A delicious aloo gosht stew that is homestyle delicious and perfect comfort food. Serve it with basmati rice or roti. Pair it with fresh green or Indian cucumber salad.
Servings 6 serving
- 1.1 pound lamb/mutton/beef pieces with bones ,I used goat leg pieces. (500 gm)
- ½ cup oil ,use less if using fried onions
- 2 (250 gram) onions sliced or ½ cup packed fried onions, see notes
- 1 to 1½ tablespoon green chilli paste ,less or more chilli as per spice level
- 1 tablespoon ginger garlic paste
- ½ tablespoon coriander powder
- 1 teaspoon cumin seeds or powder
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri chilli for colour, optional
- ½ teaspoon salt
- 1 inch cinnamon
- ½ teaspoon black pepper
- 4 cloves
- 1 black cardamom , split
- 3 tomatoes , cut in large chunks or pureed
- 3-4 medium potatoes
- Water as required
- 2-3 green chillies slit, deseeded
- fistful fresh coriander leaves ,chopped
- 2 lemon wedges
Take oil in a pot and fry onion slices for 15 minutes on slow heat, cover the pot. Fry further on medium flame for 5 minutes until light golden.
Now, add all spices, give it a stir and let spices sizzle.
Add meat in the pot and fry further for 7 minutes until meat changes it's color to brown.
Stir in tomatoes and cover the pot. Cook for 3-4 minutes. Then add ½ cup warm water, cover the pot. Cook on slow heat for 30-45 until meat is tender. (You may cook in pressure cooker.)
Remove lid and cook for 10 minutes on medium heat with frequent stirring until oil separates on the side of pot. (Bhunnofying)
Pour ¾ cup water in the pot, stir and throw in potatoes chunks. Potatoes should be immersed in gravy. Cover the lid and cook for 7-10 minutes until potatoes are fork tender.
Garnish with coriander and chillies.
If using pre-fried onions, first fry the spices for a minute. Then, stir in crushed and fried onions along with meat pieces. Follow the rest of steps as per recipe.
Pair with boiled basmati rice or chapati for best taste.
Serving: 1cup | Calories: 440kcal