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Aloo Gosht - Delhi-style Lamb Cooked with Potatoes

7 tablespoons vegetable oil
1 cup onions -- finely chopped
1 fresh green chili -- finely chopped
5 cloves garlic -- finely chopped
2 1/4 pounds lamb shoulder -- boned, cut into cubes
1 1/2 cups tomatoes -- peeled and chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 teaspoons salt
1 pound medium sized potatoes
3 cups water

Put oil in large heavy pan and st over high heat. When hot put in onions, chili and garlic. Stir-fry until onions have browned slightly. Put in meat and stir about 5 minutes. Add tomatoes, cumin, coriander, turmeric, cayenne and salt. Cook on high for 10-15 minutes, until sauce is thick and oil separates. Add potatoes and water. Cover pot slightly ajar; cook 1 hour and 10 minutes or until meat is tender and sauce is thick.

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