Ingredients with Measurements:
- 1 pound boneless lamb, cut into small pieces
- 2 medium-sized potatoes, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 tomatoes, chopped
- 2 cups spinach, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 2 tablespoons vegetable oil
- Salt to taste
- Water as needed
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Heat the oil in a pressure cooker over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add minced garlic and grated ginger and sauté for a minute.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
7. Add lamb pieces and cubed potatoes. Mix well.
8. Add enough water to cover the lamb and potatoes.
9. Close the pressure cooker lid and cook for 15 minutes or until the lamb is tender.
10. Release the pressure and open the lid.
11. Add chopped spinach and garam masala powder. Mix well.
12. Cook for another 5 minutes or until the spinach is wilted.
13. Serve hot with rice or naan.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Fiber: 5g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Potatoes can be substituted with sweet potatoes or carrots.
- Spinach can be substituted with kale or collard greens.
Variations:
- Add chopped bell peppers for extra flavor and nutrition.
- Use canned tomatoes instead of fresh tomatoes for a quicker version.
- Add a dollop of yogurt on top for a creamy texture.
Tips and tricks:
- Use a pressure cooker for a quicker cooking time.
- Adjust the amount of spices according to your taste preference.
- Add more water if needed to prevent burning.
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 bowl with rice or naan on the side.
- Garnish with chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley
- Yogurt
Pairings:
- Rice
- Naan
- Roti
Suggested side dishes:
- Raita
- Salad
Troubleshooting advice:
- If the lamb is tough, cook for a few more minutes until tender.
- If the curry is too watery, cook for a few more minutes without the lid to thicken the sauce.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Aloo Gosht is a popular Pakistani and Indian dish that is traditionally made with lamb or beef and potatoes.
Flavor profiles:
- Spicy, savory, and slightly tangy.
Serving suggestions:
- Serve hot with rice or naan.
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Region: Indian