Entree: Pakistan – Pashtun Cuisine – روش ➤ Rosh (Pashtun slow-simmered lamb stew seasoned simply with onions, tomatoes, spices, and ghee)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into large chunks
- 3 tbsp (45 ml) ghee or clarified butter
- 2 medium onions, thinly sliced, approx. 10 oz (300 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) turmeric
- 1 tsp (5 g) cracked black pepper
- 2 medium tomatoes, chopped, approx. 10 oz (300 g)
- 1–1 1/2 cups (240–360 ml) water or meat stock
- Salt to taste
- Fresh cilantro (coriander) leaves for garnish (no measurement)

Instructions

1. Heat ghee in a heavy-bottomed pot over medium-high heat, brown the lamb pieces well on all sides and remove; in the same pot sauté the sliced onions until golden, add garlic and ginger, then stir in ground coriander, cumin, turmeric and cracked black pepper until fragrant.
2. Return the lamb to the pot, add chopped tomatoes and 1 cup (240 ml) water or stock, bring to a simmer, cover and cook on low for 1–1 1/2 hours until the meat is tender (add up to 1/2 cup/120 ml more water if needed); finish with a spoon of ghee, adjust salt, garnish with cilantro and serve.