Peshawari Rosh / Namkeen GoshtAuthentic Recipe

Ingredients−4servings+

• Mutton1 kg
• Salt1 tbsp
• Fat/charbia generous amount
• Large bone1 piece
• Gingersmall pieces
• Tomato2 large (halved) or small (whole)
• Onion1 whole
• Garlic1 whole head
• Green chiliseveral, whole
• Black pepper15-16 whole peppercorns
• Doughfor sealing

Directions▶ Start cooking

1. Take 1 kg of mutton and add 1 tablespoon of salt.
2. Mix the salt well into the mutton pieces, ensuring it's evenly distributed.
3. Let the salted mutton rest for 30 minutes.⏱ 30m
4. Take a clay pot (handi) and place a layer of fat/charbi at the bottom.
5. Add a large bone on top of the fat layer.
6. Place the salted mutton pieces on top of the fat and bone layer.
7. Add more pieces of fat/charbi in between the mutton pieces.
8. Scatter small pieces of ginger over the mutton.
9. Place halved large tomatoes (or whole small tomatoes) among the mutton.
10. Add one whole onion to the pot.
11. Place one whole head of garlic in the pot.
12. Add several whole green chilies.
13. Sprinkle 15-16 whole black peppercorns over the ingredients.
14. Prepare a dough and apply it around the rim of the clay pot to create an airtight seal.
15. Cover the pot with its lid, pressing it firmly into the dough to seal completely.
16. Place the sealed pot on a stove over medium flame for the first 5 minutes.⏱ 5m
17. After 5 minutes, reduce the flame to very low.⏱ 5m
18. Cook on low flame for 2 to 2.5 hours (for mutton). If using beef, cook for 3 to 3.5 hours.⏱ 2h 30m
19. After 2 hours, carefully use a knife to break the dough seal around the lid, allowing steam to escape gradually.⏱ 2h
20. Remove the lid carefully.
21. Check the tenderness of the mutton; if it's still hard, reseal and cook for another 30 minutes.⏱ 30m
22. Add 2-3 more green chilies to the cooked rosh (optional).
23. Serve the Peshawari Rosh directly from the pot into a bowl.

Tips

• Apply salt to the mutton and let it rest for 30 minutes; this helps the mutton release its own water and become flavorful.
• Use a clay pot for traditional flavor, but a regular pot can also be used.
• Fat/charbi is essential for the authentic flavor of Rosh; without it, the dish won't have the same taste.
• Do not add any extra oil, ghee, or water to the pot; the mutton will cook in its own juices.
• Cook on a very low flame after the initial 5 minutes to ensure the meat becomes tender in its own moisture.
• Be careful when opening the sealed pot as hot steam will escape.

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