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Rosh

Name: Rosh
Prep time: 10 min
Cook time: 110 min
Total time: 120 min
Cuisine: Pakistani
Ingredients: 1.2 kg lamb on the bone (ribs, shoulder, neck), with fat; 2 l water; 2 onions; 3 tomatoes; 2 tsp salt; 1 tsp coarsely ground black pepper; 3 green chillies

روش (rosh): Quetta's lamb on the bone boiled with salt, onion and tomato into a simple, rich broth

Features:

One pot High protein Dairy free

Cuisine:

Pakistani

Winter in Quetta is bitterly cold, and rosh is what keeps the city warm: lamb on the bone, fat and all, simmered in a huge pot with nothing more than salt, onions and tomatoes until the broth turns golden and the meat slips off the bone. In the restaurants of Jinnah Road and on Kandahari Bazaar it is served in steel bowls, the meat piled on one plate and the broth in another, with thick Afghan-style naan torn in and eaten with the hands. Its pleasure is purity: you taste lamb, salt and a little sweetness from the onion. The frequent error is a rolling boil, which turns the broth cloudy and the meat tough; it should barely tremble. Chef's tip: use plenty of fat and some rib and tail pieces, because the fat carries the flavour in a dish with no spices.

Total time: 120 min
Difficulty: easy
Serves: 5

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Ingredients

Serves5

For the rosh

2 ⅝ lb lamb on the bone (ribs, shoulder, neck), with fatcut into large pieces
8 ¼ cups water
2 onionsquartered
3 tomatoeshalved
2 tsp salt
1 tsp coarsely ground black pepper (optional)

To serve

3 green chillies (optional)

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Method

0/5 done

Step 1: Put 2 ⅝ lb lamb on the bone (ribs, shoulder, neck), with fat and 8 ¼ cups water in a large pot and bring slowly to the boil over a medium heat, skimming off all the grey foam as it rises.
10 min
Step 2: Add 2 onions, 3 tomatoes and 2 tsp salt and turn the heat down so the broth barely trembles.
2 min
Step 3: Cover partly and simmer for 1 1/2 hours, topping up with a little hot water if needed, until the meat is very tender and coming away from the bone and the broth is golden.
95 min
Step 4: Fish out the tomato skins, taste the broth for salt and season with 1 tsp coarsely ground black pepper.
2 min
Step 5: Serve the meat on a platter and the broth in bowls, with naan to tear in and 3 green chillies on the side.

Nutrition per serving

Calories: 470 kcal
Protein: 38 g
Carbs: 7 g
Fat: 32 g
Fibre: 2 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does rosh take?: About 120 minutes in total: 10 minutes to prepare and 110 minutes to cook.
How many people does it serve?: 5 as written. Change the servings above the ingredients and every amount scales to match.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of onions?: 2 shallots per onion.
What can I use instead of tomatoes?: Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).

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