Peshawari Namkeen Gosht
Mutton cooked with tomatoes and black pepper originating from Peshawar in Pakistan.
Ingredients
- 1 kg mutton with bones
- 1.5 tbsp garlic paste
- 1 tsp ginger paste
- 2-3 tsp black pepper
- 2-3 nos green chilies
- 4-5 large tomatoes
- 2 tbsp butter
- salt to taste
- coriander leaves for garnish optional
Instructions
- To make this recipe, use absolutely fresh and good quality mutton.
- In a kadai or frying pan, add butter and melt it.
- Add the ginger garlic paste and stir fry for two minutes.
- Then add the mutton pieces and stir fry over high heat to give it a little bit of colour.
- Sprinkle some salt. Then cut the tomatoes into quarters and add to the mutton. Don't mix here.
- Just cover and keep for five to ten minutes. Then remove the cover and take the tomatoes out with a spoon.
- Remove the skin and put the tomatoes back into the kadai.
- Give it a good stir now and cover and let the mutton cook on low heat.
- From here, ideally and traditionally, you need to slow cook the mutton in the juices of the tomatoes. However, since I am always in a hurry, I like to add black pepper and half a cup of water and then transfer the contents to a pressure cooker.
- Cook till the mutton has softened and then remove the lid. Add more black pepper, chopped green chilies and continue to boil. If you like a light stew, you can turn off the gas here and garnish with coriander leaves.
- However, it tastes best when the excess liquid evaporates and fat starts to float on top. Garnish with coriander leaves.
- This does not have too much gravy. Serve this with parathas.