Aloo gosht is a meat and potato curry which is very popular in Pakistan, India and Bangladesh. However, unlike most curries you’ve probably consumed at “Indian” restaurants in the UK, this curry has a broth/ stew like consistency. It’s considered a comfort food in Pakistan—I certainly crave (and request) it when I go home to see my mum.
And I’m sure once you make it yourself, it will become your go-to comfort food too!
Cooking time: 40 mins- 1 hour
- 1 onion finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 500g diced lamb
- 2 large peeled potatoes
- Handful fresh coriander chopped
- One bullet green chilli
- 1 tomato finely chopped
- 1-2 cups water
- In a saucepan (or pressure cooker if you have one) add a splash of vegetable oil and fry the onions on medium heat until a golden colour.
- Add the ginger and garlic paste with a little bit of water so it doesn’t stick. Stir for a couple of minutes.
- Add the lamb and fry until it’s brown.
- Add the red chilli powder, coriander powder, and garam masala and fry for a couple of minutes.
- Add the chopped tomatoes.
- If you’re using a pressure cooker, add a cup of water and pressure cook for 10-15 minutes.
- If you are using a regular saucepan, add a cup of water and boil on medium to high heat for 30 minutes until the lamb is tender. Add more water if necessary ( the consistency should be like a broth- this is known as the shorba).
- Once the lamb is cooked, cut the potatoes into thick 2-inch pieces and add to the sauce pan.
- Add salt to taste
- Once the potatoes are cooked, garnish with sliced green chillies and coriander.
- Serve with a fresh roti or a buttery flakey paratha! Yum…