Easiest Way to Cook Appetizing Aloo gosht

Aloo gosht. It consists of potatoes (aloo) cooked with meat (gosht), usually lamb or mutton, in a stew -like shorba gravy. The dish can be served and eaten with plain rice or with bread such as roti, paratha or naan. Aloo gosht is an Indian or Pakistani curry featuring lamb or mutton & potatoes slowly cooked in a rich and generously spiced gravy!

Aloo gosht is traditionally made with goat meat, but I used lamb in this recipe for convenience. This, of course, doesn't make any difference to the final dish. It is important, though, to use bone-in meat as the bones add a lot of depth and flavour. You can cook Aloo gosht using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Aloo gosht

1. Prepare of oil.
2. Prepare of red chilli.
3. Prepare of medium size onion.
4. It's of Coriander seeds.
5. It's of curd (yogurt).
6. It's of mutton.
7. It's of medium size potatoes.
8. You need of salt or to taste.
9. It's of medium size tomatoes.
10. Prepare of termeric powder.
11. It's of ginger garlic paste.

Lamb shoulder has the best and most succulent meat. Aloo gosht, from the words aloo and gosht meaning potatoes and meat respectively, is a traditional Pakistani stew based on meat and potatoes. Lamb, mutton, or beef are the usual types of meat used in the preparation of this rich curry, but chicken can also be used. Aloo Gosht is one of those dishes you can never go wrong by serving.

Aloo gosht instructions

1. Gost ko achi trhaan dhoo kar cooker main daal krr high flame par usko ubaalen taa ke gosht ki smell or gnda pani nikl jaay ek ubala aane par paani phaink dein or gosht ko achi trhan dhoo lein..
2. Gosht ko Dhone ke baad cooker main itna pani daln ke gosht doob jay or jitni apko yakhni ki zroort hoo us main ek spoon dhaniya adha spoon namak ek spoon lal mirch powder daal kar 5 se 6 min ka pressure lagadein..
3. Gosht ke glne ke baad ek karahi mein adha cup oil daal kar us mein pyaaz bareek kaat kar medihm brown karein Pyaaz brown ho jayn to tmatr daal dein orr adhaa cup paani daal 5 se 6 min low flame par cover kar dein taa ke tmaatr or pyaaz achi trhaan gal jaayn. Jab tmatr achi trhan gal jaayn to to 1tsp dhaniya powder 1tsp lal mirch powder 1/2 tsp haldi powder or 1/2tsp namak daalen or thoraa saa pani daal dein taa ke masale jalen nahin or masalon ko achi tran bhunain..
4. Masale achi trhan bhun jaayn oil upar aajay to us mein 1/2 cup dahi add karein or achi trhan mix krte rahen jab tak dahin pkna shuru na ho jaay dahin pkne lg jaay to use is wqt tak bhoonen jab tak oil upar aajay or dahi achi trhaan se puk jaye..
5. Phir bhune hve masale main alu ke pieces daal dein or do mint tak bhunen or goshtt bhi daal kar use achi trhan bhunen or phir yakhnii ko stain kar ke us main daaln agr yakhnii km ho to pani add kar sakte hn jitna patli gravy apko chahiye alu glane ke liye ek min ka pressure bhi de sakte hn phir 10 min tak low flame par cover kar ke pkne liye rakh dein or upar grm masala or dhaniya daal kar serve karein..

One of those dishes everyone happens to love. One of those dishes that just spells out C O M F O R T. If you'd ask me to name one dish to represent my childhood, well, this and a hot plate of daal chawal would have a tough time competing! This gravy has potatoes cooked with lamb or mutton in a thick stew. Different parts of India prepare this dish in different ways.