Mutton Rosh Recipe (Namkeen Gosht, Gul Shinwari Style)
Mutton rosh, also called namkeen gosht, is the simplest meat dish in Pashtun cooking: mutton, lamb fat, salt and a few vegetables, sealed in a pot and cooked slowly in its own juices. There is no turmeric, no red chilli and no garam masala. We filmed it at Gul Shinwari Restaurant, where the cook builds it in layers and explains the amounts for every 1 kg of mutton.
Serves: 4–5 people (1 kg mutton) | Prep: 15 min | Cook: 2 h 15 min–2 h 30 min on low
Difficulty: Easy, just slow | Best for: Bakra Eid, winter dinners, dawats
Taste: namkeen (salty-savoury), not spicy
Watch the Mutton Rosh Video
The full video plays inside the recipe card below. To jump straight to one step, open it on YouTube:
What Makes Mutton Rosh Different
Salt is the only seasoning. Rosh gets its flavour from the mutton, the lamb fat and the slow cooking. Green chillies, tomatoes and onions add a little freshness, but there are no ground spices at all.
Built in layers. Potatoes go at the bottom, then half the mutton with salt, then the rest of the mutton with more salt, then oil, green chillies, lamb fat, tomatoes and onions on top. Nothing is stirred.
No water. The pot is sealed with dough and weighted down, so the meat cooks in the juices it releases. That is why the gravy tastes so strongly of mutton.
Ingredient Notes
- Mutton: use bone-in pieces from the shoulder or leg, cut large. Bones add flavour to the juices.
- Lamb tail fat (chakki): this is what makes rosh rich. Ask your butcher for dumba chakki. If you cannot find it, use extra oil, but the taste will be lighter.
- Potatoes: keep them whole. They sit in the juices at the bottom and turn soft and salty.
- Dough: plain flour and water, kneaded stiff. It only seals the lid and is thrown away.
Mutton Rosh Ingredients for 1 kg and 2 kg
| Ingredient | 1 kg muttonserves 4–5 (video method) | 2 kg muttonserves 8–10 |
|---|---|---|
| Layers, in this order | ||
| Potatoes, whole, peeled | 3 | 6 |
| Mutton, bone-in, large pieces | 1 kg (in 2 halves) | 2 kg (in 2 halves) |
| Salt (see note) | 2 tbsp + 1–2 tbsp | 4 tbsp + 2–4 tbsp |
| Cooking oil | 1½ cups | 3 cups |
| Green chillies, medium | 3 | 6 |
| Lamb tail fat (chakki), cubed | 150 g | 300 g |
| Tomatoes, medium, whole | 2 | 4 |
| Onions, medium | 2 | 4 |
| To seal and cook | ||
| Dough (flour and water) | enough for a rope around the lid | enough for a rope around the lid |
| Cooking time on low flame | 2 h 15 min–2 h 30 min | 2 h 30 min or a little more |
Every amount comes from the video captions. Note on salt: the video uses 2 tbsp on the first layer of mutton and 1 to 2 tbsp on the second. Rosh is meant to be salty and savoury, but if you are making it for the first time, start with 2 tbsp in total per kg, because you cannot adjust it once the pot is sealed.
Step-by-Step: How Mutton Rosh Is Made
1. Potatoes at the bottom
Put the whole peeled potatoes in the bottom of a heavy pot.
2. Layer the mutton with salt
Spread half the mutton over the potatoes and sprinkle with salt. Add the rest of the mutton and sprinkle with more salt.
3. Add oil, green chillies and lamb fat
Pour the oil over the meat. Add the whole green chillies, then scatter the cubes of lamb fat on top.
4. Tomatoes and onions on top
Place the whole tomatoes and the onions on top. Do not stir.
5. Seal the pot
Roll the dough into a long rope and press it around the rim of the pot. Put the lid on and press it into the dough so the pot is airtight.
6. Cook slowly with a weight on the lid
Put something heavy on the lid and cook on the lowest flame for 2 hours 15 minutes to 2 hours 30 minutes. Break the seal, and the mutton should be falling off the bone.
The Complete Mutton Rosh Recipe
Mutton Rosh (Namkeen Gosht)
Ingredients
Method
- Put the potatoes in the bottom of a heavy pot.
- Add half the mutton and sprinkle with salt. Add the rest of the mutton and more salt.
- Pour over the oil. Add the green chillies and the lamb fat.
- Place the tomatoes and onions on top. Do not stir.
- Seal the lid with a rope of dough and put a heavy weight on top.
- Cook on the lowest flame for 2 hours 15 minutes to 2 hours 30 minutes.
- Break the seal and serve hot with naan.
Video
Notes
Mutton Rosh Problems and How to Fix Them
- The bottom burned: the flame was too high. Use the smallest burner or put a tawa under the pot.
- The meat is still tough: the seal leaked or the cooking time was short. Re-seal and cook for another 20 to 30 minutes.
- Too salty: serve with plain naan and a squeeze of lemon, and use less salt next time.
Serving and Storing Mutton Rosh
Serve straight from the pot with hot naan, sliced onion and green chillies. Leftovers keep for 2 days in the fridge; reheat covered on a low flame.
Mutton Rosh FAQs
What is the difference between rosh and namkeen gosht?
They are two names for the same style of dish: mutton cooked with salt and fat, without spices. Rosh is the name used in Balochistan and Afghanistan, and namkeen gosht is common in Peshawar and Karachi.
Does mutton rosh have any spices?
No ground spices. Only salt, plus green chillies, tomatoes and onions for freshness.
Do I need to add water?
No. The sealed pot keeps all the moisture, and the mutton cooks in its own juices.
How long does mutton rosh take to cook?
2 hours 15 minutes to 2 hours 30 minutes on a low flame for 1 kg, as in the video.
Can I make rosh in a pressure cooker?
Yes, for speed. Layer everything the same way and cook for about 35 to 40 minutes after the first whistle on low heat. The flavour is slightly less deep than the slow method.
More Mutton and Shinwari Recipes
- Sulemani Mutton Karahi: another Shinwari mutton classic.
- Kata Kat: goat heart and kidneys on a hot tawa for Bakra Eid.
- Beef Bihari Kabab: from Khyber Shinwari Restaurant.
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