Aloo gosht is a meat curry 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.
General Preparation of Aloo Gosht
There are various methods of cooking aloo gosht. Generally, the preparation method involves cooking meat pieces over medium heat with various spices, simmered with potatoes. To prepare, a specified quantity of meat (cut into chunks) is first added. Tomatoes, along with cinnamon, bay leaves, ginger, garlic, red chilli powder, cumin seeds, fried onions, black cardamom, garam masala and cooking oil are added and stirred. Potatoes and salt are applied and mixed. Water is also added, in a proportion that is enough to cover the meat, and the dish is heated until it is brought to the boil. The aloo gosht is covered and left to simmer until the meat becomes tender. Once ready, it may be garnished with chopped coriander and served hot.
Aloo Gosht - Pakistani Beef and Potato Stew
- 500 g stewing beef , could also use goat or lamb
- 3 tablespoons cooking oil, divided
- 1 large onion, thinly sliced
- 1 stick cinnamon
- 1 black cardamom pod
- 5 black peppercorns
- 5 cloves
- 3 cloves garlic, peeled and grated
- 2 cm knob fresh ginger, peeled and grated
- 1 teaspoon red chilli powder
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 3 Roma tomatoes, diced
- 1 teaspoon salt , or to taste
- 3 medium red potatoes, peeled and diced into large chunks
- 3 green Thai chillies, thickly sliced
- 1 handful coriander, roughly chopped
- warm naan for serving, lemon wedges (optional)
- Heat a tablespoon of the oil on high in a heavy-bottomed pot. Season the stew beef with salt and pepper and brown. Remove to a plate.
- Lower heat to medium or medium high, and add two more tablespoons oil (making sure to scrape up any brown bits from the pot). Fry the onions, stirring, until they start to turn golden.
- Add whole spices (cinnamon, black cardamom, black peppercorns and cloves) and cook, stirring, until fragrant (about a minute or two). Add garlic and ginger and cook, stirring for a minute or two, then the ground spices (red chilli, coriander, turmeric) and cook, stirring for a minute and being careful not to burn.
- Add tomatoes and salt (stir well at this point to deglaze anything stuck to the pot) and cook until the tomatoes are well broken down and the oil starts to separate from the sauce.
- Add the beef back into the pot along with 1½ - 2 cups water. Bring to a boil, then reduce to a simmer and cook, covered, until beef is very tender (about an hour). Stir occasionally and add more water if necessary. You can make this as thick or thin as you like. Check seasoning, adding more salt if necessary.
- Stir in the potaoes and the green chillies, and cook until the potatoes are very soft but not falling apart. Garnish with chopped coriander, and serve with a squirt of lemon juice (optional) and with warm naan perfect for sopping up the gravy.
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