Turkish Namkeen Gosht Recipe -Turkey Special
Namkeen Gosht is a traditional mutton stew from Peshawar, Pakistan. This dish is characterized by its use of minimal spices, allowing the natural flavors of the meat to take center stage. Typically prepared during special occasions, it offers a hearty and comforting meal.
- Prep Time20 min
- Cook Time40 min
- Perform Time1 hr 40 min
- Total Time2 hr 40 min
Turkish Namkeen Gosht Ingredients:
- 1 lb (450g) lamb or beef, cut into bite-sized pieces
- 2 medium onions, finely chopped
- 3-4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2-3 green chilies, chopped (adjust to taste)
- 2-3 tomatoes, chopped
- 1/2 cup yogurt
- 2-3 tbsp vegetable oil or ghee
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- Salt to taste
- Fresh parsley or coriander, chopped (for garnish)
How to make Turkish Namkeen Gosht:
Heat Oil:In a large pot, heat the oil or ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Sauté Onions:Add the chopped onions and sauté until they turn golden brown. This can take about 8-10 minutes.
Add Garlic and Ginger:Stir in the minced garlic, ginger, and green chilies. Cook for another 2-3 minutes until fragrant.
Brown the Meat:Add the meat pieces to the pot and cook until browned on all sides.
Add Tomatoes and Spices:Stir in the chopped tomatoes, coriander powder, red chili powder, turmeric, and salt. Cook until the tomatoes soften and release their juices.
Incorporate Yogurt:Lower the heat and add the yogurt, mixing well to combine. Cook for about 5 minutes.
Simmer:Add enough water to cover the meat (about 1-2 cups) and bring to a boil. Reduce the heat, cover, and let it simmer for 1-1.5 hours, or until the meat is tender.
Serve:Once the meat is cooked through, garnish with chopped parsley or coriander. Serve hot with rice, flatbread, or naan.
Recipe Notes:
Slow Cooking: Cook the mutton on low heat to ensure tenderness and to allow the flavors to develop fully.
Bone-In Mutton: Using bone-in pieces adds richness and depth to the stew.
Serve with Naan: Pair the stew with freshly baked naan or steamed rice to soak up the flavorful broth.
Garnish: Garnish with fresh coriander leaves for added freshness and aroma.
Storage: Leftovers can be stored in the refrigerator for up to 2 days and reheated before serving.
