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Aloo gosht: photo of the dish
Illustrative photo: Miansari66 — CC0, Wikimedia Commons
Meat

Aloo gosht

Pakistani lamb stew cooked with potatoes in a sauce of onions, tomatoes and spices. The meat becomes melt-in-the-mouth tender, the sauce thickens nicely, and the potatoes soak up all the flavors.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Heat the oil in a large casserole and brown the lamb pieces on all sides over high heat, then set them aside.
  2. In the same casserole, cook the onions for 12 to 15 minutes over medium heat until deeply golden.
  3. Add the garlic and ginger paste, cook for 2 minutes, then stir in the tomatoes and tomato paste and let them break down for 8 minutes.
  4. Add the spices (chili, coriander, turmeric, cumin, bay leaves) and the yogurt, stirring to keep the yogurt from splitting.
  5. Return the meat, pour in the warm water, cover and simmer over low heat for 1 hour.
  6. Add the potatoes and continue cooking for 25 to 30 minutes, until the meat is tender and the potatoes are soft.
  7. Finish with the garam masala and fresh coriander, adjust the salt, and serve hot with chapatis.

Variations and tips

Chicken version. Replace the lamb with 700 g of chicken thighs and reduce the simmering time to 30 minutes before adding the potatoes.

Lighter version. Skim the sauce before serving, removing the fat that rises to the surface with a spoon.

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Original Ecomely recipe.