Aloo Gosht
Aloo Gosht - the meat and potato curry in Pakistani style - is the one you'll want for comfort food. It's delicious with plain Basmati rice and equally tasty to have with naan bread or chapati. Whichever you choose, it's a perfect dish for your curry night.
Servings: 6
Equipment
- Cooking pan with lid.
- Wooden spoon
Ingredients
- 1.3 pounds lamb meat I used shoulder lamb meat. (See the note).
- 1 medium-sized onion
- ½ teaspoon whole cumin seeds.
- 1 ½ teaspoons cumin powder.
- 1 ½ teaspoons coriander powder.
- ½ teaspoon turmeric powder.
- 2 teaspoons paprika powder or Kashmiri chili powder see the note.
- 1 teaspoon ground or coarse black pepper.
- 10 whole cloves.
- 1 teaspoon salt or according to taste.
- ½ cup tinned tomatoes.
- 1- inch ginger.
- 5 cloves garlic.
- ½ teaspoon garam masala
- 1 pounds potatoes.
- ⅓ cup cooking oil see the note.
- Fresh green chilies optional.
- A handful Cilantro/ coriander leaves for garnish (optional).
Instructions
- Get your meat ready in one-inch chunks. Set aside.
- Peel the ginger and garlic, then using pestle and mortar or a food processor crush them into a paste. Set aside.
- Peel and chop the onion.
- Then in a cooking pot, heat the oil and put in the chopped onion and cumin seeds to fry until the onion lightly golden.
- When the onion smell nice and turns light brown in colour, add in the ginger and garlic paste. Stir well and let it cook for a minute or two.
- Put all other spices in, i.e. cumin powder, ground coriander, turmeric powder, paprika powder or chili powder, black pepper, and salt.
- Stir the spices well and let it fry until it’s nicely fragrant.
- Add in the tinned tomatoes. Cook further at medium-high heat while you keep stirring and mashing the tomatoes. Then add ¼ cup/ 60 ml/ 2 oz of water in, mix it well, put the lid on and continue cooking at low heat.
- Take care and keep checking your Masala (spices mixture), don’t let it burn. You may have to keep stirring and mashing the tomato pieces until all becomes a smooth paste, and the oil separates from the spices.
- When your Masala spice is nicely smooth and thick with its oil separates from the spices, you can put in your meat pieces and the whole cloves.
- Turn and stir the meat well so all the pieces are coated with masala spice. Continue to cook without the lid at medium heat for about five minutes. Don’t forget to keep checking and stirring so the spices won’t get burned at the bottom.
- Then put another 1 ½ cup of water and stir your meat curry. Turn the heat back to low and put the lid on again to cook the meat slowly for about half an hour or until your meat becomes tender.
- But do take care, keep checking and stirring now and again.
- In the meantime, peel your potatoes and cut them into one-inch pieces as equally as possible.
- You can put your potatoes in when your meat has become tender or slightly tender. Stir your Aloo Gosht and let it cook until the potatoes are fully cooked. It takes about 10-15 minutes for the potatoes to cook. You can also add the green chilies here.
- Your Aloo Gosht is now ready, and you can enjoy it with plain Basmati rice, or with Pilau rice, or Biryani rice. You can also has this meat and potato curry with chapati. It’s your choice.
Notes
- Gosht in Urdu/ Hindi means meat. I believe that in Pakistan or India, people mostly cook this Aloo Gosht dish with goat meat. But you can use any red meat you like, such as lamb or beef. In my household, we prefer to have it with lamb meat.
- If you prefer your curry to be spicy, you can substitute the paprika powder with chili powder. I suggest using Kashmiri chili powder. Not only is the chili distinctly flavorsome, but it also has a vibrant color that makes your curry look more appetizing.
- If you want a moderate hot spicy curry, you can mix the paprika powder and the Kashmiri chili powder at an equal portion of one teaspoon each.
- You can use shop-bought garam masala, though I suggest you make your garam masala as it will have a superior quality.
- When it comes to oil, traditional Pakistani and Indian cookings use Ghee a lot. I don’t like it because it makes the food taste too fatty and takes away the meat flavor. So I always use regular cooking oil, either sunflower or rapeseed. Although recently, I have preferred using organic rapeseed oil whenever I can.
Nutrition
Serving: 1g | Calories: 2223kcal | Carbohydrates: 406g | Protein: 87g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 24g | Cholesterol: 127mg | Sodium: 949mg | Fiber: 56g | Sugar: 180g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.