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Aloo Gosht

Name: Aloo Gosht
Prep time: 120 s
Cook time: 4800 s
Total time: 5220 s
Yield: 4
Cuisine: Pakistani,Local
Ingredients: 4 tablespoons Oil olive salad or cooking; 2 Units Onions raw; 1/2 kilogram Lamb domestic cubed for stew or kabob (leg and shoulder) separable lean only trimmed to 1/4 fat cooked braised; 400 grams Potatoes flesh and skin raw; 1 teaspoon Salt table; 1/4 teaspoon Spices turmeric ground; 1/2 teaspoon Spices chili powder; 2 teaspoons Spices coriander seed; 2 Units Peppers hot chili green raw; 1/4 cup Coriander (cilantro) leaves raw

87'

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Not included in this recipe

Treenut

Soy

Peanuts

Gluten

Fish

Egg

Crustaceans

Dinner

Lunch

Main course

Ingredients

Servings

- 4 Portions +

Oil, olive, salad or cooking

4 tablespoons Oil, olive, salad or cooking

Onions, raw

2 Units Onions, raw

Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4 fat, cooked, braised

1/2 kilogram Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4 fat, cooked, braised

Potatoes, flesh and skin, raw

400 grams Potatoes, flesh and skin, raw

Salt, table

1 teaspoon Salt, table

Spices, turmeric, ground

1/4 teaspoon Spices, turmeric, ground

Spices, chili powder

1/2 teaspoon Spices, chili powder

Spices, coriander seed

2 teaspoons Spices, coriander seed

Peppers, hot chili, green, raw

2 Units Peppers, hot chili, green, raw

Coriander (cilantro) leaves, raw

1/4 cup Coriander (cilantro) leaves, raw

Aloo Gosht

Nutritional Facts

24%

Daily Value

494

Kcal/serving

Nutri value

Go to instructions

Instructions

5 Steps

87'

Total

Preparation

80'

Cooking

Waiting

Step by step

1 of 5

Step 1

1. Heat oil in a large pot. Add onions, and fry till golden brown. Take out the onions, and place in a blender. Blend with ¼ cup water into a chunky paste.

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2 of 5

Step 2

2. In the same pot, heat the oil again and add onion paste. Fry for a few seconds and then add ginger garlic paste followed by mutton pieces.
3. Fry for 2 – 3 minutes till the colour of mutton changes, and then add coriander powder, red chili powder, turmeric and salt.

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3 of 5

60'

Step 3

4. Fry for a minute or so, then add tomatoes. Fry for about 15 – 20 minutes till tomatoes soften.
5. Add about 2 cups of water. Adjust water based on the amount of gravy that is preferred.
6. Bring the salan to a boil, and then turn heat to low. Cover with the lid ¾th of the way, and cook for about 15 minutes. Add the potatoes and keep cooking, till the mutton and potatoes both are tender. This will take about an hour.

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4 of 5

Step 4

7. Once the mutton is tender, garnish with green chilies and coriander. Serve hot with naan or rice.

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5 of 5

15'

Step 5

Pressure cooker method
1. Follow steps 1 – 4 in the saute / sear / cook mode in your pressure cooker. Once the tomatoes are softened, add potatoes and 2 cups of water. Pressure cook for 22 minutes (see notes), and quick release. Open the pressure cooker, and use the saute / sear mode to reduce the gravy to your desired consistency.

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