Easy to follow Aloo Gosht recipe, a delicious lamb curry that can be eaten with rice, couscous, any flatbread and even French baguette!
Estimated reading time: 2 minutes
Aloo Gosht is one of those curries I grew up with and that I call my granny’s idiot proof curry. In fact, it was the very first curry I made at the age of 10.
Gosht is a Persian word, referring to any kind of meat, a word that has been adopted by South Asia and today, refers to a variety of meat based curries.
Extremely simple, the potatoes in the recipe result in a curry with a fairly thick consistency.
I love making this with lamb although I distinctly remember having it with chicken more often than not, when we were growing up.
Leg or shoulder of lamb are always good choices for curries. I like to buy a whole or half leg and cut it up myself, retaining the bone to cook with the meat as that lends an incredible depth to the end result.
So, shall we get our aprons on?
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- 1 kg leg of lamb diced, with bone, excess fat removed
- 2 Tbsp ghee or vegetable oil
- 1 medium onion sliced
- 3 garlic cloves sliced widthwise
- 5 cm ginger grated or pounded
- 1 small cinnamon stick
- 2 cardamom pods
- 1 Tbsp cumin seeds
- 1 Tbsp coriander seeds
- 2 green chillies or to taste
- ½ tsp turmeric powder
- 1 Tbsp garam masala I make this fresh each time but a shop bought will do
- 2 bay leaves
- 2 medium tomatoes
- 1 Tbsp tomato puree
- 4 large potatoes quartered
- 1 tsp salt
- 250 ml water
- fresh coriander cilantro, chopped, optional
- Dry fry/dry roast the cumin and coriander seeds separately in a small frying pan over low heat until aromatic, 1-2 minutes.
- Let them cool, then grind into a fine powder in a spice mill or coffee mill.
- Heat the oil in a large pan on medium high heat and fry the onions for a couple of minutes.
- Add the garlic, ginger, cinnamon, cardamom, bay leaves, coriander, cumin, turmeric and half the garam masala. Stir thoroughly for 30 seconds.
- Add the tomatoes, chilli and water, stir and bring to boil.
- Add the lamb, bring back to boil, cover and simmer for 1 and a half hours.
- Add the potatoes and salt, stir, bring back to boil, cover and simmer for another 30 minutes or so until the potatoes are done. If you’d like more gravy, add more water.
- Stir the curry a few times during this final cooking stage, especially if you prefer it dry, to stop the bottom from catching.
- When the potatoes are done, turn the heat off, sprinkle the rest of the garam masala all over and some chopped fresh coriander if you wish.