Aloo gosht (Urdu: آلو گوشت) is a meat curry with soup in Pakistani and North Indian cuisine. It consists of potatoes (aloo) cooked with meat (gosht), usually lamb or mutton, in a stew-like shorba gravy. The dish can be served and eaten with plain rice or with bread such as roti, paratha or naan.
INGREDIENTS:-👇
- 1 Kg Mutton/Lamb on the bone - Cut into small pieces
- 1 -1/2 Onions
- Half Can of Tomatoes Or fresh 4 tomatoes pureed
- 3-4 Garlic cloves
- 1”-2” Piece of Ginger
- 1 tablespoon Cumin Seeds
- 1 tablespoon Coriander Seeds - Crushed
- 1/2 teaspoon Black Pepper Corns
- 4-6 Cloves
- 3-4 Black Cardamom
- Salt to taste
- 1/2 – 1 Cup Oil
- 4-5 Potatoes
- 1 Handful of Chopped Coriander
- 2-3 Cups Water – Adjust to personal preference
- 1/2 teaspoon Turmeric
- To Garnish: Chopped Coriander leaves & Chopped Green Chilles
METHOD:-👇
1. Wash the meat thoroughly and drain in a colander
2. Peel and finely crush the garlic
3. Peel and grate the ginger
4. Heat oil in a wide based pan
5. Add the meat, ginger garlic and cook for at least 5-10 minutes, the meat will leave a lot of water let it cook in that till its near enough dried
6. Next add all the dry ingredients, except the turmeric
7. Peel and grind the onions to a coarse paste
8. Add to the pan and cook till the rawness of the onions is gone
9. Next add the tomatoes and the paste, mix well and lower the heat.
10. Peel, wash and cut the potatoes into halves
11. Add to the pot and mix with light hands
12. Next add the turmeric & mix well
13. Add water to get the sauce consistency you desire
14. Simmer on medium heat till the potatoes are cooked and the oil separates
15. Remove off heat
16. Add the chopped coriander and mix
17. Add to serving dish and top with coriander leaves & chopped chillies
18. Serve immediately
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