Aloo Gosht (Lamb & Potato Curry)

This is a simple curry, but a surprisingly tasty one. This recipe from the Punjab region of India and Pakistan is a no fuss, everyday curry with lashings of rich, glossy gravy – just perfect for soaking into lots of fluffy Basmati rice. The curry is full of flavour without a massive amount of heat. It’s a banker!


100ml melted ghee
3 medium onions (1/2 finely chopped, 1/2 blended into pulp)
1kg lamb (3cm cubes)
1 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon ground turmeric
5 cloves garlic (minced)
3cm piece ginger (minced)
2 tomatoes (chopped)
500g potatoes (peeled and cut into 5cm chunks)
1 teaspoon salt

Heat the ghee in a heavy based pan until just hot, add the chopped onion and gently fry for 4-5 minutes until lightly golden. Add the garlic and ginger and cook for 2 minutes. Add the chilli, cumin, coriander and turmeric and cook for 1 minute. Add the pulped onion and cook, stirring frequently for 4 minutes. Add the meat and stir for about 2 further minutes. Stir in the tomatoes, 500ml of water and salt and bring to a boil. Reduce the heat to low, cover the pan partially and simmer gently for 1 hour. Add the potatoes and cook uncovered for 20-25 minutes or until soft. Remove from the heat, stir in the fresh coriander and check for seasoning before serving.

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