Aloo Gosht with a Twist

Ingredients

• 500g (1.1 lb) lamb, cut into pieces 500g (1.1 lb) lamb, cut into pieces
• 3 medium potatoes, peeled and cubed 3 medium potatoes, peeled and cubed
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 teaspoon black pepper powder 1/2 teaspoon black pepper powder
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• 2 tablespoons oil 2 tablespoons oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic and grated ginger. Cook for a minute until fragrant.
4. 4.
   Add lamb pieces and cook until they are browned on all sides.
5. 5.
   Add chopped tomatoes and cook until they turn soft and mushy.
6. 6.
   Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
7. 7.
   Add potatoes and green chilies. Stir to coat them with the spices.
8. 8.
   Cover the pan and let the curry simmer on low heat for about 45 minutes or until the lamb is tender and the potatoes are cooked through.
9. 9.
   Sprinkle garam masala and black pepper powder. Mix well and cook for an additional 2 minutes.
10. 10.
    Garnish with fresh cilantro leaves.
11. 11.
    Serve hot with naan or rice.

Treat your ingredients with care...

• Lamb — Choose tender cuts of lamb for the best results. You can also use mutton as a substitute.
• Potatoes — Cut the potatoes into evenly sized cubes to ensure they cook evenly and maintain their shape in the curry.
• Tomatoes — Use ripe tomatoes for a tangy flavor. If you prefer a smoother curry, you can also puree the tomatoes before adding them to the dish.
• Green chilies — Adjust the number of green chilies according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For a richer flavor, marinate the lamb with yogurt, ginger, and garlic paste for a few hours before cooking.
• If you prefer a thicker curry, mash a few pieces of cooked potatoes and mix them back into the curry.
• Adjust the spice levels by increasing or decreasing the amount of red chili powder and green chilies.
• Serve the Aloo Gosht with a side of raita (yogurt sauce) and pickles for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Aloo Gosht with a side of naan bread or steamed rice. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

Transfer the Aloo Gosht to a serving dish and sprinkle some garam masala and black pepper powder on top for an added visual appeal. Serve with a side of naan bread or rice, and garnish with fresh cilantro leaves.