Entree: Iran – Baluchi Iran – روش ➤ Rosh (Baluchi slow-simmered lamb stew enriched with eggs and tangy dried lime)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
1 hr 25 min
Additional
8 min
Total
1 hr 55 min
Ingredients
- 1 1/2 lb (700 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil or clarified butter
- 2 large onions, thinly sliced (10 oz / 285 g)
- 4 cloves garlic, minced (20 g)
- 2 tsp (10 g) ground turmeric
- 1 1/2 tsp (3 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (6 g) salt, adjust to taste
- 2 dried limes (limu omani), pierced with a fork (or 2 tbsp / 30 ml fresh lime juice as substitute)
- 2 tbsp (30 g) tomato paste
- 3 cups (720 ml) water or light lamb stock
- 4 large eggs
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- Flatbread or steamed rice for serving (optional)
Instructions
1. Heat the oil or clarified butter in a heavy pot over medium heat. Add the sliced onions and cook until soft and golden, about 10 minutes.
2. Add the minced garlic and the spice mix (turmeric, cumin, coriander, black pepper, and salt). Stir and cook 1–2 minutes until fragrant.
3. Increase heat to medium-high. Add the lamb cubes and brown on all sides, about 6–8 minutes, stirring so spices coat the meat.
4. Stir in the tomato paste and cook 1 minute, then add the pierced dried limes and pour in the water or stock. Bring to a gentle boil, then reduce heat to low.
5. Cover and simmer gently for 1 to 1 1/4 hours, or until lamb is tender and sauce has reduced to a thick, stew-like consistency. Taste and adjust seasoning; if using fresh lime juice instead of dried limes, add it now to brighten flavors.
6. Crack the eggs one at a time into the simmering stew, spacing them evenly. Cover and poach until egg whites are set but yolks remain soft, about 6–8 minutes (longer if you prefer firmer yolks).
7. Remove from heat, garnish with chopped cilantro or parsley, and serve hot with flatbread or steamed rice.
