Aloo Gosht - Indian Lamb and Potato Curry Recipe

Aloo Gosht - Indian Lamb and Potato Curry Recipe

Indian cuisine is a treasure trove of aromatic spices, tantalizing flavors, and heartwarming recipes that have been passed down through generations. Among these culinary delights, Aloo Gosht stands out as a beloved classic—a hearty curry that combines tender pieces of lamb with soft, succulent potatoes, all bathed in a rich and fragrant sauce.

Course Dinner, Lunch, Main Course

Cuisine Indian

Keyword aloo gosht, lamb with potatoes, mutton with potatoes

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 495kcal

Ingredients

Marination for lamb

1½ lbs Boneless lamb, cut into bite-sized pieces
1 cup Plain yogurt
1 tbsp Ginger-garlic paste made from equal parts of ginger and garlic
1 tsp Ground cumin
1 tsp Ground coriander
½ tsp Turmeric powder
½ tsp Red chili powder adjust to taste
½ tsp Salt to taste

For the curry

2 tbsp Vegetable oil
2 tbsp Ghee optional
2 large Onions finely chopped
2 large Tomatoes finely chopped
2-3 med Green chilies slit (adjust to taste)
1 tsp Cumin seeds
1 Cinnamon stick
2-3 Green cardamom pods
2-3 Cloves
1 Bay leaf
1 teaspoon Garam masala
1/2 teaspoon Ground cumin
1/2 teaspoon Ground coriander
1/2 teaspoon Red chili powder adjust to taste
1/4 teaspoon Turmeric powder
4 - 6 med Potatoes peeled and quartered
½ tsp Salt to taste
Fresh cilantro leaves for garnish
Water as needed

US Customary - Metric

Instructions

Marinate the Lamb: Mix yogurt, ginger-garlic paste, ground cumin, ground coriander, turmeric powder, red chili powder, and salt in a bowl. Coat lamb pieces with the marinade and refrigerate for at least 2 hours or overnight.
Pro tip - remove the lamb from the refrigerator and thaw on the counter at least an hour before cooking.
1½ lbs Boneless lamb, cut into bite-sized pieces, 1 cup Plain yogurt, 1 tbsp Ginger-garlic paste, 1 tsp Ground cumin, 1 tsp Ground coriander, ½ tsp Turmeric powder, ½ tsp Red chili powder, ½ tsp Salt to taste
Cook the Lamb: Heat the ghee and vegetable oil in a large pot. Add the cumin seeds, cinnamon sticks, green cardamom pods, cloves, and bay leaf. Sauté briefly. Add onions and green chilies, and sauté until onions turn golden. Add the marinated lamb and cook until it starts to brown.
2 tbsp Vegetable oil, 2 tbsp Ghee, 2 large Onions, 2-3 med Green chilies, 1 tsp Cumin seeds, 1 Cinnamon stick, 2-3 Green cardamom pods, 2-3 Cloves, 1 Bay leaf
Add Tomatoes and Spices: Add chopped tomatoes and cook until soft and oil separates from the masala. Stir in ground cumin, coriander, red chili powder, turmeric powder, and salt. Cook for 2-3 minutes.
2 large Tomatoes, 1/2 teaspoon Ground cumin, 1/2 teaspoon Ground coriander, 1/2 teaspoon Red chili powder, 1/4 teaspoon Turmeric powder, ½ tsp Salt to taste
Simmer: Add the quartered potatoes to the pot and mix with lamb and spices. Add enough water to cover the meat and potatoes. Cover and simmer for 45 minutes to 1 hour, until lamb is tender and potatoes are cooked.
4 - 6 med Potatoes, Water as needed
Finish and Garnish: Sprinkle garam masala over the curry and stir. Garnish with fresh cilantro leaves.
1 teaspoon Garam masala, Fresh cilantro leaves for garnish
Serve hot with rice, naan, or roti. Enjoy!

Notes

Marination Matters: Marinate the lamb for at least 2 hours, or better yet, overnight. This step is crucial for tenderizing the meat and allowing the flavors to penetrate deeply.

Choose the Right Cut: Opt for boneless lamb pieces from the shoulder or leg, as they are well-suited for slow cooking and will become tender and flavorful in the curry.

Balancing Spices: Adjust the spice levels to your preference. If you prefer a milder curry, reduce the amount of red chili powder and green chilies. Conversely, if you love it hot, feel free to increase the spice.

Sauté the Potatoes: Don't skip the step of sautéing the potatoes before adding them to the curry. This helps the potatoes hold their shape and develop a nice texture.

Control the Consistency: Keep an eye on the amount of water you add during cooking. The goal is to have a thick, luscious gravy, so add water sparingly and adjust as needed.

Slow and Steady: Simmer the curry on low heat to allow the flavors to meld together and the meat to become tender. Rushing the process may result in less flavorful and tougher meat.

Fresh Ingredients: Whenever possible, use fresh spices and herbs for the best flavor. Freshly ground cumin and coriander seeds can elevate the taste of your curry.

Don't Forget Garam Masala: Adding garam masala towards the end of cooking brings warmth and complexity to the dish. It's a crucial finishing touch.

Garnish with Fresh Herbs: A handful of fresh cilantro leaves adds a burst of freshness and color to the final dish. It's a simple yet effective way to enhance the presentation.

Serving Suggestions: Aloo Gosht pairs wonderfully with steamed rice, naan, or roti. These sides complement the curry and help balance its flavors.

Experiment and Adjust: Don't be afraid to tweak the recipe to match your taste preferences. Indian cooking is about customization, so feel free to make it your own by adjusting the spices and ingredients.

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