Aloo Gosht
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.
- Prep time
- 20 min
- Cook time
- 1 hr 35 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
In a large pot heat up the oil on medium heat until hot
- 2
Add the bay leaves, cloves, black cardamom and cinnamon sticks then sauté for 1-2 minutes until fragrant
- 3
Add the ginger paste and garlic paste then sauté for a further 1-2 minutes – be sure not to burn anything
- 4
Add the finely diced onions and cook for 5-6 minutes until browned
- 5
As the onions are cooking dice up the tomatoes and add into the pan then cook for a further 4-5 minutes until softened
- 6
Add the lamb and cook for 8-10 minutes on medium heat
- 7
Add the spices then cook for 4-5 minutes
- 8
Add the water then cover and cook for 40-45 minutes until the lamb is almost cooked through
- 9
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
- 10
Add the dried fenugreek leaves and coriander then cook for 2-3 minutes on low heat
- 11
Serve immediately with a side of homemade naan and enjoy!