Pakistani culture infuses a rich blend of aromatic and scrumptious tasty delights. Namkeen rosh is among the many famous dishes of Pakistan. It is famous for its uniquely minimal blend of spices that give a bursting flavour. Namkeen rosh is a treat for mutton and lamb meat lovers who indulge in the tenderness of the flavourful melt-in-mouth meat. Get to know about Namkeen Rosh origin, recipe, and which areas of Pakistan are famous for it in this article.
Origin of Namkeen Rosh
Namkeen rosh is a unique dish from Balochistan and Khyber Pakhtunkhwa. The origin of Namkeen Rosh or Namkeen Gosht stems from neighbouring country Afghanistan. Balochi tradition values rosh so much that their festivities are incomplete without it. Balochi and Pashtun nomads have adopted this slow-cooked meaty dish as part of their culture. It requires minimal spices and ingredients which makes it a special dish.
This slow-cooked dish is cooked in its own fat which adds to the aroma and flavour of the dish. It requires minimal spices and ingredients which makes it a special dish. Namkeen rosh is popular in various regions of Pakistan like Balochistan and various cities of KPK like Peshawar, Mardan, Kohat, Nowshera, etc. Along with these major regions, Punjabis and Sindhis also delight themselves in this palpably flavoured dish.
Recipe of Namkeen Rosh
Rosh is made of mutton or lamb meat with a slow-cooked method and minimal ingredients. Below are the ingredients and directions on how to cook Namkeen Gosht or Rosh.
Ingredients:
- Oil 2-3 tbs
- Mutton with fat 1 kg + ½ kg bones
- Adrak (ginger) paste 1 tbs
- Lehsan (garlic) paste 1 ½ tbs
- Pyaz (onion) large 1
- Dhania (coriander) crushed 1 tbs
- Kali mirch (black pepper) 1tbs / to taste
- Zeera (cumin seeds) roasted & crushed 1tbs
- Namak (salt) 1 tbs or to taste
Directions to Cook
- Heat oil in a pot on medium flame
- Add all your meat and bones to the pot.
- Stir fry the meat for 2 to 3 minutes until it changes its colour.
- Once the meat changes its colour, add ginger garlic paste, sliced onion, black pepper, cumin seeds, and salt to taste.
- Cook the meat for 2 to 3 minutes after adding all the ingredients.
- Add water, enough to cover all the ingredients.
- Cover the pot and lower the flame to medium-low heat.
- Let the meat simmer for 1 and a half hours.
- After the meat is tender, you can do the final preparations.
- If you prefer gravy, cook the dish until the gravy comes to your desired consistency.
- If you prefer bhunna Namkeen Gosht, cook the meat on medium-high flame until all the water dries down and the oil separates.
- Serve your dish in a bowl and garnish it with julienne cut ginger and fresh coriander.
Serving suggestion
Serve your tasty Rosh with freshly oven-baked roti or naan. Squeeze a lemon or half for added flavour and enjoy your favourite Balochi/Peshawari Namkeen Rosh.
Where to find the Best Namkeen Rosh in Pakistan?
The regions that are popular for Namkeen Gosht/Rosh in Pakistan are Peshawar, other cities of KPK and Balochistan. You can find the best Namkeen Rosh in the best Quetta, Balochi or Pakhtun restaurants in your area.
FAQs
What is Rosh dish?
Rosh is a famous traditional Balochi and Pakhtun dish that is made up of lamb/mutton, preferably. The meat is slow-cooked to perfection with simple spices.
What is the meaning of Namkeen Gosht?
Namkeen means salty in Urdu. Namkeen Gosht means salted meat. The dish named Namkeen gosht is also known as mutton/lamb rosh which is slow-cooked with minimal spices and salt to taste.
What to eat with namkeen gosht?
Namkeen gosht has a tender texture which breaks with fingers. You can eat it as itself or with roti or naan.
Where did the Rosh dish come from?
Mutton/ Lamb/ or Beef rosh originated from the southern and western regions of Pakistan and Afghanistan.
