Entree: Pakistan – Balochistan – بلوچی نمکین گوشت ➤ Balochi Namkeen Gosht (Simple salted slow-cooked lamb or goat meat from Balochistan with minimal spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder or goat, cut into large chunks
- 1/4 cup (60 ml) ghee or clarified butter
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 1 tbsp (15 g) coarse salt, or to taste
- 1 tsp (5 g) coarsely ground black pepper
- 1 tsp (2 g) cumin seeds
- 4 cups (960 ml) water
- 2 bay leaves
- 2 green chilies, slit (optional)
- Fresh coriander leaves for garnish (optional)

Instructions

1. Heat ghee in a heavy-bottomed pot over medium-high heat. Add the lamb chunks and brown on all sides, working in batches if necessary, about 6–8 minutes per batch.
2. Remove browned meat and set aside. In the same pot add the sliced onion and sauté in remaining ghee until golden brown, about 8–10 minutes.
3. Return the meat to the pot. Add water, salt, black pepper, cumin seeds, bay leaves, and green chilies if using. Bring to a boil.
4. Reduce heat to low, cover, and simmer gently for 1.5–2 hours, or until the meat is very tender and nearly falling from the bone. Skim any excess fat if desired.
5. Increase heat and cook uncovered 10–15 minutes to reduce the cooking liquid slightly to a thin gravy or nearly dry consistency according to preference.
6. Adjust seasoning, remove bay leaves, garnish with fresh coriander if desired, and serve hot with naan, tandoori rotis, or steamed rice.