Aloo gosht
Lamb and potato curry, the everyday dish of Pakistani home kitchens: bone-in lamb, soft potatoes and a thin, peppery gravy for dipping roti.
- Serves4
- Prep15 min
- Cook1 hr 30 min
- HeatWarm
Aloo gosht is what a lot of families cook on an ordinary evening: one pot, potatoes stretching the meat, and a looser gravy than a karahi, so it goes with rice or chapati.
Ingredients
Ask at the counter for750g lamb shoulder, curry cut (bone-in)
Cut: Shoulder (lamb)
Method
Heat the oil in a heavy pot and fry the onions over a medium heat for 10 to 12 minutes until golden brown.
Add the lamb and the ginger and garlic pastes. Fry on a high heat for 5 minutes until the meat changes colour.
Add the tomatoes, salt, chilli powder, turmeric, coriander and cumin. Cook, stirring, for 8 to 10 minutes until the tomatoes break down and the oil starts to separate.
Pour in the water and bring to the boil, then cover and simmer on a low heat for 45 minutes.
Add the potatoes, cover again and cook for 25 to 30 minutes, until the lamb is tender and the potatoes are soft. Add a splash of water if the gravy gets too thick.
Stir in the garam masala and scatter with coriander. Serve with chapati or rice.
Tips
- Use waxy or all-rounder potatoes so they hold their shape.
- Mutton makes a richer aloo gosht. Simmer it for 1½ hours before adding the potatoes.
Good to know
- Make ahead and freezing
- Freezes well, though the potatoes go a little softer.
- Heat
- Warm. Add green chillies at the table if you like it hotter.