Ingredients:
1 Kg lamb meat, bone in
1 medium cup veg oil / olive oil etc (your preference)
1.5 inch ginger root, minced
7 cloves of garlic, minced
3 small sized tomatoes, grounded into a paste with touch of water
1 large onion chopped finely
3-4 Medium sized potatoes (peeled and cut in normal sized cubes)
1 table spoon Salt (or to taste)
1 table spoon coriander powder
1 table spoon cumin powder
1 table spoon red chili powder
Method
1. Chop the potatoes put in bowl of water and keep them soaked for about an hour. This removes some of the starches that can thicken the curry if leftover is kept in the fridge for the next day.
2. Heat oil in a deep steel pot. Add onions, ginger and garlic paste the fry on medium heat, occasionally stirring until golden brown. This will take about 10 min.
3. Add in tomato paste and spices, add half cup water to the mix. Cook on low heat till most of the water has evaporated.
4 Turn up the heat and stir the mix till you see the oil starts to separate from the mix.
5. Add in lamb meat into the spice mix and stir it for about 5 min to avoid burning and till the meat is brown and no more pink
6. Now add 4 cups of water bring the broth to boil, now turn down heat to lowest point and cover the pot so no steam escapes
7. remove the potatoes from the water (after min of 1 hour) and add to the pot
8. Mix well and cook the potatoes till they are soft and tender
9. Garnish with green coriander leaves
Your super healthy Aloo Gosht is ready to be served with chapati and fresh chopped onions sprinkled with salt and lemon juice.
Enjoy!!