Best 2 Indian Lamb And Potatoes Curry Aloo Gosht Recipes

INDIAN LAMB AND POTATOES CURRY (ALOO GOSHT) image

Yield 4 people

Number Of Ingredients 13

*2-3 lbs lamb or goat meat (with bone, cut in small pieces)
*3 medium Russet potatoes peeled
*3 garlic cloves minced
*1 inch ginger minced
*3 tablespoons ground coriander powder
*1 tablespoon ground red pepper
*2 medium beefsteak tomatoes chopped in small chunks
*1 teaspoon paprika
*2 1/2 tablespoons vegetable oil
*1 large yellow onion chopped finely (if you wish not to fry the onion, you may get prepared fried onions at any Indian store, use 1/2 cup only).
*3 jalepeno peppers, de-seeded, julienne cut (for garnish)
*1/2 bunch cilantro, stems off, chopped finely (for garnish)
*2 1/4 cups water

Steps:

1. Heat oil and fry onions till golden brown. (For fried onions, only add them during step two before adding water). 2. Add meat, ginger, garlic, all spices and 1/4 cup water and stir fry for 15 minutes. 3. Add 1 cup water and let it cook for 30 minutes and then add tomatoes. After adding the tomatoes, and you see that the meat is still not tender, add in another 1/2 cup water if needed. Cook till meat is tender. 4. Add in potatoes and 1/2 cup more water and cook when it is tender. 5. There should be about one cup of gravy in the Aloo Gosht stew. You may add in more or less water for desired thickness. 6. Add in jalepeno peppers and cilantro and cook in low heat for 5 minutes. 7. Serve with rice or any Indian flat bread.

ALOO GOSHT - LAMB AND POTATO CURRY image

Categories Lamb Dinner

Yield 4 people

Number Of Ingredients 19

2lb boneless lamb, cubed
1lb potatoes, peeled and cubed
1c beef stock
Bowl 1:
1 large onion, coarsely chopped
2 cloves garlic, coursely chopped
about 2 inches from a fresh ginger root, grated or finely chopped
Bowl 2:
2 tsp Turmeric
1 tsp coriander
1 tsp Cumin
1 tsp black pepper
2 tsp chili powder
6 cloves
6 cardamom pods
Bowl 3:
2 tomatoes, coarsely chopped
3 tsp Garam Masala
1 tsp salt

Steps:

Heat enough oil to coat the bottom of a large pan then add Bowl 1 and cook 3-4 minutes, until the onions are starting to brown. Add Bowl 2 and stir to coat the onion with spice, cooking another 1-2 minutes. Add the meat and again stir to coat with spices and brown the meat. Pour in stock and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Add the potatoes and stir well. Cover and continue to simmer another 15-20 minutes, until the potatoes are tender. Add Bowl 3 and stir well. Leave uncovered and simmer another 5-10 minutes.