Thursday, 27 February 2014

Roasted Mutton/ Namak Gosht

A very famous dish from north western province of Pakistan. Its a staple dish in many homes for the Eid. Traditionally made with sheep in its own fat. You can use goat or lamb according to your preference and availability.


Mutton                                         3 lbs (leg, shoulder or chops)
Garlic cloves                                 8 crushed
Salt                                              1.5 tsp
Black pepper                               3/4 tsp
Garam masala                              1 tsp


Puree garlic with a few spoons of water and add salt, pepper and garam masala to it.
Mix and marinate the meat for couple of hours.
Preheat the oven at 350 for 10 mins.
Put in a baking dish in a single layer and tightly wrap with aluminium foil so that the steam doesnot escape during cooking.
Put in the oven and cook for 45 mins. Check after 45 mins, if meat has tenderize or not.
If there is any liquid after the meat is cooked, uncover and keep baking until the meat is dry and have started browning on the edges. Sprinkle some more garam amasala and lemon juice on top before serving.
It can be serve with rice or naan, whatever you prefer.

Cooking time for meat varies with different types of meat and the age of the animal. In old animal you may need to add a bit of water to soften the meat up and you will need longer cooking time as well.
Preferably keep the fat on the meat as it keeps the meat moist during cooking and gives a nice nutty flavor to the end results.

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