Sadia Hussain
Jan 17, 2020
Potato and Meat Curry Recipe
There's nothing more homely and satisfying than meat and potatoes, especially in the Winter when you need something hearty and spicy to warm your soul.
This traditional Pakistani stew, aloo gosht, with succulent pieces of bone-in meat and tender potatoes can be eaten with rice or roti. My husband loves to eat aloo gosht in a shallow bowl with torn up pieces of roti soaked in the gravy.
Potato and meat curry is one of those dishes you want to cook on a weekend when you can set it on the stove while you do some household chores or chill in front of the TV. It keeps well in the fridge for 3-4 days so you can enjoy it for a few lunches or dinners.
Potato and Meat Curry Recipe
Sadia Hussain
SERVES
6
TOTAL TIME
1 Hour 30 Minutes
INGREDIENTS
1 kg/2lbs mutton, cubed
Cooking oil
1 tablespoon garlic paste
1 tablespoon ginger paste
Whole spices- bay leaves, cinnamon stick, cloves, green cardamom (optional, but adds a lovely aroma)
1/2 teaspoon turmeric powder
1 teaspoon salt or to taste
1 1/2 teaspoon red chili powder or to taste
1 cup onions, fried golden brown
1/2 cup full fat yogurt
1 tomato, chopped
3 cups hot water or more for a thinner gravy
8 small whole potatoes, peeled and soaked in water
3 green chilies
1 teaspoon garam masala
A handful of coriander, chopped
METHOD
In a large pot heat oil and sauté garlic paste and ginger paste for a few minutes.
Add whole spices (optional).
Add turmeric, salt and red chili powder.
Add meat and fry on high heat for 10 minutes.
In a blender, blend fried onions, yogurt and tomato into a paste.
Add paste and water to meat, cover and cook on low heat for 40 minutes.
Add potatoes and cook covered on low heat for 20 minutes or until potatoes are tender but not falling apart.
Add green chilies, garam masala and coriander and simmer for 5 minutes.
Tips and Bits
I always fry a big batch of onions and store in the freezer to cut time in half for recipes like this.
Please don't use ready fried, packaged onions as they are coated with flour or corn starch and can alter the texture of your gravy.
I prefer using small whole potatoes but you can use large potatoes cut in half.
I urge you to roast and grind your own garam masala as the fragrance and taste are far superior to pre-packaged garam masala.
Liked this recipe?
0