Aloo Gosht (Mutton and Potato Curry)

Ingredients

• 1 lb Mutton
• 2 medium Potatoes
• 2 medium Onion
• 2 medium Tomato
• 2 tbsp Ginger-garlic paste
• 1/2 cup Yogurt
• 1/2 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• 3 tbsp Vegetable oil
• 2 tbsp Cilantro
• 1 tsp Salt

Instructions

1. 1In a bowl, combine the 1 lb Mutton with the 1/2 cup Yogurt, 2 tbsp Ginger-garlic paste, 1/2 tsp Turmeric powder, 1 tsp Red chili powder, 1 tsp Cumin powder, 1 tsp Coriander powder, 1/2 tsp Garam masala, and 1 tsp Salt. Mix well to coat the mutton evenly. Let it marinate for at least 1 hour.
2. 2Peel the 2 medium Potatoes and cut them into 1-inch cubes. Peel and finely chop the 2 medium Onions. Chop the 2 medium Tomatoes.
3. 3Heat the 3 tbsp Vegetable oil in a large heavy-bottomed pot over medium-high heat (375°F / 190°C). Add the chopped Onions and cook, stirring occasionally, for 8-10 minutes, or until they are golden brown and softened.
4. 4Add the marinated Mutton to the pot. Cook, stirring, for 5-7 minutes until the mutton is browned on all sides. Add the chopped Tomatoes and cook for another 3-5 minutes until they begin to soften.
5. 5Pour in 2 cups of water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the mutton is tender. Stir occasionally.
6. 6Add the diced Potatoes to the pot. Cover and continue to simmer for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
7. 7Stir in the 1/2 tsp Garam masala if you have any remaining from the marinade, or add it now if you didn't use it all. Taste and add more Salt if needed. Garnish with the 2 tbsp Cilantro. Serve hot.

Related Guides