Recipes with lamb on the bone

3 recipes that use lamb on the bone, with photos, step-by-step instructions and cook times. The quickest, Namkeen gosht, takes 120 minutes. It is most often cooked with coarsely ground black pepper, green chillies and onion.

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Namkeen gosht

Pashtun cooking has a proud streak of minimalism, and namkeen gosht (salted meat) shows it best: lamb on the bone cooked slowly in a karahi or heavy pot in its own fat with salt, then finished with tomatoes and green chillies, and nothing else bar a crack of black pepper. In Peshawar and the tribal districts it is made in big pots for jirga gatherings and Eid, and on cold Swat evenings it is what the family eats with thick naan and a plate of raw onion. The meat ends up meltingly tender, the gravy is a glossy reduction of fat and juices. Adding water too early is the misstep; the lamb should first release and fry in its own liquid. Chef's tip: choose fatty pieces like ribs and shoulder; lean leg alone will turn dry and stringy with this method.

120 min

Pakistani Meat

by KrazyBadal 0 views

Dumpukht

In Khyber Pakhtunkhwa, especially around Eid-ul-Adha when there is fresh lamb in every house, dumpukht is the slow, quiet dish: big pieces of lamb on the bone, a little tail fat, onions, salt and pepper, sealed in a heavy deg and left to steam in their own juices for hours. Nothing is browned, nothing is spiced loudly; the meat simply turns soft and sweet, with a clear, fatty broth at the bottom of the pot that is spooned over Peshawari naan or eaten with plain rice. It is the Pashtun idea of luxury: good meat, patience and fire. The trap is a loose lid, since escaping steam means the pot dries out and the meat stews dry; seal it with foil under the lid or a strip of dough. Chef's tip: lay a few whole potatoes in with the meat; they cook in the juices and are fought over at the table.

180 min

Pakistani Meat

by KrazyBadal 0 views

Rosh

Winter in Quetta is bitterly cold, and rosh is what keeps the city warm: lamb on the bone, fat and all, simmered in a huge pot with nothing more than salt, onions and tomatoes until the broth turns golden and the meat slips off the bone. In the restaurants of Jinnah Road and on Kandahari Bazaar it is served in steel bowls, the meat piled on one plate and the broth in another, with thick Afghan-style naan torn in and eaten with the hands. Its pleasure is purity: you taste lamb, salt and a little sweetness from the onion. The frequent error is a rolling boil, which turns the broth cloudy and the meat tough; it should barely tremble. Chef's tip: use plenty of fat and some rib and tail pieces, because the fat carries the flavour in a dish with no spices.

120 min

Pakistani Meat

by KrazyBadal 0 views

Namkeen gosht

Dumpukht

Rosh

Goes well with lamb on the bone