Aloo Gosht
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1379
kcal
69% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).