Pakistani Gosht Recipe For Your Special Occasions

Calling out all the meat lovers! If you are in for a serious treat and want to try the amazing South Asian meaty recipes, you have come to the right place. This recipe involves several ingredients with loads of heat and spice. Let's look at our delicious Pakistani namkeen gosht recipe below. This recipe is pretty mild in terms of flavor. This incredible dish has a combination of salt, black pepper, and ginger. Namkeen gosht is famous for its tender meat that easily falls off the bone if you pull gently. The result is a juicy, flavorful dish that is packed with natural, delicious juices of the meat. Having been linked to the light aromatic flavors found within the Middle East, it is no wonder that goat meat/mutton has always been the preferred. It has been a favored meat of Central and South Asia, the Middle East, and the Mediterranean. Most sources indicate it was due to the availability of the meat at that time. It resulted in quick hunting and easy dinner for a couple of people at once. Or mainly because it is incredibly juicy, flavorful, and tender to the bone.

The Origination of Pakistani Gosht Recipe

The classic Namkeen gosht has mild, earthy flavors, which is unlike any other recipe that exists in most South Asian cuisines. This dish stems from Khyber Pakhtunkhwa, and its surrounding regions. These include Afghanistan, Central Asia, and the tribal belt. Namkeen gosht has several variations in other intricate dishes similar to this one. Most mountain people tend to enjoy this kind of meat. It is a way of staying warm and robust through the harsh weather and tough, rigorous terrain involved in these mountain areas. The warrior nature instilled within the Pukhtuns, Mughal ancestors (Mongols), and others in similar mountainous regions primarily encouraged the consumption of undomesticated animals.

Pakistani Bhuna Gosht Recipe

Serves: 6 | Prep Time: 15 min | Cook Time: 1 hr 30 min

Ingredients

• 2 lb Boxed Halal beef or goat stew pieces
• 1/2 cup oil
• 3 onions, sliced
• 1 tbsp ginger paste, 1 tbsp garlic paste
• 3 tomatoes, chopped
• 1/2 cup yogurt
• 1 1/2 tsp chili powder, 1 tsp coriander, 1/2 tsp turmeric, 1 tsp cumin, 1 tsp garam masala
• Whole spices: 2 bay leaves, 4 cloves, 4 cardamom, 1 cinnamon stick
• Salt, green chilies, ginger strips and cilantro

Instructions

1. Fry the whole spices and onions in the oil until golden brown.
2. Add the meat, ginger and garlic and sear 10 minutes.
3. Add the tomatoes, powdered spices and salt and cook until the tomatoes melt.
4. Add the yogurt and 1 cup water. Cover and simmer 1 hour 15 minutes until tender.
5. Uncover and bhuno (stir-fry) on high 8 to 10 minutes until the masala clings and the oil separates.
6. Add garam masala, green chilies, ginger and cilantro. Serve with naan.