Aaloo Gosht
(Mutton Curry with Potatoes) Recipe

Origin: Pakistan Period: Traditional

Ingredients

1kg mutton, cut into 3cm cubes
500g potatoes, peeled and cut into 4cm pieces
1/4 tsp turmeric powder (haldi)
1 tsp hot chilli powder
3 tbsp ground coriander seeds (dhaniya)
3 medium onions, chopped or sliced
120ml oil
1 tbsp ginger paste (or grated ginger)
1 tbsp garlic paste (or grated garlic)
1 tsp garam masala
8 cloves (laung)
6 black peppercorns
2 black cardamom pods (bari ilaichi)
1 tsp salt (or more), to taste
100g fresh coriander (cilantro) leaves, shredded
3 green chillies, finely chopped
1 lemon, sliced

Aaloo Gosht
(Mutton Curry with Potatoes) Preparation:

Method:

Heat the oil in a wok or pan. Add the onions and fry until brown then remove with a slotted spoon, grind to a paste and and set aside. Add the turmeric, chilli powder, garlic, ginger and salt to the oil. Stir-fry for about 3 minutes then add the mutton and ground onions. Cook until the liquid from the met dries then add about 650ml water.

Bring the mixture to a simmer, cover and cook until the meat is tender (about 40 minutes). After about 35 minutes add the potatoes and continue cooking until the potatoes are tender and the gravy has thickened to the desired consistency.

Transfer to a serving bowl, garnish with coriander, green chillies and lemons and serve with naan breads.

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