Aloo gosht

Aloo gosht
	A plate of Pakistani-style Aloo gosht
Type	Curry
Place of origin	Pakistan, North India
Region or state	South Asia
Main ingredients	Meat and potato

Aloo gosht (Urdu: آلو گوشت) is a meat curry in Pakistani and North Indian cuisine. It consists of potatoes (aloo) cooked with meat (gosht), usually lamb or mutton, in a stew-like shorba gravy.^[1]^[2] The dish can be served and eaten with plain rice or with bread such as roti, paratha or naan.

History

It is a favorite and common dish in Pakistani meals^[1]^[3] and is commonly consumed as a comfort food.^[4]^[5]

Preparation

There are various methods of cooking aloo gosht.^[4] Generally, the preparation method involves simmering lamb pieces and potatoes over medium heat, with various spices.^[6]

Lamb meat is cut into chunks and placed into a stew pot over heat. 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.^[4] 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.^[2]^[4]

References

^ ^a ^b Mohiuddin, Yasmeen Niaz (2007). Pakistan: A Global Studies Handbook. ABC-CLIO. p. 325. ISBN 978-1851098019.
^ ^a ^b 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.
^ ^a ^b ^c ^d 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)".