Aloo Gosht:

Aloo gosht, or lamb and potato curry in Indian and Pakistani cooking, , is a favorite meal. This lamb curry recipe, which is typically enjoyed as part of sizable occasions like Eid or family get-togethers, is also excellent for a small dinner. Serve this flavorful potato and beef curry with rice, chapatis, or by itself.

 This is a straightforward but delectable recipe for aloo gosht curry that is also quite simple to prepare as a balanced dinner. This is a thick, meaty dish that is ideal to prepare for a crowd. This lamb and potato curry is traditional and authentic and is created with tomatoes, onions, and spices.

Lamb slices that are juicy, tender, and soft are served with tender potatoes and a hot masala gravy made from onion and tomato. PairLike many desi households, we nearly always eat curries, and this aloo gosht recipe is among the most well-liked of the many curry recipes available. Lamb and potatoes make a fantastic match that simply cannot be topped.

Aloo gosht, also known as lamb and potato curry, is made of juicy, soft lamb chunks and potatoes that have been smothered in a hot tomato-onion masala sauce. For a wonderful meal, serve it with rice or naan. 

Ingredients:

• 1 pound of boneless beef chunks or up to 2 pounds of bone-in meat (at your discretion).
• 2 medium onions, roughly diced.
• 1 heaping tablespoon garlic powder
• 1 heaping tablespoon ginger powder
• 12 teaspoon red pepper powder
• 13 tsp. turmeric powder
• The salt amount can be adjusted later.
• 2 tomatoes, finely diced.
• 2 potatoes, halved lengthwise and cut into wedges horizontally.
• 12 teaspoons of garam masala or black pepper
• A sprig of cilantro
• green chillies, diced to taste.
• a dash of lemon juice.

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How to make Aloo gosht?

1. Add the beef chunks, two cups of extremely hot water, the onion, garlic, ginger, red chilli powder, and salt to a pot. Mix.
2. Bring the mixture to a boil while the pot is covered. Once it has boiled, reduce the heat to a simmer, cover the pot, and cook the mixture for 45–60 minutes, or until the meat is cooked. Quick Pot: manual, then a rapid release after 20 minutes.

 

1. When the beef is tender, increase the heat to drive out the water. When the spice paste or masala begins to stick, add a substantial amount of oil and continue cooking the masala until the oil bubbles to the top.
2. Then add the tomatoes and cook until the oil rises above the surface of the masala.
3. Now add your cup of water and the potato wedges, and bring to a boil before simmering until the potatoes are tender.
4. Now add more water if needed and the garam masala. 
5. Your recipe is ready to serve. 

The recipe is inspired by flourandspiceblog.