Aloo Gosht
Ingredients
- 600 gr. (1 lb. 5 oz.) cubed lamb
- 600 gr. (1 lb. 5 oz.) charlotte potatoes
- 2 medium onions, thinly sliced
- 5 cloves garlic, crushed
- 2 tbsp. finely chopped ginger
- 1 tsp. salt
- 500 ml. (17½ fl. oz.) water
- 4 tomatoes, roughly chopped
- Further 500 ml. (17½ fl. oz.) water
- 1 tbsp. coriander
- ½ tsp. chilli powder
- 1½ tsp cumin
- ¾ tsp. turmeric
- 1 x 6 cm. (2½") Cinnamon stick
- 2 black cardamom pods
- 2 medium bay leaves
- 1 tbsp. Garam Masala
- 1 tsp. Coriander leaf
- ¼ tsp. Fenugreek leaf (optional)
Method
Fry the onions until softened and beginning to brown. Add the chopped garlic and ginger and fry for a minute.
Add the cubed lamb, salt, 500 ml. (17½ fl. oz.) water, the chopped tomatoes and sprinkle in the ground spices.
Bring to the boil and cook over a fairly high heat, uncovered, until all the liquid has evaporated and the lamb is starting to fry in its own oil. About 30 minutes.
Now add the whole spices, potatoes and a further 500 ml. (17½ fl. oz.) water. Cover and simmer for a further 30 minutes or until the potatoes are cooked through.
Remove the lid and simmer until the sauce is thick and spots of red oil appear on the surface. If you like more sauce adjust the water accordingly after this last simmering. Remove the cinnamon stick, cardamon pods and bay leaves.
Just before serving stir in the Masala spices.
Serve with a bowl of cool yoghurt, Spiced Pickled Vegetables or Spicy Greens and Tarka Naans
