Aloo Gosht

Ingredients

Instructions

1. 1

   Prepare everything before you start: slice the onion finely for quicker browning, chop the tomatoes, mince the garlic and ginger, peel and cut the potatoes into large chunks, and pat the lamb dry so it sears rather than steams.

2. 2

   Heat the oil in a heavy pot over medium-high heat. Add the cumin seeds and let them sizzle for 10-15 seconds until fragrant, then add the sliced onion. Cook, stirring often, until the onion is deep golden brown, 8-10 minutes; this color is essential for a rich curry base, but do not let it burn.

3. 3

   Add the lamb and sear for 4-5 minutes, turning so the pieces lose their raw color and pick up some browning. Stir in the garlic and ginger and cook for 30-45 seconds, just until aromatic.

4. 4

   Add the tomatoes, coriander powder, red chilli powder, turmeric powder, salt, and black pepper. Cook on medium heat for 8-10 minutes, stirring and pressing the tomatoes until they break down and the masala thickens. Keep cooking until the oil begins to separate at the edges; this indicates the raw tomato flavor has cooked out.

5. 5

   Pour in the water, scrape up anything stuck to the bottom, and bring to a boil. Cover, reduce to a steady simmer, and cook for 20 minutes, stirring once or twice. The lamb should be partway tender but not fully done.

6. 6

   Add the potatoes, cover again, and simmer for 12-15 minutes more, or until the potatoes are tender and the lamb is fully cooked and easy to pierce. If the curry looks too thin, uncover for the last few minutes and cook until the gravy lightly coats the meat and potatoes.

7. 7

   Turn off the heat and sprinkle in the garam masala, green chilli, and most of the fresh coriander. Cover and let the curry rest for 5 minutes so the flavors settle and the finishing spices bloom gently in the residual heat.

8. 8

   Taste and adjust salt if needed. Serve hot, spooning the gravy over the lamb and potatoes, and garnish with the remaining fresh coriander.

Nutrition per serving

Notes

• •For a 60-minute version, use small to medium bone-in lamb pieces or boneless shoulder cut into 3 cm chunks; larger pieces will need longer.
• •If you prefer a looser curry for rice, add 50-75 ml extra water near the end. For a thicker style to eat with roti, reduce uncovered for a few minutes.
• •Aloo Gosht is excellent with chapati, naan, or steamed basmati rice, plus lemon wedges and sliced onion on the side.
• •If using very starchy potatoes, cut them slightly larger so they hold their shape during simmering.

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