Ingredients with Measurements:
- 1 lb. lamb, cut into bite-sized pieces
- 2 large potatoes, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tsp. cumin seeds
- 1 tsp. coriander powder
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. salt
- 2 tbsp. oil
- 2 cups water
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add chopped onions and sauté until they turn golden brown.
3. Add minced garlic and grated ginger. Stir and cook for a minute.
4. Add lamb pieces and stir to coat them with the onion mixture.
5. Add coriander powder, turmeric powder, red chili powder, and salt. Stir to combine.
6. Add water and bring to a boil. Reduce heat to low, cover the pot with a lid, and let it simmer for 30 minutes.
7. Add cubed potatoes and stir to combine. Cover the pot again and let it simmer for another 20 minutes or until the potatoes are cooked through.
8. Garnish with fresh cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 20g
Protein: 22g
Sodium: 500mg
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Potatoes can be substituted with sweet potatoes or carrots.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add chopped tomatoes or tomato paste for a tangy flavor.
- Add green peas or green beans for extra vegetables.
- Add coconut milk for a creamy texture.
Tips and tricks:
- Use a heavy-bottomed pot to prevent burning.
- Cut the lamb into bite-sized pieces for even cooking.
- Grate the ginger using a microplane for a fine texture.
- Adjust the amount of red chili powder to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro
Pairings:
- Rice
- Naan bread
- Raita (yogurt dip)
Suggested side dishes:
- Steamed vegetables
- Roasted cauliflower
- Cucumber salad
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Cook lamb to an internal temperature of 145°F (63°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Aloo Gosht is a popular Pakistani and Indian dish that combines lamb or beef with potatoes in a flavorful curry sauce.
Flavor profiles:
Savory, spicy, aromatic
Serving suggestions:
Serve hot with rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian