Editorial sample recipePakistanibeginnerGluten-FreeHalal

Balochi Salted Lamb Skillet With Green Chili And Black Pepper

Name: Balochi Salted Lamb Skillet With Green Chili And Black Pepper
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1.5 lb lamb shoulder cut into 1-inch cubes; 2 tbsp ghee; 1 tbsp garlic paste; 1 tbsp fresh ginger julienned; 4 piece green serrano chilies halved lengthwise; 1.25 tsp coarse sea salt; 1 tsp cracked black pepper; 1 tbsp fresh lemon juice

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: 15 min
Cook: 45 min
Total: 60 min

AI-generated illustration of Balochi Salted Lamb Skillet With Green Chili And Black Pepper

AI illustration

Technique to learn

Bhunao

Frying simmered meat in concentrated fat and spices at high heat to crisp the exterior and intensify aromatics.

Instructions

Step 1: Heat ghee in a heavy deep skillet or karahi over medium heat until melted and shimmering.
Step 2: Add garlic paste and cubed lamb shoulder, sauteing for 6 to 8 minutes until the meat turns opaque and releases juices.
Stir in coarse sea salt and halved green chilies, then pour in 1 cup of water and bring to a gentle simmer.

Step 4: Cover skillet tightly, turn heat down to medium-low, and braise for 30 minutes until lamb is fork-tender.

Step 5: Uncover, turn heat to high, and sear lamb in its rendered fat for 5 minutes, stirring until edges crisp and brown.

Step 6: Remove from heat, toss with cracked black pepper, julienned ginger, and lemon juice before serving warm with flatbread.

Cooking tips

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.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in