Keto Aloo Gosht (Meat and Potato Curry)

Ingredients

• about 680 g Lamb or beef
• about 450 g Turnips
• 2 Onion
• 2 Tomatoes
• 2 tbsp Ginger-garlic paste
• 3 tbsp Ghee
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (176.7°C/175°C). Add the 3 tablespoons of ghee and let it melt.
2. 2Add the 2 onions, cut into 1.27 cm pieces, to the pot. Cook, stirring occasionally, for 10-15 minutes, or until they are golden brown and softened.
3. 3Add the 2 tablespoons of ginger-garlic paste and cook for 1 minute, stirring constantly, until fragrant. Add the 2 tomatoes, cut into 2.54 cm pieces, and cook for 5-7 minutes, stirring occasionally, until they have softened.
4. 4Stir in the 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1/2 teaspoon of garam masala, and 1 teaspoon of salt. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Add the about 680 g of lamb or beef, cut into 2.54 cm cubes, to the pot. Brown the meat on all sides, stirring occasionally, for about 5-7 minutes. Add enough water to just cover the meat.
6. 6Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and cook for 1 to 1.5 hours, or until the meat is very tender. If using a pressure cooker, cook for 20-25 minutes after bringing to pressure, then allow pressure to release naturally.
7. 7Add the about 450 g of turnips, cut into 2.54 cm cubes, to the pot. Stir to combine, cover, and continue to cook for another 15-20 minutes, or until the turnips are tender when pierced with a fork.
8. 8Serve the Keto Aloo Gosht hot.

Substitutions

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