Having an army officer for a husband meant I got to visit all regions of the country and in his last tenure we spent quite some time in Balochistan. During my time there I learnt that the Balochis love to eat what they call “ Rosh” and also “namkeen gosht” Essentially a Persian recipe picked up the Balochi nomads. It is a must on every Balochi occasion specially farewells. One of my husband’s Balochi friends often had this as a part of their dinner nights and I decided to ask his wife for the recipe. The most special part about Balochi Rosh is that most of the meat gets cooked in its own fat and that’s what gives this recipe its unique flavor.
- Lamb meat- 1 Kg (cut in big pieces, leg meat is preferred)
- onions- 3 (finely chopped)
- Salt to taste
- Black pepper -1 tbsp
- Garlic and ginger paste – 4 tbsps
- Ghee- 3tbsp (heaped)
- Water for boiling
- turmeric powder-1tbsp
- Garam Masala Powder- 2 Tbps
- Green Chillies – 5-6 pieces
- Butter- ½ cup
- coriander- half a bunch
- mint- half a bunch
- Fresh cream – 3Tbsp
- Wheat flour- kneaded (for sealing the pot)
- Water- for boiling
- Marinate the meat with all the spices and ghee overnight.
- Boil the meat in water in a large pot
- Take some of the kneaded wheat flour and seal the pot’s lid with it.
- Leave a small hole in the seal, so that the steam can get out.
- You can remove the seal and check the meat for tenderness after 30 minutes.
- When the meat is boiled and tender. cut the flame
- Blend coriander, mint and green chillies in a blender. Mix this in cream
- Now put butter in a seperate pot, add the onions to it and fry them. Take them out when brown
- Blend the onions in 5tbps of water.
- Add the onion mixture to a pot with the meat and fry for 5 minutes. now add the cream mixture and cook till dry.
- The Balochi Rosh is served best with tandoor ki roti and naan .