Namkeen Gosht is one of those recipes that prove less is more. This traditional beef dish from the Khyber Pakhtunkhwa region (often popular in Peshawar and surrounding areas) focuses on natural flavors, minimal spices, and tender, slow-cooked meat.

It’s a comforting dish perfect for family gatherings, Eid, or a weekend treat — rich in aroma and flavor without overpowering heat or spice. Let’s dive into how you can simple yet deeply satisfying Namkeen Gosht recipe

Why You’ll Love Namkeen Gosht

• Uses few, everyday spices — easy on the pantry but big on flavor.
  
• Slow-cooked to create tender, melt-in-the-mouth beef.
  
• Naturally gluten-free and keto-friendly.
  
• Perfectly paired with naan, steamed rice, or roti.
  
• Authentic Pakistani taste — just like the rustic style served in roadside dhabas or traditional homes.
  

Namkeen Gosht Recipe

Servings: 4–6 people
Prep Time: 10 minutes
Cook Time: 30–40 minutes

Ingredients:

• 2 kg beef, cut into small pieces
  
• 2 ladles oil (approximately ¼ cup)
  
• 8–10 cloves garlic, minced
  
• 2 tbsp ginger, chopped
  
• 1 medium onion, chopped (can use for garnish or to sauté at the end)
  
• 1 tsp salt (adjust to taste)
  
• 1 tsp white pepper
  
• ¼ tsp garam masala
  
• 2 glasses water (about 1 liter)
  
• 1 tbsp fresh coriander, chopped
  
• 3–4 green chilies, chopped
  

Step-by-Step Instructions

1. Sauté the Beef and Aromatics

In a large pressure cooker, heat oil over medium flame.
Add the beef pieces, minced garlic, chopped ginger, and salt.
Sauté for about 5 minutes until the beef changes color and starts to release its juices.
This step builds the foundational flavor of the dish.

2. Pressure Cook the Beef

Add 2 glasses (about 1 liter) of water to the cooker.
Close the lid and cook on medium flame until the pressure builds up (about 8–10 minutes).
Once it starts whistling, reduce to medium-low heat and cook for 20–25 minutes.

3. Check for Tenderness

Turn off the flame and let the pressure release naturally before opening the lid.
Check if the beef is tender.
If the meat is still slightly tough, cover and cook for an additional 5–10 minutes without pressure, adding a splash of water if needed.

4. Add Final Spices

When the meat is perfectly tender, sprinkle in the white pepper and garam masala.
Stir and cook uncovered for 2–3 minutes so the spices infuse and the gravy thickens slightly.
Add chopped fresh coriander and green chilies. Mix gently to combine.

5. Serve Hot

Transfer the Namkeen Gosht to a serving dish.
Garnish with the reserved chopped onion if desired for extra crunch and freshness.
Enjoy hot with naan, steamed rice, or fresh tandoori roti.

Tips for the Best Namkeen Gosht

• Don’t overdo spices: The essence of this dish lies in its simplicity.
  
• For deeper flavor, use bone-in beef cuts — the bones add richness to the broth.
  
• Adjust salt and heat to your preference — some add extra green chilies for more kick.
  
• If you like a richer finish, drizzle a spoon of ghee just before serving.
  

What to Serve With Namkeen Gosht

• Warm naan or roti for scooping up the tender meat.
  
• Steamed basmati rice with a side of cucumber raita.
  
• Traditional accompaniments like fresh salad, pickled onions, or chutney.
  

Final Thoughts

Namkeen Gosht by Foodbook is a timeless dish that highlights the beauty of simplicity. With just a handful of ingredients — tender meat, fresh garlic and ginger, and a few carefully chosen spices — this recipe brings out the deep, rich flavors of traditional Pakistani cooking. Slow-cooked to perfection, it’s a true celebration of the natural taste of quality meat, without the need for heavy gravies or overwhelming seasoning.

This dish is a reminder that comfort food doesn’t have to be complicated — sometimes, it’s the humble, slow-cooked recipes that leave the most lasting impressions.

If you loved this, check out our other rustic recipes like Mughlai Beef Korma or Karahi Gosht to bring authentic Pakistani flavors to your table.