Name: Lamb with potatoes (Aloo Gosht)
Yield: 4 servings
Cuisine: Indian
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

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.

CategoryMain MealCuisineIndianCooking MethodLamb

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.

Notes

Lamb with potatoes (Aloo Gosht)

Ingredients Directions

Nutrition Facts

4 servings

Serving size

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.