Authentic Beef Rosh Recipe || Afghani Beef Rosh || How to Make Beef Rosh with step by step photos and Video
Rosh or Namkeen gosht is a traditional nonveg recipe that's one of the Peshawar and Balochistan cuisines and traditionally this recipe is prepared with lamb, salt fat, and potato in a clay pot on slow flame but here I made this Rosh with a beef bong,nali (marrow) bone a little ghee (add desi ghee if possible) whole gram masala, onion, lemon juice ginger garlic water, potato, and green chilies method of this recipe is to cook on slow flame until it is tender.
Beef: traditionally Rosh is prepared with lamb but can be used mutton and beef as a choice except for chicken and fish
Bones: I used big-size nali (marrow) bones, bones always make juicy and tasteful 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 meat. if you are okay with this then can be skipped ginger garlic water
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 aren’t added in authentic Rosh recipes its up to you that use them in the recipe or skip
Onion: I added ½ pcs of medium-sized onion so that some remained thickness 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 potato which is the best for the recipe.don’t use seasonal potato (naya aloo) as it is soft and quickly cooks it 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. that helps to quickly digest food without making gas in the belly and prevents indigestion
Ghee/Fat: An authentic Rosh recipe is used 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 bottom base Patella on slow heat for a long time. but I personally like cooking in clay pots to bring earthly taste to recipes. I didn’t cook in my recipe since I haven’t enough large-size clay pots so I decided to cook in a pressure cooker you choose a pot of your choice but one thing keeps in mind the base should be heavy with Patella.
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How to make Beef Rosh:
wash all the meat under the water, peel and cut the potatoes into big cube size
in a pressure cooker add ghee and heat it add meat and start roasting it with ghee until its dry own water from this method meat odor gets went away
Keep stirring by adding cinnamon, black cardamom, black peppercorns, cloves, green cardamoms, onion, and salt
And stir a little at this stage can adjust the salt and check the gravy consistency if seems very thin turn the flame high for a while. occasionally keep checking in between so that gravy couldn’t dry.
Rosh or Namkeen gosht is a traditional nonveg recipe that is one of the Peshawar and Balochistan cuisines ..
- 2 kg, beef bong
- Salt to taste
- 100g, ghee/fat
- 2,nali (marrow) bones
- 1/2 pcs, onion
- 1 cup, ginger garlic water
- 1 pod, black cardamom
- 1/2 inch, cinnamon stick
- 2 cloves
- 2 pods of green cardamoms
- 2 pcs, green chilies optional
- 300g, potato peeled
- 1 tbsp, lemon juice
How to Make Beef Rosh?
Preparation of Beef Rosh: wash the all meat under water, peel, and cut the potatoes into big cube size
Cooking Beef Rosh: in a pressure cooker add ghee and heat it add meat and start roasting it with ghee until its dry own water from this method meat odor gets went away keep stirring by adding cinnamon, black cardamom, black peppercorns, cloves, green cardamoms, onion, and salt
Continuously keep stirring by adding lemon juice, and ginger garlic water. stir a little then add hot water along with the bones. bring it to a boil and add green chilies and potato chunks. let it cook on a slow flame for 2 hours.
Once cooked take the potatoes out on another plate and stir a little at this stage can adjust the salt and check the gravy consistency if seems very thin turn the flame high for a while. occasionally keep checking in between so that gravy couldn’t dry. place the potatoes back into the pan now no need to simmer
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