Gluten-Free Aloo Gosht (Potato and Lamb Curry)

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat (190.6°C/190°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 large onion, chopped, and cook, stirring occasionally, for 8-10 minutes, or until the onions are soft and golden brown.
2. 2Add the 1 tablespoon of ginger-garlic paste to the pot and cook, stirring constantly, for 1 minute until fragrant.
3. 3Add the 2 medium tomatoes, chopped, to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the tomatoes have softened and started to break down.
4. 4Stir in the 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 tablespoon of coriander powder, and 1 teaspoon of cumin powder. Cook, stirring constantly, for 1 minute until the spices are fragrant.
5. 5Add the about 450 g of lamb, cut into 2.54 cm pieces, to the pot. Cook, stirring occasionally, until the lamb is browned on all sides, about 5-7 minutes.
6. 6Pour in the 2 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the lamb is becoming tender.
7. 7Add the 2 medium potatoes, peeled and cut into 2.54 cm cubes, to the pot. Continue to simmer, covered, for another 15-20 minutes, or until the potatoes are fork-tender and the lamb is completely tender.
8. 8Stir in the 1/2 teaspoon of garam masala. Remove the pot from the heat and let it rest for 5 minutes.
9. 9Garnish the Aloo Gosht with the 2 tablespoons of fresh cilantro, chopped. Serve hot.

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