Roman-style Aloo Gosht

Ingredients

In this Roman adaptation of Aloo Gosht, we incorporate Roman spices such as garlic, rosemary, and oregano to infuse the dish with the flavors of Roman cuisine. Additionally, we use a tomato-based sauce instead of the traditional yogurt-based sauce found in Pakistani Aloo Gosht. These modifications create a unique fusion dish that combines the best of both culinary traditions. We alse have the original recipe for Aloo gosht, so you can check it out.

• 500g (1.1 lb) lamb or beef, cut into cubes 500g (1.1 lb) lamb or beef, cut into cubes
• 4 medium potatoes, peeled and diced 4 medium potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the meat cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced tomatoes, dried rosemary, dried oregano, paprika, cumin powder, turmeric powder, salt, and pepper. Cook for a few minutes until the tomatoes soften.
4. 4.
   Add enough water to cover the meat and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the meat is tender.
5. 5.
   Add the diced potatoes to the pot and continue to simmer for an additional 20 minutes or until the potatoes are cooked through.
6. 6.
   Adjust the seasoning if needed and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Lamb or beef — Choose lean cuts of meat for a healthier option. Trim any excess fat before cooking.
• Potatoes — Make sure to dice the potatoes into evenly sized pieces to ensure they cook evenly.

Tips & Tricks

• For a richer flavor, marinate the meat in a mixture of Roman spices and olive oil for a few hours before cooking.
• Serve the stew with crusty bread to soak up the delicious sauce.
• Feel free to adjust the spice levels according to your preference.

Serving advice

Roman-style Aloo Gosht is best served hot, accompanied by a side of crusty bread or steamed rice. Garnish with fresh parsley for a pop of color.

Presentation advice

Serve the stew in individual bowls, making sure to showcase the tender meat and potatoes. Drizzle a little olive oil on top and sprinkle with fresh parsley for an elegant touch.