ALOO GOSHT
By Simbooker on the 30th January 2015
Files & Tags: recipes, index, indian, curries, tomatoes, chili pepper, goat & lamb
I'm licking my lips. My Gosh that was good. I rarely go to Indian restaurants, neither do I order Indian Takeaways. But Aloo Gosht along with Rogan Josh, is my favourite Indian/Pakistani dish, and as I ate this meal, I wondered if it was the best thing I have ever tasted.
Files & Tags: recipes, index, indian, curries, tomatoes, chili pepper, goat & lamb
I'm licking my lips. My Gosh that was good. I rarely go to Indian restaurants, neither do I order Indian Takeaways. But Aloo Gosht along with Rogan Josh, is my favourite Indian/Pakistani dish, and as I ate this meal, I wondered if it was the best thing I have ever tasted.
But I digress for a moment. I know this dish only tasted as amazing as it did, because I cooked it with the lamb on the bone. If I had ordered this dish at an Indian restaurant or for takeaway, there would be no bone to add that rich succulent flavour to the Shorba Gravy.
You see in the UK, lamb curry dishes are often served with the bone out. That's such a shame, because it's always better flavour to cook on the bone. Aloo Gosht is a lamb or mutton curry, cooked down in spices and potatoes.
As with nearly all Indian Curries, this is served with a flatbread such as roti or naan, or alternatively with rice. I serve it with both. This dish is simmered in spices such as red chilli powder, cumin, garam masala, cardamoms...and more. Rather than being exact, this dish is feel, sense, and taste. You may want more or less of one, or more ingredient. My recipe is a blue print, for great videos of this dish I recommend here and here.
ALOO GOSHT RECIPE
THE INGREDIENTS...2 pounds of lamb cutlets or mutton (bone in), 2 tbs of achiote oil/annatto (for colour). Mix these dried spices together...
2 tsp of red Chilli Powder, 2 tsp of ginger powder, 1/2 or 1 tsp of Cumin,
1/2 tsp or 1 tsp black pepper. Set aside for use.
The Other Ingredients are...2 or more tsp of Garam Masala, 4 green cardamoms, 2 tbs of tomato paste, 2 cinnamon sticks, 2 bay leaves, 1 smalled yellow onion peeled, 1 garlic head sliced down the centre, 1/4 cup of vegetable oil, 1 tbs of dried Cilantro, 10 large potatoes peeled and cut into chunks, 1/4 cup of cream, 5 cups water, or enough water to cover meat and potatoes, 3 tsp light soy sauce, salt to taste.
THE METHOD AND COOKING
1. Heat the vegetable oil in a wide pot, once it's hot enough add the lamb and sear for at least a minute on each side. Sprinkle about half a teaspoon of salt over the lamb and then add the soy sauce. Continue to sear until the lamb is browned. If it starts to burn turn down the temp.
2. Remove from the pan, and add the mixed spices; Chilli, Ginger, Cumin, black pepper. Saute these spices on medium heat for about five minutes or until they become aromatic and darken. Then add the lamb back to the pot and coat the lamb with the spicy sauce.
3. Add the water and bring to a boil for eight minutes, then turn to a low simmer and add the remaining ingredients with the exception of the cream and potatoes.
4. Once the lamb is halfway to cooking add the potatoes. You may need to add more water at this stage to cover the meat and potatoes. Once the potatoes have been boiling for five minutes stir in the cream. Check for salt or any other ingredients you may feel it needs.
5. Simmer until the lamb is cooked and the potatoes are fork tender-but not falling apart. Serve with rice and/or roti.
1. Heat the vegetable oil in a wide pot, once it's hot enough add the lamb and sear for at least a minute on each side. Sprinkle about half a teaspoon of salt over the lamb and then add the soy sauce. Continue to sear until the lamb is browned. If it starts to burn turn down the temp.
2. Remove from the pan, and add the mixed spices; Chilli, Ginger, Cumin, black pepper. Saute these spices on medium heat for about five minutes or until they become aromatic and darken. Then add the lamb back to the pot and coat the lamb with the spicy sauce.
3. Add the water and bring to a boil for eight minutes, then turn to a low simmer and add the remaining ingredients with the exception of the cream and potatoes.
4. Once the lamb is halfway to cooking add the potatoes. You may need to add more water at this stage to cover the meat and potatoes. Once the potatoes have been boiling for five minutes stir in the cream. Check for salt or any other ingredients you may feel it needs.
5. Simmer until the lamb is cooked and the potatoes are fork tender-but not falling apart. Serve with rice and/or roti.