Cooking up a storm in the kitchen is always an adventure, especially when it involves crafting a dish as flavorful as Aloo Gosht.

Originating from the heart of South Asian cuisine, this classic recipe marries tender lamb with hearty potatoes, creating a dish that’s both comforting and soul-satisfying.

While the name translates to “potato meat,” don’t let its simplicity fool you – Aloo Gosht boasts a complex blend of spices that dance harmoniously on your taste buds.

Preparing Aloo Gosht may seem daunting to beginners, but fear not! With a bit of patience and a whole lot of love, you’ll soon find yourself mastering this culinary delight.

From the aromatic fragrance of cloves and cinnamon to the rich flavors of ginger and garlic, each ingredient plays a crucial role in elevating the dish to new heights.

Expert Tip: Allow the dish to simmer gently on low heat to allow the flavors to develop fully.

Ingredients

Lamb: Tender and succulent, lamb forms the protein base of this dish, providing richness and depth of flavor.

Potatoes (Aloo): These humble spuds add heartiness and texture to the dish, soaking up the delicious flavors of the spices.

Oil: Used for sautéing the aromatics and imparting a luscious mouthfeel to the dish.

Spices: A medley of cloves, black cardamom, cinnamon, bay leaf, garlic paste, ginger paste, salt, chili powder, Kashmiri chili, turmeric powder, black pepper, coriander powder, and cumin powder infuse Aloo Gosht with its signature warmth and complexity.

Onions and Tomatoes: These vegetables form the flavorful base of the curry, providing sweetness and tanginess to balance the spices.

Dried Fenugreek Leaves (Methi): Adding a subtle bitterness and nuttiness, dried fenugreek leaves complement the other flavors in the dish.

Coriander: Fresh coriander leaves add a vibrant pop of color and a hint of citrusy freshness to the finished dish.

Expert Tip: Toasting the whole spices before adding the other ingredients enhances their aroma and flavor.

Serving Suggestions

• Serve piping hot Aloo Gosht with fluffy basmati rice or freshly made naan bread for a complete and satisfying meal.
• Garnish with a sprinkle of freshly chopped coriander leaves and a squeeze of lemon juice to brighten up the flavors.
• Pair with cooling accompaniments like cucumber raita or a crisp green salad to balance the richness of the dish.

Expert Tip: For tender and succulent meat, choose cuts of lamb with some marbling and fat.

Frequently Asked Questions

Can I use other types of meat instead of lamb?

Yes, you can substitute lamb with beef or goat meat if preferred. Adjust the cooking time accordingly to ensure the meat is cooked through.

Can I make Aloo Gosht in advance?

Absolutely! In fact, Aloo Gosht tastes even better the next day as the flavors have had time to meld together. Simply reheat gently on the stove or in the microwave before serving.

Can I freeze leftovers?

Yes, Aloo Gosht freezes well. Transfer cooled leftovers to airtight containers and store in the freezer for up to three months. Thaw overnight in the refrigerator before reheating.

Is Aloo Gosht spicy?

The level of spiciness can be adjusted according to personal preference. Feel free to adjust the amount of chili powder and Kashmiri chili to suit your taste.

Can I omit the potatoes?

While potatoes are a traditional ingredient in Aloo Gosht, you can omit them if desired. However, keep in mind that they add texture and heartiness to the dish.

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Aloo Gosht

by Nabeela Kauser

Unveiling the secrets behind aloo gosht, a savoury delight that weaves a beautiful symphony between lamb and potatoes. Dive into this journey of a timeless classic from the South Asian kitchens.

5 from 53 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Dinner, Main Course

Cuisine Indian

Servings 8

Calories 537 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 kg Lamb
• ▢ 500 g Potatoes Aloo
• ▢ 1.5 litre Water
• ▢ 100 ml Oil
• ▢ 5 Cloves
• ▢ 2 Black Cardamom
• ▢ 3 Cinnamon
• ▢ 2 Bay Leaf
• ▢ 2 Onions
• ▢ 3 Tomatoes
• ▢ 1 tsp Garlic Paste
• ▢ 1 tsp Ginger Paste
• ▢ 2 tsp Salt
• ▢ 1 tsp Chilli Powder
• ▢ 1 tsp Kashmiri Chilli
• ▢ 1 tsp Turmeric Powder Haldi
• ▢ 1 tsp Black Pepper
• ▢ 1 tsp Coriander Powder
• ▢ 2 tsp Cumin Powder
• ▢ 1 tbsp Dried Fenugreek Leaves Methi
• ▢ Coriander

Instructions

• 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!

Video

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 537kcalCarbohydrates: 18gProtein: 23gFat: 42gSaturated Fat: 14gTrans Fat: 0.05gCholesterol: 91mgSodium: 682mgPotassium: 739mgFibre: 4gSugar: 3gVitamin A: 581IUVitamin C: 21mgVitamin D: 0.1µgCalcium: 72mgIron: 3mg

Keyword Aloo, Cooking, Curry, Dinner, Food, Lamb, Potato, Recipe

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