Ingredients with Measurements:
- 1 pound lamb meat, cut into bite-sized pieces
- 2 medium-sized potatoes, peeled and cubed
- 2 medium-sized tomatoes, chopped
- 1 medium-sized onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 green chilies, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- 1 cup water
- Fresh cilantro leaves for garnish
Special equipment needed:
- Pressure cooker or Dutch oven
Step-by-step instructions:
1. Heat oil in a pressure cooker or Dutch oven over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions, garlic, ginger, and green chilies. Saute until onions turn translucent.
4. Add lamb meat and cook until browned on all sides.
5. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. Add chopped tomatoes and cook until they turn mushy.
7. Add cubed potatoes and water. Mix well.
8. Close the pressure cooker or Dutch oven and cook for 15 minutes on medium heat or until lamb meat and potatoes are cooked.
9. Once the pressure is released, open the lid and add garam masala. Mix well.
10. Garnish with fresh cilantro leaves and serve hot with rice or naan.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or chicken.
- Potatoes can be substituted with sweet potatoes or carrots.
- Green chilies can be substituted with jalapeno peppers.
Variations:
- Add chopped spinach or kale for added nutrition.
- Use canned tomatoes instead of fresh tomatoes for a smoother texture.
- Add coconut milk for a creamier texture.
Tips and tricks:
- Use a pressure cooker for faster cooking time.
- Marinate the lamb meat in yogurt and spices for a few hours before cooking for added flavor.
- Add a pinch of sugar to balance the acidity of the tomatoes.
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.
Garnishes:
Garnish with fresh cilantro leaves.
Pairings:
Pair with a side of cucumber raita or a mixed vegetable salad.
Suggested side dishes:
- Rice
- Naan
- Cucumber raita
- Mixed vegetable salad
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the lamb meat and potatoes thoroughly.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Aloo Gosht is a popular Pakistani and Indian dish that combines lamb meat and potatoes in a flavorful curry.
Flavor profiles:
Savory, spicy, and aromatic.
Serving suggestions:
Serve hot with rice or naan.
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Region: Indian