In a large pot heat up the oil on medium heat until hot
Add the bay leaves, cloves, and cinnamon sticks then sauté for 1-2 minutes until fragrant
Add the ginger paste and garlic paste then sauté for a further 1-2 minutes – be sure not to burn anything
Add the finely diced onions and cook for 5-6 minutes until browned
As the onions are cooking dice up the tomatoes and add into the pan then cook for a further 4-5 minutes until softened
Add the lamb and cook for 8-10 minutes on medium heat
Add the spices then cook for 4-5 minutes
Add the water then cover and cook for 40-45 minutes until the lamb is almost cooked through
Whilst the lamb is cooking peel the potatoes and chop into chunks then add into the pan before covering and cook for 10-15 minutes until the potatoes are soft – the cooking time will depend on the size of the potatoes
Add the dried fenugreek leaves and coriander then cook for 2-3 minutes on low heat
Serve immediately with a side of homemade naan and enjoy!
Latest comments (4)
just out of curisoty is this cooked on medium heat throughout the whole process
Thanks for your question. Yes, I recommend cooking it on medium heat throughout the whole process for even cooking and to prevent burning. Let me know how it turns out if you try the recipe!
My all time favourite curry
I cooked this for our monthly family gathering last night and was not disappointed
That’s wonderful to hear! 😊 I’m so glad you enjoyed the aloo gosht. It’s always a great feeling when a dish turns out just right for a special occasion. 😀