Aloo Gosht

Name: Aloo Gosht
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 serving(s)
Ingredients: 2 lbs lamb or 2 lbs beef, fat removed and cubed; 1 1/2 teaspoons salt; 1 inch cube fresh gingerroot, chopped; 4 garlic cloves, chopped; 2 tablespoons ghee or 2 tablespoons unsalted butter; 1 lb potato, peeled and cubed 11/2-inch; 3 tablespoons oil; 1 large onion, chopped; 4 dried red chilies; 2 cinnamon sticks, 2-inch long broken up; 1 tablespoon ground coriander; 1 teaspoon ground allspice; 1 teaspoon paprika; 1 teaspoon turmeric; 1/4 teaspoon chili powder; 1 tablespoon tomato puree; 2 black cardamom pods, split open; 6 cloves; 15 fluid ounces warm water; 1 tablespoon lemon juice; 2 tablespoons coriander leaves, chopped

Submitted by Brian Holley

"I had this well known dish when in Northern India many years ago, it is one of my favorite dishes, I cook it often. The use of GHEE or butter will give the potato an authentic flavor. If you have a pressure cooker it will reduce the overall cooking time. Lamb is the traditional meat to use but you could substitute beef ."

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Ready In:: 1hr 40mins
Ingredients:: 21
Serves:: 4

ingredients

2 lbs lamb or 2 lbs beef, fat removed and cubed
1 ¹⁄₂ teaspoons salt
1 inch cube fresh gingerroot, chopped
4 garlic cloves, chopped
2 tablespoons ghee or 2 tablespoons unsalted butter
1 lb potato, peeled and cubed 11/2-inch
3 tablespoons oil
1 large onion, chopped
4 dried red chilies
2 cinnamon sticks, 2-inch long broken up
Make a paste of the following five spices mixed with a little water
1 tablespoon ground coriander
1 teaspoon ground allspice
1 teaspoon paprika
1 teaspoon turmeric
¹⁄₄ teaspoon chili powder
1 tablespoon tomato puree
2 black cardamom pods, split open
6 cloves
15 fluid ounces warm water
1 tablespoon lemon juice
2 tablespoons coriander leaves, chopped

directions

Crush the salt into the ginger and garlic to make a pulp.
Melt the ghee or butter over medium heat inn a heavy pan and fry the potatoes till well browned. remove from pan and set aside.
Add the oil to the ghee in the pan and when hot fry the onions, chillies and cinnamon sticks till onions are soft 5 minutes.
Add the ginger/ garlic pulp to the pan and fry for 3 minutes Stir.
Turn heat to low and add the spice paste stir and fry for 3 minutes.
Add the meat, turn heat to medium and fry till meat changes colour.
Stir in the tomato puree, cardamoms, cloves and the water, bring to the boil. Cover the pot and simmer for 45 minutes.
Add the potatoes and simmer till potatoes are tender.
Remove from the heat, stir in the lemon juice and coriander leaves.
Serve with rice.