Gluten-Free Aloo Gosht (Potato and Meat Curry)

Instructions

1. 1Place a large, heavy-bottomed pot or pressure cooker over medium-high heat (176.7°C / 175°C). Add the 3 tbsp of oil and heat until it shimmers.
2. 2Add the 2 chopped medium onions to the hot oil. Cook, stirring occasionally, for 8-10 minutes, or until they are golden brown and softened.
3. 3Add the 2 tbsp of ginger-garlic paste to the pot. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the 3 chopped medium tomatoes to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the tomatoes have broken down and softened.
5. 5Stir in the 1 tsp of turmeric powder, 1 tsp of red chili powder, and 2 tsp of coriander powder. Cook, stirring constantly, for 5 minutes until the spices are fragrant and slightly darkened.
6. 6Add the about 680 g of lamb or beef to the pot. Cook, stirring and breaking up the meat, until it is browned on all sides, about 5-7 minutes.
7. 7Pour in the 2 cups of water. Bring the mixture to a simmer, then cover the pot tightly. Reduce the heat to low (121.1°C / 120°C) and cook for 30-40 minutes, or until the meat is becoming tender. If using a pressure cooker, cook for 20 minutes at high pressure, then allow the pressure to release naturally.
8. 8Add the 2 peeled and cubed medium potatoes to the pot. Ensure they are submerged in the liquid. Cover the pot again and continue to cook for another 15-20 minutes, or until the potatoes are tender when pierced with a fork.
9. 9Stir in the 1 tsp of garam masala. Garnish with the 2 tbsp of fresh cilantro. Serve hot with gluten-free roti or rice.

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