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

Ingredients:

• 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

Method:

1. 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.
2. Add the ginger and garlic paste with a little bit of water so it doesn’t stick. Stir for a couple of minutes.
3. Add the lamb and fry until it’s brown.
4. Add the red chilli powder, coriander powder, and garam masala and fry for a couple of minutes.
5. Add the chopped tomatoes.
6. If you’re using a pressure cooker, add a cup of water and pressure cook for 10-15 minutes.
7. 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).
8. Once the lamb is cooked, cut the potatoes into thick 2-inch pieces and add to the sauce pan.
9. Add salt to taste
10. Once the potatoes are cooked, garnish with sliced green chillies and coriander.
11. Serve with a fresh roti or a buttery flakey paratha! Yum…