Calling all mutton lovers! Rosh, also known as Namkeen Gosht, is a flavorful and traditional dish from the Khyber Pakhtunkhwa (KPK) and Baluchistan regions of Pakistan. It’s a delightful combination of tender meat, aromatic spices, and rich flavors. This recipe unlocks the hidden gem from the KPK and Balochistan region. Packed with flavor and surprisingly easy to make, it’s perfect for a satisfying meal.
Ingredients
What you need
- 500 grams Mutton, washed and patted dry
- 3-4 tablespoons Vegetable Oil
- 1 medium Onion, quartered
- 1 medium Tomato, quartered
- 1 tablespoon chopped Ginger
- 1 tablespoon chopped Garlic
- 2 Green Chilies, slit and deseeded (adjust for spice preference)
- Chopped fresh Coriander Leaves
- 1 1/2 teaspoons Black Pepper Powder
- Salt to taste (approximately 1 teaspoon)
Directions
Cooking Methods
Kadhai (Wok) Method:
- Heat Up the Aromatics: Heat oil in your Kadhai and add the ginger. Sauté for a few seconds, then add the garlic and cook until fragrant.
- Sear the Mutton: Add the mutton and cook for 3-4 minutes, stirring constantly, until browned.
- Spice it Up: Season with salt and 1 teaspoon black pepper powder. Stir well.
- Simmer and Soften: Add the quartered onion and tomato. Reduce heat, cover the Kadhai, and simmer for 30 minutes. Stir occasionally.
- Mash and Adjust: While stirring, remove any tomato skin and gently mash the softened pieces. After the onion and tomato have fully incorporated, adjust salt and black pepper if needed.
Pressure Cooker Method:
- Aromatic Base: Heat oil in your pressure cooker and sauté the ginger for a few seconds. Add the garlic and cook until fragrant.
- Brown the Mutton: Add the mutton and cook for 3-4 minutes, stirring constantly, until browned.
- Pressure Up!: Add salt, 1 teaspoon black pepper powder, and the slit green chilies. Mix well. Next, add the quartered onion and tomato. Close the pressure cooker lid and cook on high flame for 2 whistles.
- Release and Thicken: After the second whistle, lower the heat and cook for 2 more minutes. Turn off the flame and let the pressure release naturally for 5 minutes before opening the lid. Mash the softened tomatoes and cook uncovered for a few minutes to thicken the gravy if desired.
- Flavor Boost: Adjust salt and black pepper if needed. Finally, stir in the chopped coriander leaves, and your Namkeen Gosht with thicker gravy is ready!
Serving Suggestions:
Enjoy your Namkeen Gosht as a delicious snack, or appetizer, or pair it with Rumali Roti, Ulta Tawa Paratha, or any paratha of your choice. To add a touch of freshness, garnish with ginger julienne and extra coriander leaves.
This recipe delivers an explosion of flavors with minimal effort. Don’t be surprised by how quickly this savory dish disappears! So, grab your ingredients, unleash your inner chef, and enjoy a taste of Peshawar’s culinary secrets. Bon appétit!
Enjoy!
