The combination of tender chunks of lamb and cooked potatoes is delicious. I like to cook the potatoes until they are almost falling apart into the sauce. Aloo gosht is such an easy curry to make. There is only a bit of prep work and then your saucepan does most of the work.
International & UK Orders
- 5 tablespoons rapeseed, vegetable oil or ghee
- 1 teaspoon cumin seeds
- 2 medium onions – finely chopped
- 2 tablespoons garlic and ginger paste
- 1 teaspoon red chilli flakes
- 1 teaspoon Basar curry powder or or chilli powder
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 1 x 400ml tin of chopped tomatoes
- 750g (1 ½ lbs.) Lamb leg cut into bite sized pieces with bone
- 450g (1 lb.) potatoes - peeled and cut into bite sized pieces
- 1 teaspoon garam masala
- Heat the oil/ghee in a large pan over medium high heat.
- When visibly hot, add the cumin seeds and temper in the oil for about 30 seconds.
- Add the chopped onion and fry until lightly browned. About five minutes should do the job.
- Stir in the garlic and ginger paste and allow to sizzle for about 30 seconds and then add the red chilli flakes, chilli powder, paprika, turmeric, coriander and ground cumin.
- Stir this into the onion mixture. It will become quite fragrant after 30 seconds. When this happens, stir in the chopped tomatoes. Bring to a simmer and leave as is or blend with a hand held blender until smooth if you prefer a smooth sauce.
- Stir in the lamb pieces with the bone and simmer in the sauce for about 30 minutes.
- Now add the cubed potatoes and cover the pan to let both the meat and potatoes cook through for about 10 - 20 minutes depending on the size of your potato chunks.
- When the meat is tender and the potatoes are nice and soft, season with salt to taste.
- Sprinkle with the garam masala to serve.