Aloo Gosht
User Reviews
5
Aloo Gosht
Description
Aloo Gosht features lamb shoulder meat cut into chunks and cooked with a fragrant mix of whole cumin seeds, ground cumin, coriander powder, turmeric, paprika or Kashmiri chili powder, black pepper, cloves, and garam masala, among others. The base is created by frying onions until golden and then adding a paste of ginger and garlic. Tomatoes are mashed into the spices to form a rich sauce. The potatoes are added to the curry, allowing them to cook through and absorb the spices. Cooking is done gently to prevent burning while ensuring the meat becomes tender and the flavors deepen.
The dish serves well as a main course alongside rice or flatbreads. Its warmth and spice level can be adjusted by substituting paprika with chili powder or mixing the two. Fresh cilantro can be used as garnish to add a fresh note. The use of regular cooking oil rather than ghee keeps the meat flavor prominent without excessive richness.
Using homemade garam masala enhances the flavor quality of the dish. Choosing lamb or beef depends on preference, with goat meat often preferred in some regions. Traditional oils like rapeseed or sunflower are recommended for a cleaner taste. Monitoring the masala during cooking and stirring frequently helps maintain a balanced flavor and avoids burning.
Ingredients
- 1.3 pounds lamb meat I used shoulder lamb meat. (See the note).
- 1 medium-sized onion
- ½ teaspoon cumin seeds whole
- 1 ½ teaspoons cumin powder
- 1 ½ teaspoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons paprika powder see the note, or Kashmiri chili powder
- 1 teaspoon ground black pepper or coarse
- 10 cloves whole
- 1 teaspoon salt or according to taste.
- ½ cup tinned tomatoes
- 1- inch ginger
- 5 cloves garlic
- ½ teaspoon garam masala
- 1 pounds potato
- ⅓ cup neutral cooking oil see the note, generic cooking oil
- green chili optional, fresh
- A handful cilantro for garnish (optional, or coriander leaves
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
- The recipe uses lamb shoulder chunks, but beef or goat meat can also be used based on preference.
- Choose the spice level by substituting paprika powder with Kashmiri chili powder or mixing both equally for moderate heat.
- Using homemade garam masala is suggested for better flavor quality.
- Neutral cooking oils like sunflower or rapeseed are recommended instead of ghee to avoid overpowering the meat's taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 2223 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 2223kcal | 111% |
| Carbohydrates | 406g | 135% |
| Protein | 87g | 174% |
| Fat | 44g | 68% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 24g | 141% |
| Cholesterol | 127mg | 42% |
| Sodium | 949mg | 40% |
| Fiber | 56g | 224% |
| Sugar | 180g | 360% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
