Makes a traditional South-Asian mutton curry. Serve with either plain rice or roti bread (chapati/pita/naan).
Servings
5
servingsPrep time
30
minutesCooking time
2
hoursTotal time
2
hours30
minutesIngredients
½ kg mutton
2 medium onions
2 tbsp garlic & ginger paste
2 tsp coriander powder
2 tsp red chilli powder
½ kg (4-5) tomatoes
2-3 potatoes
3-4 green chillies (whole)
2 tbsp coriander leaves
½-1 cup oil
1½ tsp salt
Directions
- Steam onions in a small pot (covered and cooked on low heat with a little bit of water for 30 minutes).
- Chop the onions and grind to a paste in a grinder. Set aside.
- Finely chop the tomatoes and coriander leaves.
- Cut the potatoes into medium-sized squares.
- In a pan heat oil and add coriander powder and chili powder. Stir for 2-3 seconds.
- Add onion paste, garlic-ginger paste, and meat and stir fry on high flame for a minute.
- Add ½ cup of water and cook covered on low flame for an hour (until meat is almost done).
- Add tomatoes and cover and cook for 5 minutes on medium flame.
- Remove the lid and stir fry for a few minutes on medium flame.
- Add the potatoes, green chilies, and 2 cups of water.
- Reduce flame to low and cook covered until the potatoes are tender.
- Garnish with coriander leaves and remove from flame.
Notes
- Cool & freeze after step 7 if you want to half-cook your Aloo Gosht for later use.
