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By Sahar Ali
There’s no doubt that if there was a list of Pakistani comfort foods, Aloo Gosht would top it. There’s nothing like a comforting pot of this classic meat-and-potato curry to take you home, or back to your childhood.
Our family recipe makes for a broth-like gravy. If you prefer it thicker, you may use ½ cup tomato purée in place of the yogurt, and just one cup of water. Adjust the red chili powder to balance out the sweetness of the tomato and onions.
- Mutton (goat meat on the bone) – 1 lb
- Potatoes – 2-3
- Onion – 1 medium
- Ginger paste – 1 tbsp
- Garlic paste – 1½ tbsp
- Coriander powder – 1 tsp, level
- Turmeric powder – ½ tsp
- Red chili powder (cayenne pepper) – 1 tsp, or more if you like it hot
- Yogurt – 2 tbsp
- Cooking Oil – ⅓ cup
- Water – 2-3 cups
- Salt to taste
- Peel, cut and soak the potatoes in water.
- Chop the onion finely.
- Heat oil in a pot and fry the onion till golden.
- Add the garlic and ginger paste and stir for two or three minutes.
- Add the meat to the pot and stir till it loses its redness.
- Mix the spices and yogurt to make a thick paste and add to the pot.
- Roast the meat and spices for about 10 minutes making sure they don't burn by sprinkling water every so often till the spices combine to a gravy.
- Now add water to the pot, cover and simmer for 30-45 minutes to cook the meat till it is tender.
- Deep fry the potatoes in a separate pan. Make sure you pat them dry completely with a paper towel before dropping them into the hot oil.
- Now add the potatoes to the pot and cook for another 15-20 minutes till potatoes are tender.
- In winter, garnish with fresh coriander. In summer, sprinkle with garam masala before serving.
Prep Time: 20-25 minutes
Cooking Time: 45-60 minutes