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Monday, February 28, 2011

Aloo Gosht (Lamb and Potato Curry)

After a slight delay in posting, I finally have the curry recipe ready and photographed for everyone.
Curry is usually a generic term used by many people to describe a spicy dish of Pakistani, Indian, or Asian origin.  It really can be any type of food from meat, vegetable to lentils and so forth.  The curry recipe that I am going to give you in this blog is actually a Shorba (soup) of Pakistani origin called Aloo Gosht.  As with most dishes from Pakistan, every cook has his or her own recipe.  Aloo Gosht is a potato and lamb curry. This is excellent served with rice or flat bread.  If you need gluten free naan to go with this, then check out the previous blog on Naan that I have posted.  It will go with this very nicely.  The dish is easy to make because it is one of those dishes you put on the stove and forget about till it is done.  The results are wonderful. 

Aloo Gosht (Lamb and Potato Curry)

2 pounds boneless lamb, cubed, at least 1 inch by 1 inch in size

2 medium onions, chopped

¼ cup olive oil

2 tbsp. whole garam masala

2 black cardomen

2 bay leaves

2 pieces mace

¼ tsp. ajwain

2 tbsp. garlic/ginger paste

2 tbsp. paprika

¼ tsp. cayenne pepper

1tsp. turmeric

2 whole green chilies

2 Roma tomatoes, diced

1 cup yogurt

Salt to taste


4 medium potatoes, peeled and quartered

Add lamb, onions, oil, garam masala, bay leaves, ajwain, mace, and black cardomen to pot and cook till lamb begins to brown.

Add in garlic/ginger paste, paprika, cayenne pepper, turmeric, chilies, and tomatoes and cook till tomatoes soften.

  Add in yogurt and stir till incorporated.  Add enough water to cover the meat and bring to boil and then cook covered on low heat 45 minutes.

Add the potatoes and additional water to cover meat and potatoes (if needed) and cook covered on low heat till potatoes are tender.

Serve this with a simple salad, rice or naan and dinner is ready.


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