My 8-year-old daughter exclaimed with delight, “Mom, this is delicious! Your cooking is amazing. She typically turns down lamb or goat meat, but I persuaded her to taste the new dish I prepared this time, and she eagerly finished it. Namkeen gosht, also known as mutton rosh, is a highly favored dish in Pakistan and neighboring regions. It evokes cherished memories of my childhood when my mother would prepare it every Eid ul Adha.
If you are wondering what Eid ul Adha is, it is a three-day Muslim celebration that commemorates Ibrahim’s willingness to sacrifice his son as an act of obedience to God. It is a time when families come together, share meals, exchange gifts, and donate to those in need. Distributing meat to friends, family, and neighbors symbolizes generosity and community spirit, emphasizing the importance of sharing blessings with others.
What goes in Namkeen Gosht
lamb/goat
I used lamb pieces with bones and a little bit of fat for this dish. What happens usually when my mom used to make it? She will put a lot of meat in a pot with water, salt, ginger garlic and let it cook over medium heat for a couple of hours. It doesn’t matter what part of the meat you are using but the key is in the slow cooking.
Salt
The only seasoning we need for this recipe is the salt that’s where the name Namkeen came from. Namkeen means salty and this recipe has only salt.
Ginger and garlic
I had ginger garlic paste on hand that I decided to use. You can also use whole garlic and freshly ground ginger.
Oil or Ghee
If you are making a larger quantity of meat with fat then there is no need to add any oil or ghee however I made a smaller quantity and added some oil toward the end.
Green chilies
Green chilies were only for garnish, meat is just namkeen (salty) it doesn’t have any green chilies or other spices in it.
How to serve namkeen gosht
You can serve namkeen gosht on its own, as it doesn’t require any other side dishes. This dish is usually made on Eid and is enjoyed by meat lovers for its simplicity and packed flavors. You can serve it with fresh roti or naan.
How to store namkeen gosht
I don’t remember there were any leftovers for Namkeen gosht any time my mom made it on Eid but if you do have any leftovers you can leave it in the refrigerator for a couple of days or use it to make pulao.
Namkeen gosht or Mutton Rosh
Ingredients
- 1.2 lbs lamb or goat meat (about 500 grams)
- 1/2 tsp salt
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 cups water or as needed
- 2 tbsp oil vegetable
- Few green chilies optional
Instructions
- Add meat, ginger garlic, salt, and water to a pan. Cook on high heat for 5 minutes then lower the heat and cook for about 45 minutes or until meat is tender.
- Now add oil and green chilies
- Over high heat dry all of the water and enjoy.