Aloo Gosht (Method 2) - Pakistani Meat and Potato Curry
Comfort food at its finest. A family favourite worthy of both a quiet night in and for guests at a dinner party. Serve with chapattis or basmati rice (my favourite is rice!)
Servings: 3
Print
Ingredients
- ½ cup (125 ml) oil
- 1 (150 g) large onion chopped finely
- 5 cloves garlic minced
- 1 inch ginger minced
- 2 (180 g) small tomatoes. chopped roughly
- 1.1 lb (½ kg) lamb, bone in
- ¾ lb (300 g) potatoes, peeled and chopped into chunks
- 1 teaspoon salt or to taste
- 2 teaspoon coriander powder
- 2 teaspoon cumin powder
- 1 teaspoon red chili powder
- 0.5 teaspoon turmeric
- a handful of chopped coriander for garnish
Instructions
- Add all the ingredients aside from the oil, potatoes and coriander into a deep pot. Add one cup of water, bring to a boil, and then simmer on low for an hour
- Once the hour is up, add the oil and begin to saute the curry well, stirring constantly. This is the most important part of this method, so the longer you saute the better. This helps sear the meat, roast the spices, help the oil seperate and also breaks down the masala better. This will take ten minutes maximum
- Add the potatoes and about 1-1.5 cups water. Bring to a boil, then simmer again for between 20-30 minutes, until the potatoes are cooked
- If you want less soup/shorba at this point, cook the moisture out on high till it is your desired consistency. Similarly, if you want more, add some additional water and bring it to a boil.
- Garnish with coriander to finish.
📩 Want me to email this recipe to you?
Enter your email & I'll send it right over.
Plus, you'll get bonus Pakistani food-goodness from Fatima Cooks, like new recipe alerts, exclusive email-only recipes + more!
By submitting this form, you consent to receive emails from me. Your details are secure. Opt-out any time.
Did you make this recipe?I'd love to hear about it! Please leave a rating and comment on the blog, or share a photo on Instagram!