Step-by-Step Instructions

1. 1.Prepare the Fat

   Cut the lamb fat (dumbe ki chakki) into small, manageable pieces. You can also use goat fat or beef fat if lamb fat is unavailable.

2. 2.Layer the Pot

   Place the cut lamb fat pieces at the bottom of a large cooking pot. This will render down and provide the cooking oil for the meat.

3. 3.Add Mutton

   Arrange the mutton pieces on top of the lamb fat in the pot. Ensure the meat is not spread to the sides but piled in the center.

4. 4.Add Aromatics

   Add the sliced onions, whole garlic heads, and whole green chilies directly on top of the mutton.

5. 5.Season and Add Water

   Sprinkle 1 teaspoon of salt over the ingredients. Then, pour 1 liter (about 4.5 cups) of water into the pot, ensuring the meat is submerged.

6. 6.Cover and Cook on High Heat

   Cover the pot tightly with a lid. Place the pot on high heat for the first 10 minutes to bring the contents to a boil.

7. 7.Slow Cook

   After 10 minutes, reduce the heat to low-medium. Place a heavy weight (like a wooden board) on top of the lid to create a tight seal and trap the steam. Let it cook for 1.5 to 2 hours, or until the mutton is extremely tender and the water has mostly evaporated, leaving behind the rendered fat.

8. 8.Serve

   Once cooked, remove the pot from heat. Carefully uncover the pot. Serve the Peshawari Namkeen Gosht hot in a traditional steel bowl, pouring some of the flavorful broth over it.