Lamb with potatoes (Aloo Gosht)

 500 g lamb (on and off the bone cut into medium sized pieces)
 2 onions, chopped
 2 medium potatoes
 2 tbsp vegetable ghee or sunflower oil
 1 tbsp ginger paste
 1 tbsp garlic paste
 1 tsp cumin
 1 tsp coriander powder
 1 tsp red chilli powder or to taste
 ½ tsp tumeric powder
 1 tsp garam masala
 1 tsp paprika
 ½ tsp salt or to taste
 2 medium tomatoes, chopped
 2 green chillies (slit for flavour)
 2 tbsp chopped fresh coriander leaves
1

Cut the lamb into 3-4 cm (1½-2 inch) pieces, heat the ghee or oil in a large saucepan, add the chopped onions and fry until golden brown.

2

Add the garlic and ginger paste and fry for a few seconds, put in all the ground spices and fry for a further minute, add a splash of water ensuring the mixture does not stick to the bottom of the pan.

3

Add the lamb to the pan and cook until the meat has lightly browned. Then add the tomatoes, salt and 475ml/16fl oz of water, cover the saucepan with a lid and simmer over a low heat for 20 minutes.

4

Add the potatoes, some water if necessary and cook until both the lamb and potatoes for a further 20 minutes until both the lamb and potatoes are tender.

5

Add the chopped coriander leaves and cook for a further 5 minutes.

6

Stir in the green chillies and some chopped coriander leaves to garnish.

7

Serve with rice or naan.

CategoryCuisineCooking Method

Ingredients

 500 g lamb (on and off the bone cut into medium sized pieces)
 2 onions, chopped
 2 medium potatoes
 2 tbsp vegetable ghee or sunflower oil
 1 tbsp ginger paste
 1 tbsp garlic paste
 1 tsp cumin
 1 tsp coriander powder
 1 tsp red chilli powder or to taste
 ½ tsp tumeric powder
 1 tsp garam masala
 1 tsp paprika
 ½ tsp salt or to taste
 2 medium tomatoes, chopped
 2 green chillies (slit for flavour)
 2 tbsp chopped fresh coriander leaves

Directions

1

Cut the lamb into 3-4 cm (1½-2 inch) pieces, heat the ghee or oil in a large saucepan, add the chopped onions and fry until golden brown.

2

Add the garlic and ginger paste and fry for a few seconds, put in all the ground spices and fry for a further minute, add a splash of water ensuring the mixture does not stick to the bottom of the pan.

3

Add the lamb to the pan and cook until the meat has lightly browned. Then add the tomatoes, salt and 475ml/16fl oz of water, cover the saucepan with a lid and simmer over a low heat for 20 minutes.

4

Add the potatoes, some water if necessary and cook until both the lamb and potatoes for a further 20 minutes until both the lamb and potatoes are tender.

5

Add the chopped coriander leaves and cook for a further 5 minutes.

6

Stir in the green chillies and some chopped coriander leaves to garnish.

7

Serve with rice or naan.

Lamb with potatoes (Aloo Gosht)
Nutrition Facts

Servings 4

Ingredients

 500 g lamb (on and off the bone cut into medium sized pieces)
 2 onions, chopped
 2 medium potatoes
 2 tbsp vegetable ghee or sunflower oil
 1 tbsp ginger paste
 1 tbsp garlic paste
 1 tsp cumin
 1 tsp coriander powder
 1 tsp red chilli powder or to taste
 ½ tsp tumeric powder
 1 tsp garam masala
 1 tsp paprika
 ½ tsp salt or to taste
 2 medium tomatoes, chopped
 2 green chillies (slit for flavour)
 2 tbsp chopped fresh coriander leaves

DIRECTIONS

1

Cut the lamb into 3-4 cm (1½-2 inch) pieces, heat the ghee or oil in a large saucepan, add the chopped onions and fry until golden brown.

2

Add the garlic and ginger paste and fry for a few seconds, put in all the ground spices and fry for a further minute, add a splash of water ensuring the mixture does not stick to the bottom of the pan.

3

Add the lamb to the pan and cook until the meat has lightly browned. Then add the tomatoes, salt and 475ml/16fl oz of water, cover the saucepan with a lid and simmer over a low heat for 20 minutes.

4

Add the potatoes, some water if necessary and cook until both the lamb and potatoes for a further 20 minutes until both the lamb and potatoes are tender.

5

Add the chopped coriander leaves and cook for a further 5 minutes.

6

Stir in the green chillies and some chopped coriander leaves to garnish.

7

Serve with rice or naan.