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Mutton Rosh Quetta Recipe

Mutton Rosh Quetta Recipe Mutton Rosh Quetta Recipe Mutton Rosh Quetta Recipe Mutton Rosh Quetta Recipe Mutton Rosh Quetta Recipe
  • Serves: 10 People
  • Prep Time: 10 minutes
  • Cooking: 4 hours
  • Calories: 847
  • Difficulty: easy
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Rosh or Namkeen Gosht is a tradional recipe of Balochistan and Peshawar. It is made with lamb meat traditionaly but here we are going to make it with mutton. This mutton rosh recipe provides relief during winter season from cold. In our family we used to drink the gravy (shorba) of the rosh during winter. An amazing meat recipe that is loved by people all over the Pakistan. It falls in the category of namkeen gosht and tastes exceptionally well.

Ingredients

Directions

  1. Wash the meat and then rub salt over it. The reason behind rubbing the salt is that it will help the meat to release its water.
  2. Cut the fat of meat (charbi) in small pieces and place in the bottom of a big pan in which you are going to cook the rosh.
  3. Place the meat as a layer over the fat layer.
  4. Add tomato and onion in the meat, put dar chini, adrak and sabit kali mirch as well. We will remove adrak (ginger) after cooking so do not cut it in small pieces.
  5. Cover the pan and place some heavy weight over it so that steam should not go out. Let the meat cook in its own water and fat for 2 hours. Check it after 1 hour. The flame should be low. We need to cook the meat until it is completely tender. It can take about 2 to 2;30 hours.
  6. After the meat is completely cooked add green chilies (Sabut hari mirchain) and cover the pan again. Steam cook for another 10 minutes so that aroma of green chilies added in the rosh.
  7. Tasty Quetta rosh is ready to serve along with naan.
  8. _______________Note: You can add water as required if you want more gravy or if you feel that meat is getting dry before it is cooked completely.
  9. This is the original recipe of Quetta Rosh. I used about 5 kg meat in cooking but i provided recipe of less meat so don't get confused with the pics if you feel that quantity of meat is different then written recipe.
  10. The only difference between Peshawar and Balochi rosh is of Potato. If you add few potatoes in the meat it will become Peshawari Rosh recipe.
  11. Adjust the quantity of salt as per your requirement but do not add chilies in it as this recipe do not have chili flavor in it.

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I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.

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