Aloo Gosht (آلو گوشت)

Aloo Gosht is a favored Pakistani curry that artfully combines tender pieces of meat with potatoes, all enveloped in a flavorful blend of aromatic spices. This dish is a staple in many South Asian homes, often savored with steamed rice or freshly baked bread. The essence of an excellent Aloo Gosht lies in its slow-cooking method, which allows the meat to become exceptionally tender while absorbing the rich, aromatic spices. Whether you are a connoisseur of Pakistani cuisine or keen to explore new flavors, this recipe promises to delight your taste buds with its rich and comforting essence.

Ingredients

• 1 lb beef stew meat, cubed
• 4 medium potatoes, peeled and cubed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch piece ginger, grated
• 2 tsp cumin seeds
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp garam masala
• 2 tbsp oil
• 2 cups water

Instructions

1. Heat the oil in a large pot over medium heat and add the cumin seeds, allowing them to sizzle for about 30 seconds.
2. Add the chopped onions, minced garlic, and grated ginger. Sauté for 5 to 6 minutes, or until the onions turn golden brown.
3. Add the cubed beef and cook for about 6 to 8 minutes, until browned on all sides.
4. Stir in the coriander powder, turmeric powder, and red chili powder. Mix well to coat the meat evenly.
5. Pour in the water, cover the pot, and let it simmer on low heat for about 45 minutes, or until the meat is tender.
6. Add the cubed potatoes to the pot and continue cooking for another 15 to 20 minutes, until the potatoes are soft.
7. Sprinkle garam masala over the curry, stir gently, and cook for an additional 2 minutes.
8. Serve the Aloo Gosht hot with rice or bread.

Keywords: Dinner, Spicy, Meat, Potatoes, Slow-cooked, Main course, Pakistani

Spice Rack: Cumin Seeds, Coriander Powder, Turmeric Powder, Red Chili Powder, Garam Masala

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