Recipe: Delicious 🥔🌿🥘Aloo gosht🥘🌿🥔 (lamb & potatoe curry)

🥔🌿🥘Aloo gosht🥘🌿🥔 (lamb & potatoe curry). Aloo gosht is traditionally made with goat meat, but I used lamb in this recipe for convenience. This, of course, doesn't make any difference to the final dish. It is important, though, to use bone-in meat as the bones add a lot of depth and flavour.

This gravy is a blend of many different spices and has to be carefully balanced to bring out the flavor. Hyderabadi-Style Lamb with Potatoes (Aloo Aur Gosht Ka Kaliya) In the Indian city of Hyderabad, this dish is traditionally made using goat, but lamb makes an excellent substitute; including the. Print Comfort food at its finest. You can have 🥔🌿🥘Aloo gosht🥘🌿🥔 (lamb & potatoe curry) using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of 🥔🌿🥘Aloo gosht🥘🌿🥔 (lamb & potatoe curry)

1. You need of oil 2 large onion, chopped finely.
2. It's of large potatoes chopped.
3. Prepare of garlic paste 1tsp ginger paste.
4. You need of tomato or 3 small tomatoe chopped roughly.
5. You need of salt, or to taste 1 tsp coriander powder.
6. You need of kashmiri red chilli powder 1/2 tsp turmeric.
7. You need of garam masala powder 1 tsp red chilli powder.
8. You need of fresh coriander, green chilli for garnish.

A family favourite worthy of both a quiet night in and for guests at a dinner party. Aloo Gosht is an Indian version of your meat and potatoes. I grew up eating this as a child, and now it is a comfort food as an adult! It is a stew that has a kick of flavors which is hearty and.

🥔🌿🥘Aloo gosht🥘🌿🥔 (lamb & potatoe curry) instructions

1. Soak the chopped potatoes in a bowl of water. The soaking will help remove some of the starches from the potato and prevent the shorba (gravy) becoming gloopy the next day..
2. Heat oil in a pot. Add in onions, garlic and ginger and fry on medium-low, stirring occasionally till golden brown and burning around the edges. The browner the onions get, the deeper the colour of the shorba. This will take about 15 minutes..
3. Add in the chopped tomatoes, 3/4 cup of water and all the spices. Bring to a boil and then cover and cook on low for about half an hour, till the water has reduced significantly Once or twice, uncover and stir the mixture vigorously, mashing the tomatoes and onions..
4. Once most of the water has dried up, uncover and turn the heat up to high and begin to mash the mixture vigorously till the mixture seems to come together in a dry clump and the oil begins to seperate from the sides..
5. Add in the lamb. Allow the lamb to brown in the mixture, stirring to avoid burning, about 5 minutes. Once the lamb has turned a light brown shade and no more pink colouring remains, add in 4 cups of boiling water. Bring to a boil and then lower to the lowest heat and cover..
6. After approximately 1hour, remove the potatoes from their water and add to the lamb. Continue to cook until the potatoes have cooked, about half an hour. Garnish with chopped fresh coriander n green chilli srv hot wth naan or chpaati.☺.
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Aloo Gosht, a favourite Lamb Curry. Jump to Recipe · Print Recipe. Aloo Gosht is one of those curries I grew up with and that I call my granny's idiot proof curry. As all of you already know, Pierre and I love Indian food, besides cooking some at home, we frequent a lot of Indian restaurants too. The menus always have a lot of unfamilliar words that we can only understand thanks to the provided.