|Alternative names||Alu Gus (Sylhet)|
|Place of origin||Indian subcontinent|
|Region or state||Indian subcontinent|
|Associated national cuisine||India, Bangladesh, Pakistan|
|Main ingredients||Meat and potato|
|Cookbook: Aloo gosht Media: Aloo gosht|
Aloo gosht (Urdu: آلو گوشت, Bengali: আলু গোস্ত) is a meat curry, originating from the Indian subcontinent, and popular in Pakistani, Bangladeshi and North Indian cuisine. It consists of potatoes (aloo) cooked with meat (gosht), usually lamb or mutton, in a stew-like shorba gravy. The dish can be served and eaten with plain rice or with bread such as roti, paratha or naan.
Lamb meat is cut into chunks and placed into a stew pot over heat. Chicken may be used as an alternative to lamb. Tomatoes, along with cinnamon, bay leaves, ginger, garlic, red chili powder, cumin seeds, fried onions, black cardamom, garam masala and cooking oil are added and stirred. Potatoes and salt are mixed in. Water is added, in a proportion that is enough to cover the meat, and brought to the boil. The aloo gosht is covered and left to simmer until the meat becomes tender. Once ready, it may be garnished with chopped coriander and served hot.
|Look up aloo gosht in Wiktionary, the free dictionary.|
- Mohiuddin, Yasmeen Niaz (2007). Pakistan: A Global Studies Handbook. ABC-CLIO. p. 325. ISBN 978-1851098019.
- Wickramasinghe, Priya; Rajah, Carol Selva (2005). Food of India. Murdoch Books. p. 124. ISBN 9781740454728.
- Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 262. ISBN 978-1449618117.
- Nuzhat (2009). Nuzhat Classic Recipes. AuthorHouse. pp. 1,2. ISBN 978-1438940328.
- Singh, Khushwant (2010). City Improbable: Writings. Penguin Books India. p. 189. ISBN 978-0143415329.
- "Potato Mutton (Aloo Gosht)".