Namkeen Gosht Peshawari (نمکین گوشت پشاوری)

 

PESHAWAR NAMAK MANDI POPULAR NAMKEEN GOSHT RECIPE

(پشاور نمک منڈی کا مشہور نمکین گوشت)

A very popular mutton recipe of our beloved Peshawar city rather it can be said that this recipe is a face of Peshawar. A very simple but very much tasty recipe and liked by the people of all age groups.

Mutton: It is a rich source of high quality of Proteins, Vitamins, Minerals, Zinc, Vitamin B12 and many more. Its regular consumption is very useful for muscles growth, there maintenance and performance and also prevent from iron deficiency, turns fats into energy, reduce the risk of anemia etc. Fatty acids like Omega 3 is high in it while potassium and sodium are very low in it which ultimately useful in preventing from kidney disease and even strokes as well.

Let us have a look of its making/preparation or cooking in MHK’s own style. We are going to cook it in simple, easy and quick way to add an interesting main course meal dish:

Ingredients:

Mutton (چھوٹا گوشت): 1 Kg (mixed pieces, Washed thoroughly and rinsed)

Tomato (ٹماٹر): 6~7X (Medium size & pealed)

Vanaspati (Ghee)  (گھی): 1/2 Cup

Green Chili (ہری مرچ): 3~4 (roughly chopped)

Garlic (لہسن) + Ginger (ادرک) Paste: 3 Table Spoon (fine cut)

Salt (نمک): 1 Table Spoon

Green Cardamom (سبز الائچی) : 2X

Black Cardamom (موٹی الائچی) : 1X

Cinnamon (دار چینی) : 3~4 Pieces

Black Pepper (کالی مرچ) : 8~10X

Clove (لونگ) : 3~4X

Turmeric (ہلدی): 1/2 Tea Spoon

Red Chili (سرخ مرچ): 1 Table Spoon

Coriander (دھنیا) Powder: 1 Table Spoon

Black Seed (کلونجی) : 1/2 Tea Spoon

Spice Powder (گرم مصالحہ) : 1 Tea Spoon

Green Coriander (ہرا دھنیا) : 1/2 Cup

Green Chili (ہری مرچ) : 2 Whole & 2 Fine cut

 

Procedure:

Step-1: Place pot on stove at medium flame and pour ghee & Ginger+Garlic paste in it and fry a little....

Step-2: Now add mutton and salt one by one and fry at medium to high flame till its colour is changed...

Step-3: At this stage add sufficient amount of water in which mutton could be tendered easily and then fry further

 

Step-4: In parallel tomatoes are pealed through slight heat on flame for further use in mutton

Step-5: After steam cook of 30~35 minutes water is dried up add tomatoes, green chilies, stir a while and again steam cook till tomatoes become soft....

Step-6: After cooking of 5 to 10 minutes mutton is ready and gravy is also in very much useful condition but fry a little to get the water dried a little......

 

Tips:

1. Use of Ginger and Garlic paste overcomes the smell of mutton.

For video please click on the link below:-