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Prep time
10 minutes
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Cook time
2 hours
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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
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Ingredients
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3 tablespoons
oil
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11/2 pound
goat meat on the bone
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1 tablespoon
minced garlic
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1 tablespoon
minced ginger
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1/2 teaspoon
coarsely ground black pepper
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1 teaspoon
freshly ground black pepper
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2
tomatoes, quartered
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1 tablespoon
chopped cilantro to garnish
Directions
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Heat the oil and add in the goat meat and the ginger and garlic. Cook for 5 to 7 minutes until well seared.
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Add in the black pepper and the salt and mix well
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Add in the tomatoes and cook for 1 or 2 minutes until the tomatoes start releasing their juices.
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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.
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Serve garnished with the cilantro
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