Aloo Gosht (Pakistani Meat & Potato Curry)
Aloo Gosht (Pakistani Meat & Potato Curry) is a slow-cooked Pakistani meat and Potato Stew prepared with goat meat and aromatic spices.
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Ingredients
- ⅛ cup cooking oil
- 1 medium yellow onion
- 1 tablespoon garlic paste
- 1 ¼ lbs goat meat (see notes)
- 2 Roma tomatoes
- 4 cups water
- 1 teaspoon salt (see notes)
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder (see notes)
- 10 peppercorns
- 2 medium potatoes (see notes)
- 2 serrano chillies (see notes)
- ¼ cup chopped cilantro
Instructions
- Heat the cooking oil and add the diced onions to it.
- Once the onions are medium brown add the garlic paste and saute for about 30 seconds.
- Add the goat meat and saute for 5-10 minutes, until the meat is no longer pink.
- Add the tomatoes and cook on high for a few minutes till they release water.
- Add 4 cups of water, cover and bring the mixture to a boil. Then reduce the heat to medium low and cook for 1 hour to tenderize meat.
- After 1 hour turn the flame back on high, dry all the excess liquid, add all the dry spices and peppercorns, and roast the mixture for 10 minutes.
- Add the potatoes and serrano chilies, and roast for 2-3 minutes. Then add 4 cups of water and bring the mixture to a boil.
- After the curry reaches a boil, reduce the heat to medium and cook for about 10 minutes till the potatoes are 80% cooked through. (see notes)
- Uncover and cook on high until the oil rises to the surface of the curry in a thin layer.
- Garnish with cilantro and serve with hot naan or rice.
Notes
Meat: I recommend goat meat from the hind leg or shoulder for this curry.
Salt & red chili powder: Adjust the salt and chilies to your personal preference as needed.
Potatoes: My favorite potato to use in this curry is a red potato. The trick is to cut a medium potato into plump quarters and then cook them until they are soft and fluffy in the center.
The chilies: I use the chilies whole to add aroma without adding too much heat. If you like your curry spicy, cut the chilies in half lengthwise and use.
Cooking the curry: If you feel your potatoes are cooked through and your curry needs to thicken further, gently remove them with a slotted spoon and set them aside to prevent them from becoming mushy. Continue cooking the curry until it reaches the desired thickness, and then gently add the potatoes back.
Nutrition
Serving: 1servingCalories: 370kcalCarbohydrates: 25gProtein: 35gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 88mgSodium: 781mgPotassium: 1119mgFiber: 4gSugar: 5gVitamin A: 261IUVitamin C: 19mgCalcium: 74mgIron: 4mg
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