Aloo Gosht
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 35 mins
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Total Time
1 hr 55 mins
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Servings
8
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Calories
537 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Aloo Gosht
Description
This recipe for Aloo Gosht begins by tempering whole spices such as bay leaves, cloves, and cinnamon in hot oil to release their fragrance. Ginger and garlic pastes are added next to build depth, followed by diced onions sautéed until golden. Chopped tomatoes then soften into a rich sauce that coats the lamb pieces during cooking. The lamb is browned and spiced with a blend of chili, turmeric, black pepper, coriander, cumin, and salt, creating layers of warm, earthy flavors typical of this dish.
The stew cooks covered in water for 40 to 45 minutes until the lamb reaches tender consistency. Chunked potatoes are added partway through to soak up the seasoned broth and soften, balancing the meat. Finally, dried fenugreek leaves and fresh coriander add an aromatic, slightly bitter note that brightens the stew just before serving.
Aloo Gosht pairs well with flatbreads or rice and can serve as a hearty main course showcasing the interplay of bold spices and slow-cooked meat with the mellow texture of potatoes.
Ingredients
- 1 kg lamb
- 500 g potato Aloo
- 1.5 litre water
- 100 ml neutral cooking oil generic cooking oil
- 5 cloves
- 2 black cardamom
- 3 cinnamon
- 2 bay leaf
- 2 onion
- 3 tomato
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 tsp salt
- 1 tsp chilli powder
- 1 tsp kashmiri chili
- 1 tsp turmeric powder Haldi
- 1 tsp black pepper
- 1 tsp coriander powder
- 2 tsp cumin powder
- 1 tbsp fenugreek leaves Methi, dried
- Coriander
Instructions
- In a large pot heat up the oil on medium heat until hot
- Add the bay leaves, cloves, and cinnamon sticks then sauté for 1-2 minutes until fragrant
- Add the ginger paste and garlic paste then sauté for a further 1-2 minutes – be sure not to burn anything
- Add the finely diced onions and cook for 5-6 minutes until browned
- As the onions are cooking dice up the tomatoes and add into the pan then cook for a further 4-5 minutes until softened
- Add the lamb and cook for 8-10 minutes on medium heat
- Add the spices then cook for 4-5 minutes
- Add the water then cover and cook for 40-45 minutes until the lamb is almost cooked through
- Whilst the lamb is cooking peel the potatoes and chop into chunks then add into the pan before covering and cook for 10-15 minutes until the potatoes are soft – the cooking time will depend on the size of the potatoes
- Add the dried fenugreek leaves and coriander then cook for 2-3 minutes on low heat
- Serve immediately with a side of homemade naan and enjoy!
Notes
- Nutritional information provided is for guidance only and not guaranteed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 18g | 6% |
| Protein | 23g | 46% |
| Fat | 42g | 65% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 91mg | 30% |
| Sodium | 682mg | 28% |
| Potassium | 739mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 581IU | 12% |
| Vitamin C | 21mg | 23% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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