Namkeen Lamb Rosh, a traditional Pashtun delicacy known for its simple ingredients and rich meaty flavor. Here’s an authentic Namkeen Lamb Rosh Recipe for you:
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🍲 Namkeen Lamb Rosh Recipe (Salted Lamb Curry)
🥩 Ingredients:
Lamb with bone – 1.5 kg (preferably ribs, shoulder, and shank pieces)
Garlic – 1 whole bulb (unpeeled, cut from top)
Ginger – 1 large piece (whole or slightly crushed)
Salt – to taste (traditionally on the saltier side)
Black pepper (whole) – 1 tsp
Water – 1.5 liters (or as needed to cover meat)
Lamb fat or tail fat (optional, for richer flavor) – 2-3 tbsp
Green chilies – 2-3 (optional, for mild heat)
Potatoes (optional) – 1-2 large (peeled and halved)
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🍳 Instructions:
1. Prepare Meat:
Wash lamb thoroughly. Keep the bone marrow pieces whole.
2. Cooking:
In a large pot or pressure cooker, add the meat, garlic bulb, ginger, black pepper, salt, and water.
Bring to a boil, then lower the heat and let it simmer.
3. Add Fat:
Add lamb fat or tail fat if using. This enhances the traditional flavor and aroma.
4. Simmering:
Cover and cook on low heat for 2–3 hours (or pressure cook for 40–50 minutes).
Add potatoes halfway through if desired.
5. Final Touch:
Once the meat is tender and the broth is rich, slightly mash the garlic bulb to release its flavor.
Optionally, add slit green chilies for aroma, and simmer another 5 minutes.
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🍽️ Serving Suggestion:
Serve hot in the same pot or a deep dish.
Best paired with Afghani naan, roti, or plain rice.
Accompany with a fresh salad, lemon, and yogurt raita.
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🔍 Nutrition (per serving – approx.):
Calories: 450–600
Protein: 35–45g
Fat: 30–40g
Carbs: 10–20g (from potato if used)
Sodium: depends on added salt
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