Monday, February 22, 2016

Easy and quick Aloo Gosht (lamb and potato curry)

For those of you who have never cooked indian curries and are still hesitating, I really recommand this recipe. Of all the indian curries I have cooked so far, it was the easiest and it's flavors are not too disorienting for the indian food neophyte.  The meat was incredibly tender and coated with a rich and thick sauce enhanced with the spices.

Serves 6

- About 3½ pounds (1.5 kilo) lamb meat (I used cutlets, but you can also use shoulder or leg of lamb on the bone, cut into large pieces).

- 6 large waxy potatoes
- 1½ tsp coriander seeds
- 1½ tsp cumin seeds
- 2 tbsp oil
- 1 onion, chopped
- 2 regular or indian bay leaves
- ½ tsp turmeric
- 2 tsp garam masala
- 14 oz (400g) tin chopped tomatoes, with the juice
- 1-2 green chillies, chopped
- 4 garlic cloves, crushed
- 1¼ inch (3 cm) fresh ginger, grated
- 1 tbsp tomato paste

Trim away any excess fat from the lamb.

Cut potatoes into large chunks.

Dry-roast coriander and cumin seeds and grind into a fine powder.  (If you don't have a grinder, just leave them whole OR replace with the same quantity of coriander and cumin powder.)

In a large pot, heat the oil over medium heat and fry the onion and bay leaves until the onions are lightly browned.  Stir in the coriander and cumin, the turmeric and 1 tsp of garam masala.

Add the tomatoes, chillies, garlic and ginger and fry a few minutes.  Stir in the tomato paste and 1 cup (250ml) water.  Add the lamb and mix well.  Season with salt, to taste.  Bring to the boil, cover tightly, reduce the heat and simmer for 1 hour.

Add the potatoes to the pan and cook for another hour, occasionally shaking the pan to prevent meat from sticking.  If all the liquid has evaporated, add another ½ cup (125ml) of water.  When the meat is cooked, the sauce should be fairly thick.

Sprinkle the remaining garam masala and serve on basmati rice or with chapatis.

Source: THE FOOD OF INDIA, a journey for food lovers, ├ęditions Whitecap, 2005.

Have you tried this recipe?  Feel free to share your thoughts or experiences!

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