Aloo gosht is a meat curry, which is exceptionally celebrated in Indian and Pakistani food. It comprises of potatoes cooked with meat with heaps of flavors, generally made with sheep or lamb, in a shorba (stew) sauce. It is anything but difficult to make and the shorba is viewed as useful for wellbeing.

1 kg lamb

½ kg potato-stripped and slice into bits of 1 to 2 inches.

¼ tsp turmeric powder

1 tsp stew powder

3 tbs coriander

2-3 medium onion (hacked)

½ cup oil

1 tbs ginger glue

1 tsp garlic glue

1 tsp garam masala powder

6-8 cloves

6-8 dark pepper

2 dark cardamom

1-1½ tsp salt (as per taste)

1 cup new coriander leaves

3-4 green stews

1. Warm a dish and include oil and let the oil heat up.

2. Include the onions and cook over medium warmth.

3. At the point when the onions are light earthy colored include dark cardamon, cloves and entire dark pepper.

4. At that point include the ginger and garlic glue and mix, ensuring it doesn’t stick.

5. Hold up until the garlic and ginger have turned light earthy colored.

6. Include turmeric powder, coriander powder, red stew powder, garam masala and salt.

7. Blend the flavors in the dish, ensuring it doesn’t stick, if necessary include a little water.

8. Add lamb and cook to dry out any overabundance water.

9. Include 3-4 glasses of water and spread the dish with the top.

10. Cook until the meat gets delicate.

11. At the point when the lamb is nearly done include potatoes.

12. Cook until the potatoes are finished.

13. Keep the dish on medium warmth to dry out any overabundance shorba (stew).

14. Trimming with new coriander leaves and green chillies.

15. Present with naan or rice.

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