Name: Peshawari namkeen gosht (Salted meat curry)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4–6
Cuisine: Pakistani
Ingredients: 1 kg/2¼ lb fatty mutton pieces on the bone, all fat removed to use as cooking fat, or use 3 tbsp vegetable oil; 1 cm/½-inch piece ginger, peeled and cut into julienne; 2 tomatoes, finely chopped; 2 tsp ground Himalayan pink salt; ½ tsp crushed garlic; ½ tsp ground black pepper; 1 green chilli, chopped; 1 lime, cut into half

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
50 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

A dish from Peshawar in north Pakistan, namkeen gosht has a clean, fresh flavour that’s down to Peshawaris preferring very little spice and chilli in their robust meat dishes. The flavour comes from the meat fat (consumed for its warming properties in cold, harsh winters). The authentic method of cooking would be on a coal fire in a ‘handi’ (clay pot) or ‘pateli’ (a stainless steel cooking pot), which adds a smoky flavour. This is quite a dry stir-fry, rather than a curry-based dish.