Back To Basics – Pakistani Aloo Gosht aka Goat and Potato Curry

Posted on February 23, 2013

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Aloo Gosht –  Urdu for Meat and Potato curry

Aloo Gosht is a meat curry in Pakistani and North Indian cuisine. It consists of potatoes (“aloo”) cooked with meat (“gosht”), usually lamb or mutton, in a stew-like shorba or gravy. The dish can be served and eaten with plain rice or with bread such as roti, paratha or naan. (source wiki)

If you came here looking for some serious soul soothing cookery then you are at the right place because the recipe I am about to share is truly an ultimate in comfort food, I love how the flavours come together in a slow cooking process. It is not  fancy but it will no doubt capture your senses. Orignating from Pakistani villages, this is a very basic but traditional preparation, one that will soon become a favourite in your home especially on those cold and freezing days.

aloo gosht pakistani recipe

Pakistani Aloo Gosht aka Goat and Potato Curry

Serves 2-3

You will need:

  • 500 grams goat curry pieces (washed and drained)
  • 2 onions, thinly sliced
  • 1 tomato , quartered
  • 8-9 cloves of garlic (whole)
  • 1 small piece of ginger grated
  • 4 medium potatoes, peeled and halved 
  • 1/2 cup fresh coriander leaves finely chopped
  • 1/3 cup of oil

Spices :

  • 1 tsp coriander powder
  • 1 tsp red chilly powder (adjust as per taste)
  • 1 tsp salt or as per taste
  • 1/2 tsp whole cumin seeds
  • 1/3 tsp turmeric powder

Preparation :

  • Heat up a heavy based pot/slow cooker/pressure cooker.
  • Add meat, onions, tomato,ginger, garlic and all the spices.
  • Add a glass of water , cover and pressure cook/slow cook until the water begins to evaporate, the onions have lost form and the meat starts to come off the bone.
  • Add 1/3 cup of oil at this stage and let the meet and gravy fry, we call this the “bhoon-na” process which basically ensures that all the onions, garlic,ginger and tomatoes have been fully cooked. The bhoon-na process is considered complete when the oil separates from the gravy and the gravy comes together as one if that makes sense.
  • At this point, add peeled potatoes and another two glasses of water, cover and cook until potatoes are fully cooked taking care  of not overcooking the potatoes either or they will break.
  • Add chopped coriander leaves and mix well.
  • Serve with fresh naans or a hot chappati and a bed of plain steaming basmati rice.

Tips :

  • A side salad of chopped onions, tomatoes, salt and lemon makes a great accompaniment to the dish.
  • Ensure that the meat is well cooked before you add in the potatoes , goat tends to take longer than usual meats so additional care must be taken to avoid toughness.

And that my friends is what I call comfort food at it’s best.

I hope you will enjoy this delicious preparation , please free to leave a comment or ask me a question if any of the steps are unclear.

What is your favourite comfort food?

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Posted in: Food, Pakistani