Namak Gosht

Namak gosht is entrely a Pakistani delicacy which is not so famous but people who know about it, love it,…. it is cooked with green chilli paste and black pepper without tomatoes and red chilli powder, try it, love it and comment it …

Ayesha's Kitchen


  • 3 tbspns green papaya paste
  • 1 kg goat meat
  • 2 large onions
  • 1 tbspn garam masala
  • 1 tspn coriander powder
  • 4 green chillies (crushed)
  • 4 green chillies julienne
  • Some chopped cilantro leaves
  • 1 tspn mint paste
  • 1 cup oil
  • 1tspn nigella seed powder
  • 1 tbspn cracked black pepper
  • Some whole garam masala (1 cardamom, a pinch of fenugreek seeds, 2 cloves, a big piece of cinnamon stick, few cumin seeds)’
  • 1tspn ginger paste
  • Some ginger julienne (for garnish)
  • Some salt
  • 2 cups yogurt
  • 1 tspn turmeric



-Marinate the meat with papaya paste if you are going to cook the meat directly in masala.

-Heat oil in a pan and fry onions, ginger paste and whole garam masala in it for 5 minutes. Now add marinated goat meat and fry for 5 – 6 minutes until the meat starts changing its color. When the moisture evaporates, add yogurt and other spices and coo well.

-Cook it covered on low heat for 30 minutes or until its well-cooked and the oil comes up to the masala surface.

-Add green chilllies, coriander and ginger and serve hot with naan.


-In a deep pan add everything except, green chillies, ginger and cilantro and boil in 3 cups of water until the meat is well-cooked and masala is formed. Now add yogurt and roast the meat. Cook on low heat until it is done.

-Now stir and simmer.

-Add garnishing material and serve hot. (The taste is just the same)


-In a pressure cooker heat oil and fry onions, whole garam masala and ginger paste for 5 – 10 minutes or until the onions are lightly brown. Add meat and stir fry. When the moisture evaporates, add yogurt and other spices and give it pressure for 30 minutes on low medium heat.

-Now very carefully open the lid and stir and simmer. Add some water if needed.

-Now add garnishing material and serve hot with nan or tandoori roti.


12 Comments (+add yours?)

  1. Ayaz Ahmad [MVP - MSCRM]
    Nov 15, 2010 @ 12:04:54

    fantastic and very delicious.


  2. ayeshahaq
    Nov 15, 2010 @ 12:05:45



  3. Queens coin
    Apr 11, 2012 @ 07:47:54

    Really like the layout on this website. cute!


  4. maria
    Jun 07, 2012 @ 08:57:50

    super yummmy nda plz plz plz add more recipees plz upload sooon


  5. maria
    Jun 07, 2012 @ 08:59:52

    esp vegetables without meat or with meat nd all kind of lentil and chinese too


  6. prem
    Oct 24, 2014 @ 09:58:47

    This is not namak ghosht at all this is totally something else.


    • Ayesha Haq
      Nov 20, 2014 @ 13:46:49

      There are two recipes of Namak Gosht:-
      1. curry style (which is here)
      2. roasted (which is marinated and roasted)

      The recipe over here is curry recipe which is from Central Pakistan (Lahore and other areas). When it comes to cooking, its versatile with a lot of variations. Maybe the one you ate is some other variation so please try not to accuse anyone for “Misleading people and wasting their time”.
      Hope u got it Mr. Prem.


  7. prem
    Oct 24, 2014 @ 09:59:58

    How come this Namak Ghost is RED in color… Please post correctly for you are misleading people and wasting their time.


    • Ayesha Haq
      Nov 20, 2014 @ 13:48:29

      Culinary art is versatile like other arts. Please don’t accuse anyone for “misleading people and wasting their time”.
      An end user sitting in front of computer can say anything, if you are not in this field dont think of yourself as an expert πŸ™‚


  8. prena
    Jan 23, 2015 @ 16:53:17

    but he is right i opened this recipe with hope to see dish not red the one is yours. also your dishes are not tempting at all


    • Ayesha Haq
      Feb 05, 2015 @ 18:06:00

      Thanks for the criticism….I appreciate that. If you don’t like it or your taste buds are not used to this taste feel free to explore somewhere else. You are not bound or contracted to stay here.
      Thanks πŸ™‚


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