Aloo Gosht (Potato and Mutton Curry)

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C) and add the 3 tbsp of cooking oil.
2. 2Add the 1 large onion, sliced, to the hot oil and cook, stirring occasionally, for 8-10 minutes, or until golden brown and softened.
3. 3Add the 2 tbsp of ginger-garlic paste to the pot and cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the about 680 g of mutton (or lamb) to the pot and cook, stirring occasionally, for 5-7 minutes, or until browned on all sides.
5. 5Stir in the 1 can (about 400 g) of tomatoes, 1 tsp of cumin powder, 1.5 tsp of coriander powder, 0.5 tsp of turmeric powder, 1 tsp of red chili powder, and 1 tsp of salt. Cook for 5 minutes, stirring occasionally.
6. 6Add the 1 cup of plain yogurt to the pot and stir well. Continue to cook, stirring frequently, for 5-8 minutes, or until the oil begins to separate from the sauce, indicating it is well-cooked.
7. 7Add the 2 medium potatoes, peeled and cut into 2.54 cm cubes, to the pot. Add enough water to just cover the mutton and potatoes. Increase the heat to medium-high and bring the mixture to a boil.
8. 8Once boiling, reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the mutton is tender and the potatoes are cooked through. Stir occasionally to prevent sticking.
9. 9Stir in the 1 tsp of garam masala. Serve hot with rice or naan.

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