Recipe
Notes:
Beef: Traditionally, Rosh is prepared with lamb, but can
be made with mutton and beef as a choice, except for chicken and fish
Bones: I used big-sized nali (marrow) bones, bones always make
juicy and tasty to any non-veg dishes. Don’t skip using bones if you want to
eat the flavored dish.
Ginger Garlic Water: Usually, ginger garlic
isn’t added in this recipe, but here I used some ginger garlic water to remove
the unpleasant odor of the meat. If you are okay with this, then the ginger garlic water can be skipped.
Green Chili: I added some bullet green chilies to
bring some flavor; here, you can skip this if you are just crazy about authentic
taste
Whole Spices: I added some whole
spices to add some aroma. Originally, whole spices weren’t added in authentic
Rosh recipes. It's up to you to use them in the recipe or skip them.
Onion: I added ½ pcs of medium-sized onion so that
some thickness remains in the gravy of Rosh; otherwise, its gravy consistency
will remain thin
Potato: The potato is the main ingredient of the Rosh recipe.
Here I used red potatoes, which are the best for the recipe. Don’t use seasonal
potato (naya also) as it is soft and quickly cooks, causing a spoiled Rosh
taste after being mixed with the meat.
Salt: Salt is the only main ingredient added
to Rosh in the original recipe. Here, I used Lahori salt. I would also recommend
using pink salt or Lahori salt, except for refined or sumandari namak (sea salt), which is sharp in taste.
Lemon Juice: Lemon juice is also the main ingredient of
this recipe. This juice is added to Rosh to taste and for digestion. Since
lemon has an acidic property. This helps to quickly digest food without making
gas in the belly and prevents indigestion.
Ghee/Fat: An authentic Rosh recipe uses fat from
lamb, mutton, or beef, but here I add desi ghee instead of adding fat, as we
aren’t used to eating fat in our food. Even then, you want an authentic taste
that can use fat in the recipe. Additionally, I would recommend using desi ghee
(pure ghee)
Clay Pot: Originally, Rosh isn’t cooked in a clay pot; rather, it is cooked in a heavy-bottomed pot on slow heat for a long
time. But I personally like cooking in clay pots to bring an earthly taste to
recipes. I didn’t cook in my recipe since I do not have enough large-sized clay pots, so I decided to cook in a pressure cooker. You choose a pot of your choice, but
one thing to keep in mind is that the base should be heavy with Patella.