In kitchens used to hot, spicy food, a question sometimes arises: can meat really be tasty without spices? The answer lies in the philosophy of Peshawari cooking. Here flavour does not depend on a long list of spices; instead, good-quality meat, the right timing and a slow flame are the real heroes.

Peshawari gosht cooked without spices is therefore not hot but deep, not heavy but satisfying. The recipe is not just a cooking method but a way of honouring the meat's own flavour. Here is the secret of that quiet yet surprising taste.

First take a heavy-bottomed pot. Put all the ingredients in together, cover and cook, adding a little water if needed. Open the lid from time to time, stir, and cover again. When the meat is cooked and tender, take it off the heat. Your Peshawari gosht is ready. Serve it with roti, paratha, pulao or khichuri.

Source: Jagonews24. First published in Bengali on The Agro News.