Namkeen Gosht
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
4
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Calories
951 kcal
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Course
Main Course, Dinner
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Cuisine
Pakistani
Namkeen Gosht
Description
Namkeen Gosht is a lamb curry that depends on browning the meat to develop depth and flavor before slow cooking it. The process starts by cooking garlic and ginger pastes in hot oil, then searing the lamb for a hearty base. Adding water and covering the pan facilitates tenderizing the lamb while softening the flavors over 40-45 minutes. Halved tomatoes are added later, peeled after softening to smooth the sauce and contribute natural acidity. Green chilies, salt, and black pepper are stirred in to finish, with cooking continuing until the oil separates, signaling readiness.
The resulting dish offers tender lamb coated in a blend of spices and tangy tomatoes, with a savory oil layer on the surface. The cooking style yields a curry that is moderately spicy and comforting, showcasing the lamb’s richness balanced by the freshness of green chilies and tomato. It is traditionally served with naan bread, which helps scoop the curry and complements its dense texture.
For best results, browning the lamb well before simmering maximizes flavor. Removing tomato skins after cooking avoids grittiness and improves mouthfeel. Stirring periodically prevents sticking or burning. The curry can be enjoyed immediately to preserve the texture and warmth of the dish.
Ingredients
- 100 ml neutral cooking oil generic cooking oil
- 1 kg lamb
- 6 tomato
- 1 tbsp garlic paste
- 1 tsp ginger paste
- 4 green chili
- 1 tsp salt
- 1 tsp black pepper
- 500 ml water
Instructions
- In a large pan add the oil and heat up on medium heat until hot.
- Once the oil is hot, add the ginger and garlic paste and sauté for 1-2 minutes.
- Add the lamb/mutton and then cook for 10 minutes on high heat until the mutton changes colour (See Note 1).
- Add the water then cover with a lid and cook on medium heat for 40-45 minutes until the mutton is 80% cooked and the majority of the water has dried up.
- Halve the tomatoes and add face down into the pan then cover with a lid and cook for 5 minutes (See Note 2).
- Use tongs to remove the skin of the tomatoes.
- Once you have removed the skin, gently mash the tomatoes.
- Add the green chillies, salt, and black pepper then cook for 15 minutes.
- When the oil has separated then your curry is ready.
- Serve immediately with a side of homemade naan bread and enjoy!
Notes
- Browning the lamb thoroughly enhances the dish's flavor.
- Stir the curry every 5-10 minutes during cooking to prevent sticking.
- Remove tomato stalks before peeling to facilitate easier skin removal, improving the curry’s texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 951 kcal
% Daily Value*
| Calories | 951kcal | 48% |
| Carbohydrates | 8g | 3% |
| Protein | 43g | 86% |
| Fat | 82g | 126% |
| Saturated Fat | 27g | 135% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 183mg | 61% |
| Sodium | 891mg | 37% |
| Potassium | 795mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 772IU | 15% |
| Vitamin C | 19mg | 21% |
| Vitamin D | 0.3µg | 2% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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