Pakistani · beginner
Balochi Salted Lamb Skillet With Green Chili And Black Pepper
Inspired by the minimalist Namkeen Gosht of Balochistan, tender cubes of lamb shoulder are braised with garlic and green chilies, then seared in their own juices and finished with coarse black pepper.
- PREP TIME
- 15 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat ghee in a heavy deep skillet or karahi over medium heat until melted and shimmering.
- 02
Add garlic paste and cubed lamb shoulder, sauteing for 6 to 8 minutes until the meat turns opaque and releases juices.
- 03
Stir in coarse sea salt and halved green chilies, then pour in 1 cup of water and bring to a gentle simmer.
- 04
Cover skillet tightly, turn heat down to medium-low, and braise for 30 minutes until lamb is fork-tender.
- 05
Uncover, turn heat to high, and sear lamb in its rendered fat for 5 minutes, stirring until edges crisp and brown.
- 06
Remove from heat, toss with cracked black pepper, julienned ginger, and lemon juice before serving warm with flatbread.
A LITTLE KITCHEN KNOW-HOW
Bhunao
Frying simmered meat in concentrated fat and spices at high heat to crisp the exterior and intensify aromatics.
Notes from the kitchen
- Use bone-in lamb cuts if available to enrich the broth during the braising step.
- Adjust green chili seed content to dial in your preferred heat without altering the rich flavor.
- Original home-cooking adaptation inspired by Pakistani; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
