Rosh or Namkeen Gosht is a traditional recipe of Balochistan and Peshawar. It is made with lamb meat traditionally but here we are going to make it with mutton. Roosh is a mutton dish and one of the favorite cuisine of Pashtun /Pathan of the region. It is joint of lamb or goat served with lassi (yogurt drink) daal and french fries. In Khyber Pakhtunkhwa province of Pakistan rosh is called namkeen gosht and also in the adjoining regions like Afghanistan, the tribal belt and central Asia where dished similar to our namkeen gosht or mutton rosh are still enjoyed today.Namkeen gosht is the wrod derived from Urdu language which means salty meat. Although mutton rosh have so many different names in different areas but still it is the dish that enjoyed by every Pakistani in every area. Also although mutton rosh or lamb rosh is the trademark dish of two of our provinces yet each city, town and village has its own special way of putting it together.
The mutton or lamb rosh recipe provides relief during winter season from cold. The mutton rosh Quetta recipe is mild in spices and a good source of animal protein and fats. In our family we used to drink the gravy (shorba) of the rosh during winter. An amazing meat recipe that is loved by people all over the Pakistan. It falls in the category of namkeen gosht and tastes exceptionally well. Mutton rosh or mutton namkeen gosht can be a part of your Eid ul Adha menu and you can serve it as a main dish in your dinner.