Main
Aloo gosht (Pakistan)
- Preparation time
- 1 h 30
- Servings
- serves 4
Ingredients
- Lamb — to buy700 g
- Potato — to buy500 g
- Onion — to buy2
- Garlic — to buy4 cloves
- Ginger — to buy20 g
- Tomato — to buy3
- Neutral oil — to buy3 tbsp
- Cumin — to buy1 tsp
- Turmeric — to buy1 tsp
- Garam masala — to buy1 tsp
- Chili pepper — to buy1 tsp
- Feuille de laurier — to buy2 leaves
- Fresh cilantro — to buy1 bunch
- Salt — to buy1 tsp
Preparation
Cut the lamb into large cubes and the potatoes into wedges; pat the meat dry before cooking it.
Heat the oil in a Dutch oven and brown the sliced onions for 8 minutes, until deeply coloured.
Add the crushed garlic and ginger, cook for 1 minute, then add the lamb and sear it for 8 minutes on all sides.
Add the diced tomatoes, cumin, turmeric, garam masala, chilli powder, bay leaves and salt, mix and simmer covered for 10 minutes until the tomatoes release their juices.
Pour in a glass of water, cover and simmer over low heat for 45 minutes, until the lamb starts to become tender.
Add the potatoes, cover again and continue cooking for 20-25 minutes, until they are tender and the sauce has thickened.
Sprinkle with fresh cilantro and serve with basmati rice or chapatis.