Aloo Gosht – Pakistani Lamb and Potato Curry
- Aloo Gosht is a beloved dish in many South Asian households which is a Lamb and Potato Curry, often prepared for special occasions and family gatherings. Its rich, hearty flavor makes it a favorite comfort food.
- This curry has regional variations across Pakistan and India, with slight differences in the spices and cooking methods used. Some versions may include yogurt for added creaminess, while others might be spicier or have a thicker gravy.
- The word "Aloo" means potato in Hindi and Urdu, while "Gosht" means meat. This simple yet flavorful combination is a testament to the ingenuity of South Asian cuisine.
A family favorite worthy of both a quiet night in and for guests at a dinner party. Serve with chapattis or basmati rice (my favorite is rice!)
- 1/2 cup oil (125 ml)
- 1 oniom (150 g)
- 5 cloves garlic, minced
- 1 inch ginger, minced
- 2 small tomatoes (chopped) (180 g)
- 1 lb lamb (½ kg)
- 3/4 lb potatoes (300 g)
- 1 teaspoon salt or to taste
- 2 teaspoon coriander powder
- 2 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric
- Fresh coriander for garnish
- Prep the Potatoes: Chop and soak the potatoes in a bowl of water. This step helps remove excess starch from the potatoes, preventing the shorba from becoming gloopy the next day. Soaking potatoes is a handy tip for keeping them from browning and ensuring they cook evenly.
- Fry the Aromatics: Heat the oil in a pot over medium-low heat. Add the diced onions, minced garlic, and ginger, and fry, stirring occasionally, until golden brown. This process takes about 15 minutes. The combination of onions, garlic, and ginger forms the base of many Pakistani dishes, providing depth and richness to the curry.
- Cook the Tomatoes and Spices: Add the chopped tomatoes, ¾ cup of water, and all the spices to the pot. Bring the mixture to a boil, then cover and cook on low heat for about 30 minutes, until the water has reduced significantly. Stir the mixture vigorously a couple of times, mashing the tomatoes and onions. To save time, you can add the tomatoes and fry for a few minutes, then blend the onions and tomatoes without adding any water, then cook the moisture out.
- Mash the Mixture: Once most of the water has dried up, uncover the pot and turn the heat to high. Mash the mixture vigorously until it forms a dry clump and the oil begins to separate from the sides. This step is crucial for achieving the perfect texture and ensuring the flavors meld together beautifully.
Brown the Lamb: Add the lamb to the pot. Allow it to brown in the mixture, stirring to avoid burning, for about 5 minutes. Browning the lamb enhances its flavor and helps seal in the juices.
Add Water and Simmer: Once the lamb has turned a light brown shade and no more pink remains, add 4 cups of boiling water. Bring to a boil, then reduce to the lowest heat and cover. Let it simmer for about 1 hour, allowing the lamb to cook and become tender.
Add the Potatoes: After an hour, drain the potatoes and add them to the lamb. Continue to cook until the potatoes are tender, about 30 minutes. The potatoes will absorb the flavors of the curry, becoming soft and flavorful.
- Garnish and Serve: Garnish with chopped fresh coriander, if desired. Serve the Aloo Gosht hot with chapattis or basmati rice. The fresh coriander adds a burst of color and freshness to the dish.
Notes:
- If at step 4 you find that there are still chunks of onions and tomatoes left, you can transfer the mixture to a food processor and pulse until 90% smooth.
- If you're short on time, feel free to blend the tomato and onion mixture after 10 minutes instead of waiting for 30 minutes of simmering.
Did You Know?
- The combination of potatoes and meat in Aloo Gosht or Pakistani Lamb and Potato Curry makes it a well-rounded dish, providing both protein and carbohydrates. This curry is not just flavorful but also nutritious.
- Lamb is a rich source of high-quality protein, essential vitamins, and minerals. It contains vitamin B12, zinc, and iron, which are crucial for maintaining good health.
- The spices used in this recipe, like turmeric and cumin, are known for their anti-inflammatory and antioxidant properties. Turmeric, in particular, contains curcumin, which has been widely studied for its health benefits.
Aloo Gosht is a delightful Pakistani meat and potato curry that brings warmth and comfort with every bite. Its rich, aromatic gravy and tender pieces of lamb make it a dish that is perfect for any occasion, whether it's a quiet night in or a festive dinner party. Serve it with chapattis or basmati rice to soak up all the delicious flavors. Enjoy this traditional dish and savor the taste of authentic Pakistani cuisine!
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