This is my last recipe to submit for Asian Food Fest (Indian Food) virtual blog event. I am glad that I made this curry to go with my Pulao/Pilaf rice which I have published few days ago. It was a hit for my other half – as the curry wasn’t overly spicy. It was also really good to packed for lunch as the taste of the curry became more intense the next day.
Aloo Gosht basically means potatoes (“Aloo”) cooked with meat (“Gosht”); which usually is lamb or mutton in a stew-like gravy. This dish originates from North India/Pakistan and is popular with roti or rice. The following are quoted from Wikipedia:
There are various methods of cooking aloo gosht. Generally, the preparation method involves cooking lamb pieces over medium heat with various spices, simmered with potatoes. To prepare, a specified quantity of lamb meat (cut into chunks) is first added. Tomatoes, along with cinnamon, bay leaves, ginger, garlic, red chili powder, cumin seeds, fried onions, black cardamom, garam masala and cooking oil are added and stirred. Potatoes and salt are applied and mixed. Water is also added, in a proportion that is enough to cover the meat, and the dish is heated until it is brought to the boil. The aloo gosht is covered and left to simmer until the meat becomes tender. Once ready, it may be garnished with chopped coriander and served hot.
If you are using mutton or thicker cut of beef, I would recommend using pressure cooker to cook the meat under pressure to speed up the stewing. I used lamb chops in this recipe and it didn’t take long to cook the meat through. The recipe is adapted from The Food of India book.
- 800g lamb forequarter chops, cut into large chunks.
- 4 baby potatoes, skin removed and halved
- 1 1/2 teaspoon coriander seeds
- 1 1/2 teaspoon cumin seeds
- 1 brown onion, chopped
- 2 Indian bay leaves/Cassia leaves
- 1/4 teaspoon ground turmeric
- 2 teaspoon garam masala
- 1 can diced tomatoes
- 1 green chili, deseeded
- 4 garlic cloves
- 3cm piece of ginger
- 1 tablespoon tomato paste/puree
- 1/2 teaspoon salt and dash of pepper
- 2 tablespoon cooking oil
- 250ml/1 cup water
- A handful of coriander leaves (optional) for garnishing
- Trim away excess fat from the lamb (if any), remove from the bone and cut into 3cm cubes. Reserve the bones and their marrow. Rub salt and a little pepper onto the lamb pieces and set aside.
- In a mortar and pestle, pound the green chili, garlic cloves and ginger till fine. You can also use a blender to do this. Add a little water to form a paste.
- Place a small frying pan over low heat and dry roast coriander seeds and cumin seeds until aromatic. Grind the roasted spices to a fine powder using spice grinder or mortar and pestle.
- Heat the cooking oil in a deep casserole over low heat. Add the onion and bay leaves and fry over low heat until lightly browned. Stir in the coriander and cumin spice, turmeric and garam masala. Next, add the diced tomatoes, chili, garlic and ginger paste and stir fry until aromatic – till the oil separates out from the sauce.
- Add the lamb meat and bones in. Stir fry for couple of minutes till all sides are nicely sealed.
- Next, add the tomato puree and the water gradually by tablespoon. Do not add all as it can be very watery at this stage.
- Bring to boil, cover tightly and reduce the heat. Simmer for 40 minutes to 1 hour or until the meat is fully tender. During this time, add more water if the sauce thickens up and the lamb has not tenderized. Adjust the seasoning by adding salt and pepper as required.
- In a separate saucepan, boil the potatoes for 5 to 8 minutes till they are slightly soft on the outside. Discard the water. Add the potatoes to the lamb curry and mix well. Let it stew for about 10 minutes or until the potatoes are cooked through.
- Remove the bones from the curry before serving. Served sprinkled with coriander leaves.
“I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier.”