Aaloo Gosht Kari / Potato with lamb
Aaloo Gosht Kari / Potato with lamb
- 1 ½ kilograms or 1 ½ lbs. Bhuna Gosht or Skirt Steak
- 2 Green Chillies (more or less may be used depending on taste preferance.)
- 3 medium Onions (finely sliced)
- 750 grams or ¾ lbs. of Potatoes (cubed)
- 6 cloves of Garlic (Lehsan) (crushed)
- 1 tbsp. Ginger (Adrak) (finely chopped)
- 2 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania)
- 1 tsp. Black Mustard Seeds
- ½ tsp. Fenugreek Seeds
- 2 tbsp. Coriander Seeds (Saabut Dhania)
- 1 tbsp. of Cumin Seeds (Sufaid Zeera)
- 2 tsp. Red Chili Powder (Pisi Lal Mirch) (more or less may be used
depending on taste preferance.) - 1 ½ tsp. Turmeric Powder (Pisi Haldi)
- 2 tsp. Garam Masala Powder
- Salt (to taste)
- 2 tbsp. Vinegar (Sirka)
- Another 2 tbsp. Vinegar (Sirka)
- ¼ cup Cooking Oil
- Cut steak or lamb into cubes. Heat oil and fry the mustard seeds until
they burst. Add the fenugreek, garlic, ginger and onion. Fry until onions
are golden. Add turmeric and fry for 1 minute. Add the coriander, cumin and
chilli. Stir well. - Add salt and vinegar, and fry until the liquid evaporates. Sprinkle in
the garam masala powder and mix well. Add the meat and turn until it is
coated. - Add the cubed potatoes and cover. Cook for another 20-30 minutes or
until the potatoes are cooked. - Sprinkle with finely chopped coriander, green chilli and garam masala
powder . - Serving Suggestions: Serve hot with Rice, Nan or Chapati Roti
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