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Aloo gosht
آلو گوشت (aloo gosht): mutton and potatoes in a thin, spiced shorba, Pakistan's everyday home curry
If one curry stands for a weekday dinner in a Pakistani house, from Rawalpindi flats to Karachi's Nazimabad, it is aloo gosht: mutton on the bone and halved potatoes in a loose, peppery shorba meant to be soaked up with chapati or poured over plain rice. Nothing about it is fancy; its comfort comes from a long bhuna of onion, tomato and spice before any water goes in, so the thin gravy still tastes deep. The potatoes go in once the meat is half done and come out soft at the edges, having drunk the gravy. Adding them at the start leaves them falling apart while the meat is still chewy, so wait. Chef's tip: when the masala is fully fried, add the water boiling hot, not cold, so the meat keeps cooking and the shorba stays clear rather than greasy.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 5
Ingredients
For the curry
- 1 ⅔ lb mutton or goat on the bonecut into medium pieces
- 6 tbsp vegetable oil
- 2 onionsfinely sliced
- 1 ½ tbsp ginger-garlic paste
- 3 tomatoeschopped
- 1 ½ tsp red chilli powder
- 2 tsp ground coriander
- 1 /2 tsp ground turmeric
- 1 ½ tsp salt
- 4 ¼ cups boiling water
- 1 ⅛ lb potatoespeeled and halved
- 1 tsp garam masala
To serve
- 2 tbsp fresh coriander (optional)chopped
- 2 green chillies (optional)slit
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Method
0/8 doneStep 1: Heat 6 tbsp vegetable oil in a heavy pan over a medium heat and fry 2 onions for 8–10 minutes until golden.
10 minStep 2: Add 1 ⅔ lb mutton or goat on the bone and 1 ½ tbsp ginger-garlic paste and stir-fry over a medium-high heat for 6–8 minutes until the meat is sealed and lightly browned.
8 minStep 3: Add 3 tomatoes, 1 ½ tsp red chilli powder, 2 tsp ground coriander, 1 /2 tsp ground turmeric and 1 ½ tsp salt. Cook for 8–10 minutes, stirring often and adding a splash of water if it catches, until the tomatoes have melted and oil separates from the masala.
10 minStep 4: Pour in 4 ¼ cups boiling water and bring to the boil.
2 minStep 5: Cover and simmer on a low heat for 35 minutes until the meat is about half tender.
35 minStep 6: Add 1 ⅛ lb potatoes and simmer, covered, for 20–25 minutes until a knife slides into them easily and the mutton is completely tender.
20 minStep 7: Stir in 1 tsp garam masala. The gravy should be thin and pourable; add hot water if needed.
2 minStep 8: Scatter with 2 tbsp fresh coriander and 2 green chillies and serve with chapati or plain rice.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 34 g
- Carbs
- 26 g
- Fat
- 25 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aloo gosht take?
- About 90 minutes in total: 15 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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