Aloo Gosht

The quintessential Pakistani meat and potato curry

Yield: 4 4 servings (approx. 1.5 cups per serving)

Ingredients

4 4 servings (approx. 1.5 cups per serving)

1 lb boneless beef chunks (or upto 1.5 lbs bone in meat (depending on quantity of bone)
2 roughly diced medium onions
3-4 cloves
7-8 whole black peppers
½ tsp cumin seeds
1 tbsp crushed garlic
1 tbsp crushed ginger
3/4-1 tsp red chilli powder
⅓ tsp turmeric powder
1 ½ tsp coriander powder (roasted preferred)
1 ½ tsp salt (can adjust later)
2 tomatoes (finely diced)
2 potatos halved lengthwise and cut horizontally into wedges
½ tsp garam masala powder
½ tsp pepper
½ tsp roasted cumin powder (optional)
handful of cilantro
green chillies diced (to taste)
a squeeze of lemon juice

Instructions

Traditional Approach - Stove top & IP
Heat a very generous lug of oil on medium high and add your whole spices and then the onions
Saute till the onions develop a rich colour on the edges - we are going for bronze edges, but not looking to caramelize our onions
Now add in your ginger and garlic paste saute for a minute
Add in your powdered spices and saute for another minute
Keeping the heat on a medium high add in your tomatoes and saute for 3-4 minutes or until they break down and form a paste. In a rush you can always cut back on this step, but it does make for a richer taste.
Add your meat and saute until it changes colour on all sides and the masala starts to stick to the meat
For stovetop: Add 2.5 cups of hot water, bring to a boil then simmer for 45-55 minutes or until meat is cooked through and breaks with some pressure. For IP: Add in 3/4-1 cup of hot water, cook on high pressure for 20 minutes then quick release for beef, for mutton check after 15 minutes. (see notes)
Now add your potatoes. For stovetop you can simmer for 15 with the curry base and for IP you can pressure cook for four minutes then quick release.
Adjust the consistency of the curry for your preference then adjust seasoning. Now top with the final garnishes and enjoy!
Busy Day Version
Put the beef chunks, onion, whole spices, garlic, ginger, red chilli powder, coriander powder, and salt into a pot with two cups of very hot water. Mix.
Cover the pot with a lid and bring the mixture to a boil, once it is boiling then bring it to a simmer and let it cook (covered) for 45 minutes to an hour or however long it takes for your beef to get tender. Instant Pot: Manual 20 minutes then quick release
Once the beef is tender, then crank up the heat to evaporate the water and once the spice paste/masala starts to stick add a generous lug of oil and saute the masala until the oil rises above it’s surface.
Then in go the tomatoes, cook until the oil rises above the surface of the masala.
Now add in your cup of water, the potato wedges and once again bring to a boil and simmer until the potatoes are tender.
Now add more water if needed and adjust seasoning.
Switch off the stove and proceed with adding the finishing touches you like!

Nutrition

Per serving

Calories	395
Fat	21
Saturated fat	8
Trans fat	0.5
Unsaturated fat	12
Cholesterol	85
Sodium	640
Carbohydrates	22
Fiber	3
Sugar	4
Protein	28

Original recipe