One-Pot Wonders

Namkeem Gosht - Peshawari Mutton Curry

June 19, 2021
1 Ratings
Photo by Rinku Bhattacharya /Spice Chronicles
  • Prep time 10 minutes
  • Cook time 2 hours
  • Serves 4
Author Notes

This immensely flavorful dish hails form Peshawar, in Afghanisthan. It is so close to Pakistan that this dish is found in various Pakistani homes. As with all homey dishes the cooking varies ever so slightly from house to house. To get the best results use goat meat and cook this low and slow until tender. The dish can be done in the instant pot as well. There is a little compromise in flavor but works when you do not have the 2 hours on hand. —Rinku Bhattacharya /Spice Chronicles

What You'll Need
  • 3 tablespoons oil
  • 11/2 pound goat meat on the bone
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 teaspoon coarsely ground black pepper
  • 1 teaspoon freshly ground black pepper
  • 2 tomatoes, quartered
  • 1 tablespoon chopped cilantro to garnish
  1. Heat the oil and add in the goat meat and the ginger and garlic. Cook for 5 to 7 minutes until well seared.
  2. Add in the black pepper and the salt and mix well
  3. Add in the tomatoes and cook for 1 or 2 minutes until the tomatoes start releasing their juices.
  4. Add in 1/2 cup water and cover and cook for 1 and 1/2 to 2 hours. You can check occasionally. The meat cooks in its own juices and eventually turns fork tender.
  5. Serve garnished with the cilantro

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