organic fodder and use neither elaborate spices nor complicated techniques of cooking.

As the result, their food looks rustic, but comes from the heart. From old school farming to raising the animals with care and then fetching the wood for cooking from miles away, their food is a labour of love. Here is my version of the Namkeen Gosht recipe for you.

Note:

The quantity of salt may seem on the higher side in this recipe but salt is both meat tenderiser and tastemaker in this recipe. You can adjust according to your taste.

Ingredients:

2 lamb joints
2 tablespoons ginger-garlic paste
1+1/2 teaspoon salt or to taste
1 teaspoon whole black peppercorn
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 tablespoons olive/ghee
2 cups flour dough for sealing the pot

This Is What You Do:

Heat oil in a frying pan on medium high heat, add lamb joints and fry them for 5-6 minutes till the juices are properly sealed in the meat and out side is golden brown.

Grind pepper corns, coriander and cumin in a mortar.

In an earthenware pot add the joints and the rest of the ingredients. Add 3 cups water.

Knead firm dough with flour and water. Cover the pan and seal the tiny creek between the lid and the pot with dough completely so that no steam can escape.

Cook on very low heat for almost 2 hours. The meat should be falling off the bones by the time it’s done, serve hot with naan bread.

Serves 2