Peshawari Rosh / Mutton Soup

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Step 1

Add meat to a pan along with onions, ginger, tomatoes, whole spices, water and desi ghee (i used 2 cubes of crushed ginger but its better to use fresh ginger pieces)

Step 2

Place lid on the pan and put it on medium to low heat for 1.5-2hrs. Check at half hour intervals (the onions, meat and tomatoes will leave the water and meat will be slowly cooked in that and the broth will be formed. I added 1 glass water after 1 hour as i wanted it more soupy so depends on your preference. The meat pieces come out tender and you can have them on their own too or along with the soup/broth)

Step 3

Take the tomatoes, onions and ginger out once meat is cooked through and you like the consistency. I had the rosh with bread but you can have it on its own too.