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Aloo Gosht Recipe

Pakistani / North Indian · Main course · 75 min total

A classic Pakistani and North Indian curry featuring tender chunks of meat and potatoes simmered in a fragrant, spiced onion-tomato gravy.

Ingredients

• 500g lamb or beef, cut into 2-inch cubes
• 3 medium potatoes, peeled and quartered
• 2 large onions, finely sliced
• 3 tomatoes, pureed
• 2 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 2-3 green cardamom pods
• 1 cinnamon stick (2-inch)
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• Salt to taste
• 1/2 cup oil or ghee
• Fresh cilantro for garnish

Instructions

1. Heat oil in a heavy-bottomed pot over medium heat. Add cumin seeds, cardamom pods, and cinnamon stick; sauté until fragrant, about 30 seconds.
2. Add sliced onions and cook, stirring frequently, until golden brown (about 10 minutes).
3. Add ginger-garlic paste and cook for 1 minute until raw smell disappears.
4. Add meat cubes and sear on all sides until browned (about 5 minutes).
5. Add turmeric, red chili, coriander powders, and salt. Stir well and cook for 2 minutes.
6. Add tomato puree and cook on medium heat until oil separates (about 5-7 minutes).
7. Add 2 cups of hot water, bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes (or until meat is almost tender).
8. Add potato quarters and garam masala. Stir gently, cover, and cook for another 15-20 minutes until potatoes are tender and gravy thickens.
9. Garnish with fresh cilantro and serve hot with naan or rice.

Tips

• For a richer flavor, use ghee instead of oil.
• Adjust water quantity for desired gravy consistency.
• Can be made ahead; flavors deepen overnight.
• Serve with a squeeze of lemon juice for brightness.

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