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Aloo Gosht PDF Print E-mail
Written by Yorky   
ImageIngredients
  • 1 kg Lamb, leg or shoulder
  • 1 1/4 tsp Salt
  • 25 mm cube Ginger, coarsely chopped
  • 4 Garlic cloves, coarsely chopped
  • 2 tblsp Ghee or unsalted butter
  • 450 gm Potatoes cut into 35 mm cubes
  • 3 tblsp Vegetable oil
  • 1 Large onion, finely chopped
  • 4 Dried red chilies
  • 100 mm Cinnamon stick, broken up
Make a paste of the following:
  • 1 tblsp Ground coriander
  • 1 tsp Ground allspice
  • 1 tsp Paprika
  • 1 tsp Turmeric
  • 1 tsp Chili powder
  • 1 tblsp Tomato puree
  • 2 Black cardamom pods, split open
  • 6 whole cloves
  • 450 ml Warm water
  • 1 tblsp Lemon juice
  • 2 tblsp Coriander leaves, chopped
Method

Trim the excess fat off the lamb and cut into 35 mm cubes.

Mix the salt, ginger and garlic and pound to a pulp.

Melt the ghee in a wide bottomed pan over a medium heat and fry the potatoes until they are browned on add sides. Remove the potatoes, drain and set aside.

Add the oil to any remaining ghee and stir fry the onions, red chilies and cinnamon until the onions are soft. Add the ginger and garlic pulp and stir fry for a further 3 minutes.

Lower the heat and add the spice paste. Stir fry for a further 4 minutes. Add the meat, increase the heat to medium and stir fry until the meat changes colour (5 - 6 minutes). Stir in the tomato puree.

Add the cardamoms, cloves and water and bring to the boil. Cover and simmer for 50 minutes, stirring occasionally.

Add the potatoes and bring back to the boil. Lower the heat, cover and simmer for a further 20 minutes until the potatoes are tender. Remove from the heat and stir in the lemon juice and coriander leaves.


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