Aloo Gosht - Lamb Potato Curry
Traditional lamb curry with potatoes, mostly popular in muslim households, made on any weekday.
Ingredients
- 500 Grams Lamb Choose medium pieces with bone
- 1 Onion Large, Finely chopped
- 2 Potatoes Medium size, chopped to desired size, I have used medium
- 2 Tomatoes Medium size, chopped
- 1 Inch Cinnamon stick
- 4 Cloves
- 2 Bayleaves
- 3 Garlic Cloves Chopped
- 1 Inch Ginger Chopped
- 2 Black Cardamom Optional
- 1 Tsp Cumin Seeds
- 1 Tsp Cumin Powder
- 2 Tsp Coriander Powder
- 1.5 Tsp Garam Masala Powder
- 1 Tsp Red Chilli Powder As per taste
- 1 Tsp Turmeric Powder
- 1 Tsp Salt As per taste
- 3 Tbsp Oil
Instructions
- In a pan, add 1 tbsp of oil, let the oil get hot and then add cut potatoes. Give potatoes shallow fry, then take out and keep aside.
- Now in the same pan, add 1 tbsp of oil, and once oil is hot, add onions, garlic and ginger. Keep the heat low to medium. Fry till the raw smell fades away.
- Add chopped tomatoes and turmeric powder and fry till tomato is not raw and crunchy.
- Move all these contents and grind to a paste, and keep it aside.
- In the same pan, now add 1 tbsp of oil. Once oil has heated add bayleaves, black cardamom, cinnamon and cloves.
- Add cumin seeds and when the seeds crackle, add cumin powder. Now add red chilli powder as well as coriander powder. Keep stirring the pan constantly.
- Now add the pureed onion, garlic, tomato in the pan and cook for 2 mins. Add 1.5 cup of water.
- Once the water gets a bit of boil, add cut lamb pieces in the pan. Add more water if required and cover the pan.
- After 30-35 mins lamb would get almost cooked. Check by taking a lamb piece out to see if its almost cooked. Now add the potatoes. Add more water if required to get desired consistency of the gravy.
- Let this cook on medium heat for another 8-10 mins. Finally add garam masala and mix it. Let this cook for 2 mins.
- Serve this hot lamb curry with rice or roti/ chapati.
Notes
- Before adding potatoes, keep them in warm water, this will take away the starch and avoid the curry getting sloppy.
- I have used lamb with bone. This aloo gosht tastes best when meat has bone. I have used spring lamb for better taste and spring lamb cooks relatively quicker too.
- Use a heavy pan for cooking to avoid burning of the curry. You can use pressure cooker too. If using pressure cooker, apply the pressure once mutton / lamb is added and let it cook for 4 whistles.
Nutrition
Nutrition Facts
Aloo Gosht - Lamb Potato Curry
Amount Per Serving
Calories 762
Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 18g113%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 122mg41%
Sodium 909mg40%
Potassium 1319mg38%
Carbohydrates 37g12%
Fiber 6g25%
Sugar 5g6%
Protein 33g66%
Vitamin A 689IU14%
Vitamin C 45mg55%
Calcium 93mg9%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.