How to make Mutton Namkeen Rosh | Nmakeen Ghost Recipe | Village Food Tastes | By Zia ullah

Making Mutton Namkeen Rosh in Pathan style is straightforward, focusing on a few key ingredients to bring out the natural flavors of the meat. Here’s a traditional recipe:
Ingredients:
Mutton (goat or lamb) - 1 kg, preferably with bones
Green chilies - 6-8, whole or slit
Garlic cloves - 8-10, whole
Ginger - 2-inch piece, sliced
Salt - to taste
Black peppercorns - 1 teaspoon
Cumin seeds - 1 teaspoon
Bay leaves - 2-3
Coriander seeds - 1 teaspoon
Water - as needed
Oil or ghee - 1/2 cup
Fresh coriander leaves - for garnish
Fresh lemon - for garnish
Instructions:
Preparation:
Clean and cut the mutton into medium-sized pieces with bones.
Slice the onions and ginger.
Keep the green chilies and garlic cloves whole.
Cooking:
Heat the oil or ghee in a large pot over medium heat.
Add the sliced onions and sauté until they turn golden brown.
Add the whole garlic cloves and sliced ginger, and sauté for a few minutes until fragrant.
Add the mutton pieces to the pot and stir well, cooking until the mutton starts to brown.
Add salt, black peppercorns, cumin seeds, bay leaves, and coriander seeds. Mix well to coat the mutton with the spices.
Add enough water to cover the mutton. Bring it to a boil.
Reduce the heat to low, cover the pot, and let it simmer until the mutton is tender. This may take 1-2 hours depending on the cut and size of the mutton pieces. Keep checking and add more water if necessary to keep the meat submerged.
Finishing Touches:
Once the mutton is tender and the broth has reduced to a flavorful consistency, adjust the seasoning if needed.
Add the whole green chilies and let them cook for another 10-15 minutes to infuse their flavor into the dish.
Remove the bay leaves before serving.
Serving:
Garnish with fresh coriander leaves and a squeeze of fresh lemon juice.
Serve the Mutton Namkeen Rosh hot with naan, chapati, or plain rice.
Tips:
Use bone-in mutton for a richer flavor.
Cooking slowly over low heat helps to develop the flavors better.
Avoid over-spicing; this dish is meant to highlight the natural flavors of the mutton and the few spices used.
Enjoy your traditional Pathan-style Mutton Namkeen Rosh!

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Namkeena rawalaga bia