Forktionary

Balochi Rosh Recipe

Indulge in the rich flavors of Balochistan with this authentic Balochi Rosh recipe! Traditionally served at weddings, picnics, and farewells, this luxurious Persian-originated dish features tender lamb slow-cooked with aromatic spices and creamy richness. Perfect for special occasions or when you want to impress your guests with a truly unforgettable culinary experience. Prepare to be transported to the heart of Persia with each flavorful bite!

Prep Time 20 mins
Cook Time 45 mins
Calories 818 kcal
Protein 105g
Rating 5.0 (1 Reviews)
Balochi Rosh 117

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Balochi Rosh

  • 1 lb lamb cubes
  • 1 teaspoon turmeric powder
  • 0 quantity specified
  • 1 teaspoon cumin powder
  • 4-5 green cardamom pods, crushed
  • 0 quantity specified (only green cardamom pods are specified)
  • 1 inch cinnamon stick
  • 1/2 teaspoon black peppercorns
  • 4-5 whole cloves
  • 1 inch fresh ginger, peeled and chopped and 4-5 garlic cloves, peeled (for paste)
  • 1/2 cup heavy cream
  • 2 large onions, thinly sliced
  • 2-3 green chilies, chopped
  • 1/2 cup fresh coriander, chopped
  • 1/4 cup fresh mint, chopped
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1 cup water (for boiling lamb), plus additional water as needed (for grinding onions)

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How to Make Balochi Rosh

  1. Blend 1 teaspoon salt, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 4-5 crushed green cardamoms, 1 inch cinnamon stick, 1/2 teaspoon black peppercorns, 4-5 cloves, 1 inch peeled and chopped ginger, and 4-5 cloves garlic in a blender until a smooth paste forms.
  2. In a large pot or Dutch oven, boil 1 lb lamb cubes with 1 cup of water over medium-high heat until tender (approximately 30-40 minutes).
  3. Once the lamb is tender, add the prepared spice paste and stir well. Continue to cook, uncovered, until most of the water evaporates and the lamb is nicely browned (about 10-15 minutes).
  4. In a separate blender, combine 1/2 cup chopped coriander, 1/4 cup chopped mint, and 2-3 chopped green chilies. Blend until finely chopped.
  5. Remove the cooked lamb from the pot and transfer to a bowl. Stir in 1/2 cup of heavy cream.
  6. Heat 2 tablespoons of butter in a separate pan over medium heat. Fry 2 large thinly sliced onions until golden brown. Remove the onions and place them on absorbent paper to drain excess oil.
  7. Roughly grind the fried onions in a blender with a little water to form a paste.
  8. Add the cooked lamb back to the pot. Fry for 5 minutes. Add the onion paste and the cream mixture. Reduce heat to low and simmer, covered, until the sauce thickens and the flavors meld (approximately 10-15 minutes).

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

37g

Fat

146g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat Lamb Recipes Asian Indian Gluten Free Keto Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Curries 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Lamb Sheep Asian Easy Pakistani Heirloom Historical Dietary Meat 3 Steps Or Less From Scratch