29 June, 2022
Meat and Potato Curry / Aloo Gosht
Meat and Potato Curry / Aloo gosht is stewed meat (lamb) with potatoes in a fragrant flavoured broth. Aloo ghost is cooked with goat or lamb meat and potatoes in a spicy brownish reddish soupy broth with a layer of oil on top which will definitely make your mouth water.
Meat and potato curry / Aloo gosht tastes heavenly with rice roti paratha or kulcha. Drench your rice or dunk this roti in this aloo gosht, a yummy unforgettable recipe of mutton Lover’s Paradise.
Other Mutton (lamb) recipes in my blog which you can go through.
Mutton Chaap
Mutton Raan In white gravy
Zafrani Mutton Korma
Mutton Casserole
Ingredients used in Aloo Gosht
- Goat or lamb meat. I have used goat meat.
- Medium, big or baby potatoes. I have used medium-size potatoes peeled and halved.
- Whole garam masala like cumin seeds, green cardamom, cloves, cinnamon, black cardamom and black pepper.
- Ground masala like turmeric powder, red chilli powder, coriander powder, and garam masala powder.
- Salt and oil.
Recipe of Meat and Potato Curry / Aloo Gosht
Preparation Time:15 minutes
Cooking Time: 30 minutes (for pressure cooker) 1hr 15 minutes ( without a pressure cooker)
Total Time: 45 minutes or 1.30 minutes
Serves: 5
Ingredients
- 500gm Goat or Lamb mutton with bones
- 2 Onions (100gm)sliced
- 1 Medium size Onion fried golden brown and crushed
- 2 ½ tsp Ginger garlic paste
- 2 Tomatoes (100gm) grated
- 4 Potatoes medium-size peeled and halved
- 2 Green Chilli slit
- 2 tbsp curd whisked
- ½ tsp Cumin seeds ( jeera)
- 4 Green Cardamom
- 1 Black Cardamom
- 4 Cloves
- 1-inch piece Cinnamon
- 7 to 8 Black peppercorn
- ½ tsp Turmeric powder
- 1 ½ tsp Red chilli powder
- 3 ½ tsp Coriander powder
- ½ tsp Garam masala powder
- 3 tbsp Oil + oil to deep fry onion
- Salt to taste
Method
Heat oil in a deep pan. Add sliced onion and fry till golden brown. Remove from oil, let it cool, and then crush it or roughly grind it in a grinder with your hand.
Heat oil in the pan toss in the whole spices cumin seeds, green cardamom, black cardamom, cloves, cinnamon, black peppercorns and bay leaves sauté for a few seconds.
Add sliced onions and fry on medium heat till they are light pink. Don’t let it turn brown.
Now add in the mutton sauté on medium heat for 4 minutes.
Put in the ginger garlic paste, mix it well and fry for 3 to 4 minutes. Add in all the powdered spices except the garam masala powder, add in the salt, and mix well fry on medium heat for 10 to 12 minutes.
Then add in the grated tomatoes curd and crushed onions mix well and continue to fry for 5 to 7 minutes till the oil comes out.
Add potatoes (cut into half )mix and fry for 2 minutes. now add in around 300 ml water and add ½ tsp garam masala powder. Transfer to a pressure cooker close the lid and cook till 2 whistles on high heat and then turn the flame to low heat and cook for 10 minutes till mutton is soft.
Cooking time for mutton varies on the quality of mutton. Alternatively, you can cook it in the covered pan. Though it is time-consuming, mutton cooked in a pan tastes the best. I usually cook in a deep pan covered with a lid.
Serve hot with rice and rotis.