Peshawari Namkeen Gosht
Peshawar is one of the oldest cities in the world. Peshawar’s recorded history dates back to at least 539 BCE. Cuisine from Peshawar does not use many spices as is the case with this dish. Peshawari Lamb Curry or Peshawari Namkeen Gosht Recipe is very easy to cook.
This Peshawari Namkeen Gosht Recipe (Peshawari Lamb Curry) is so simple, it just uses salt and black pepper. Despite the lack of spices, it is a very tasty dish.
Vegetarian
Step By Step
Adjusted Ingredients
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Peshawari Namkeen Gosht |
Step By Step
- Heat half a cup of cooking oil on high heat
- Add 500 grams of chopped lamb to the hot oil
- Stir fry till the meat changes color
- Once the meat changes color add one Tablespoon each of garlic and ginger paste
- Stir fry for approximately another three minutes
- Add eight corns of black pepper
- Stir fry for another minute or so
- Add a tablespoon of butter
- Stir well till the butter meltsÂ
- Add half a teaspoon of salt
- Stir fry a little and add one medium sliced onion
- Stir fry for another minute or two
- Add two coarsely chopped fresh green chilies
- Stir fry till the water dries
- Once the water dries and the oil separates Add one and a half cups of water Â
- Reduce the heat to low
- Stir to evenly spread the ingredients Â
- Cover and let cook for about 45 to 50Â minutes
- Stir once or twice in between Â
- After about 30 minutes add half a teaspoon of ground black pepper
- Stir to mix well
- Cover and let cook for another 20Â minutes
- Or till the meat is tender to your liking Â
- Check that the meat is tender to your Liking if not cover and cook some more
- Garnish with finely cut fresh coriander leaves
- Stir a little to mix well
- Enjoy with non-bread rotee, chappatee or rice
Peshawari Namkeen Gosht |
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Preparation Time : 60 Minutes |
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Cooking Time : 60 Minutes |
| Adjust For No. of Servings : | How much chilli would you like? | ||||
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Good For : 3 Servings
| Ingredient | Qty | Measure | Lamb - Chopped | 500.00 | Grams |
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| Salt | 0.50 | Medium |
| Ginger / Garlic Paste | 2.00 | Table Spoon |
| Cooking Oil Paste | 0.50 | Cup |
| Butter | 1.00 | Tablespoon |
| Fresh Green Chillies (optional) - Large Pieces | 2.00 | |
| Ground Black Pepper | 0.50 | Teaspoon |
| Black Pepper Corn | 8.00 | Corns |
| Onion – Sliced | 1.00 | Medium | Water | 1.50 | Cup |
| Fresh Coriander – Few Leaves | Few |
Things to Consider
- Follow the heat guide.
- Remember that our cooking is not an exact science so ingredients need not be exact measurements
- Please note that scaling a recipe is a simple mathematical calculation and some figures may not make sense. You will have to use your judgement to the nearest measurement
- Like any recipe feel free to experiment with the ingredients and quantities
- Please check all the ingredients for any allergens
- More information on common allergens is available here https://rubyskitchenrecipes.uk/allergens/
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