Aloo Gosht
Aloo Gosht, a classic Pakistani dish that combines tender meat with soft potatoes in a flavorful gravy. Whether you enjoy traditional meals or like trying new flavors, Aloo Gosht offers a perfect mix of old-time favorites and fresh ideas. This beloved recipe brings back memories of cozy home-cooked dinners and family get-togethers. Explore the wonderful flavors of Aloo Gosht and enjoy a culinary journey that brings people together across generations and cultures.
Equipment
- Medium-Sized Pan or Wok: You’ll need a pan or wok to cook the meat and potatoes.
- Ladle or Wooden Spoon: For use while the gravy cooks.
- Ladle or Wooden Spoon: For use while the gravy cooks.
- Knife and Cutting Board: To cut the vegetables.
- Measuring Spoons: To measure the spices in the recipe.
- Teaspoon or Tablespoon: To spread the sauce on the bread.
- Large Deep Bowl: For presentation purposes.
Ingredients
- Oil: ½ cup. You can use any neutral oil of your choice. Corn vegetable, canola, or sunflower oil work best.
- Onions: 2 medium-sized 200g, sliced. Onions form the base of almost all Asian curries and gravies. They give the gravy both body and a slight sweetness that helps balance the heat of the spices.
- Mutton/ lamb meat: 350 grams: The star of the dish mutton, adds a unique hearty and earthy flavor. It pairs extremely well with the potatoes’ bland flavor and the spicy gravy’s heat.
- Potatos/Aloo: 7-8 peeled and cut into quarters. You can’t have Aloo gosht with aloos! The potatoes make up the core of this dish.
- Black peppercorns: Whole 3. Black peppercorn adds a subtle and mellow heat to the gravy.
- Cloves long: 3 pieces. These add a distinct aroma.
- Ginger-garlic paste: 1 teaspoon each. Ginger and garlic paste are essential when cooking any meaty dish as they eliminate smells and add a delicious aroma to the dish.
- Salt: to taste
- Turmeric powder haldi: ½ teaspoon. Turmeric is a staple spice in all Asian dishes. It has awesome antibiotic properties, making it essential for a healthy gut. It also adds a brilliant yellow/mustard color to any gravy.
- Coriander powder dhaniya: 1 ½ tablespoons. Another staple ingredient for most Asian curries and gravies.
- Red chili powder: ¾ teaspoon. Red chili powder adds heat to the gravy.
- A few sprigs of fresh coriander are needed for plating and presentation.
- Garam masala powder: ¼ teaspoon. Garam masala or allspice powder, is sprinkled on top of the gravy at the end of cooking for its unique aroma.
Instructions
Sautéing the Onions:
- Preheat a pan and add half a cup of oil. When it is hot, you can turn the flame to medium.
- Add sliced onions and sauté over medium-low heat until they turn a golden brown color.
- Watch the onions carefully to avoid overcooking. If they turn a dark color it will impact the color of the meat and curry.
- Stir continuously to ensure even browning.
Introducing Spices and Meat:
- Next, add whole black peppercorn and cloves to the sautéed onions. Saute these for a few minutes.
- Now, add the mutton to the pan with a tablespoon of ginger-garlic paste.
- Season with ¾ teaspoon of salt.
- Fry the mutton until it changes color.
Spice Infusion:
- Pour in half a cup of water to deglaze the pan.
- Add ½ teaspoon of turmeric powder, 1 ½ tablespoons of coriander powder, and ¾ tablespoons of red chili powder.
- Mix all the spices thoroughly, cover the pan, and allow the mixture to cook for 20 to 30 minutes until it turns a rich, brown color.
Uncovering and Stirring:
- After half an hour of cooking, uncover the pan.
- Gently stir the mixture to eliminate any residual spice aroma.
- Now you need to cook this on medium heat till the oil separates from the mixture. When you can see oil on the sides of the pan, the meat is properly cooked.
Tenderizing the Meat
- Add another half cup of water and continue cooking for a few minutes to tenderize the meat.
Introducing Aloo/Potato
- Once the meat is fully cooked, add the Aloo to the mixture.
- Adjust the water level to achieve the desired thickness of the gravy.
- Cover the pan and cook for an additional 1 to 2 minutes, ensuring the potatoes are fully cooked.
Final Touch
- Add a few leaves of fresh coriander.
- Sprinkle ¼ teaspoon of garam masala to enhance the aroma and taste of the dish.
- Your flavorful Aloo Gosht is now ready to be served.
Video
Nutrition
Calories: 300kcal
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