PESHAWARI MUTTON ROSH

No chopping, no marination, no frying — just pure flavor! This one-pot Peshawari Mutton Rosh, inspired by traditional Pashto cooking, is your go-to mutton dish for busy days and hot summer kitchens. Pressure-cooked to perfection using simple ingredients and mutton fat, it’s rustic, rich, and incredibly satisfying.

Ingredients

Mutton – 500g (preferably bone-in)
Mutton fat (charbi) – 2–3 tbsp (or replace with oil/ghee)
Salt – to taste
Black pepper – 1 tsp
Ginger paste – 1 tsp
Garlic cloves – 4–5 (crushed)
Tomatoes – 1 (chopped)
Onion – 1 small (roughly chopped)
Green chillies – 2–3 (slit)
Water – ¼ cup (just enough to avoid burning)
Fresh coriander & green chillies – for garnish


Method

1. In a pressure cooker, add a little mutton fat (charbi).
2. Add washed mutton pieces, followed by a bit more fat or ghee/oil if needed.
3. Add salt, black pepper, ginger paste, crushed garlic, chopped tomato, onion, and green chillies.
4. Pour in just a splash of water — the meat will release its own juices.
5. Pressure cook on medium heat till the mutton is tender.
6. Remove the lid and simmer for a few minutes until the gravy thickens slightly.
7. Garnish with fresh green chillies and coriander.

Serve hot with naan or rice and enjoy the rich, rustic flavors of Peshawar in every bite!

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