Authentic Peshawari Rosh _ Namkeen Gosht Recipe __ Traditional KPK and Baluchistan

Here’s an **authentic Peshawari Rosh (Namkeen Gosht)** recipe! A dish that’s simple, flavorful, and rooted in the traditions of **Khyber Pakhtunkhwa (KPK)** and **Balochistan**. Let’s get cooking!

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🌟 **Peshawari Rosh (Namkeen Gosht)** 🌟

🥩 **Ingredients:**
- 1 kg mutton (with bone, preferably leg or ribs)
- 1 tbsp salt (or to taste)
- 1 tbsp black pepper (freshly crushed)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 medium onion (optional, for extra flavor)
- 1 tsp cumin seeds (optional)
- 2–3 whole green chilies (for aroma)
- 3–4 cups water (as needed for tender meat)
- 1/2 cup mutton fat (or 3–4 tbsp ghee/oil)

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🔥 **Traditional Cooking Method:**
1. **Initial Boil:**
- In a large pot or pressure cooker, add the mutton, garlic paste, ginger paste, and salt.
- Pour enough water to cover the meat.
- Bring to a boil, then reduce to a simmer and let it cook on low heat for 1.5–2 hours (or about 30 minutes in a pressure cooker).
- The goal is tender, fall-off-the-bone meat with a rich broth.

2. **Fat Tempering (Tadka):**
- In a separate pan, heat the mutton fat (or ghee/oil).
- If using onion, fry until golden (optional step).
- Add cumin seeds for aroma.
- Pour this hot fat into the pot with the mutton and mix gently.

3. **Seasoning:**
- Add freshly crushed black pepper and whole green chilies.
- Simmer uncovered for 10–15 minutes to let the flavors infuse and the broth thicken slightly.

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✨ **Finishing Touch:**
- The dish should have tender, juicy meat and a light, clear broth (yakhni).
- Garnish with a sprinkle of black pepper and serve hot!

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🍽️ **Serve with:**
- **Sheermaal** or **Taftan** bread
- Fresh naan or chapati
- Onion salad and lemon wedges

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🔥 **Pro Tip:** For a smoky touch, place a hot coal in a small bowl, set it inside the pot, and pour a drop of ghee over it. Cover for 5 minutes—this adds a beautiful **dumba-style** aroma!

Would you like a side recipe for a traditional Balochi chutney? Let me know! 🌿🍖✨