Ingredients:
One kilo gosht(beef or goat)
6-8 medium potatoes), cut in chunks
3 medium piyaz (onion), finely sliced
3-4 medium tomatoes, diced
1-2 tablespoons lesan(garlic) paste
1-2 tablespoons adrak (ginger) paste
6-8 hari mirch(green chilies), cut into small pieces
a stick of cinnamon
1 bari ellichi (large brown cardamom)
6-8 loung(whole cloves) -optional
1 tablespoon lal mirch(red chili powder)
1 tablespoon namak(salt)
1 teaspoon haldi(turmeric)
1 teaspoon dhania(coriander powder)
1/4 to 1/3 cup oil
one small bunch fresh dhania(cilantro/coriander leaves), roughly chopped
Step 1-Add the tel to your pot and let heat a little
Step 2-Add piyaz to the tel and fry for a minute or two
Step 3-Add whole masalas(loung, kali mirch, dal cheeni, ellichi) to the piyaz.
Fry until piyaz start to turn golden.
Step4- Add adrak and lesan paste to piyaz, fry for about 30 seconds.
Step 5-Add timater, mix well.
Step 6-Add powdered masalas, mix well
Step 7- Fry until the tel starts to separate from the sauce.
Step 8-Add 2-3 tablespoons ghee, this is totally optional and only really for flavor.
Step 9-Add the gosht and mix well, fry for about ten minutes to brown the gosht, stirring frequently to make sure it doesn't burn
Step 10-Add two glasses pani, and mix well.
Step 11-Cover the handi(pot) and cook on a medium fire until the gosht is tender. Stir occasionally, and if it starts to get dry add a little more water.
Step 12-Add the aloo, mix well.
Step 13-Add four glasses of pani, mix well. Cover the handi and cook until the aloo are almost soft enough to pierce with a fork.
Step 14- When the aloo are nearly finished, add the hari mirch. Cover again and cook until the aloo are very soft and the pani has reduced a bit(how much is up to you, we like a lot of sorba{broth} in ours).
Step 15- Add the chopped dhania garnish.
Your Aloo Gosht is ready, serve with hot roti or rice.
6-8 medium potatoes), cut in chunks
3 medium piyaz (onion), finely sliced
3-4 medium tomatoes, diced
1-2 tablespoons lesan(garlic) paste
1-2 tablespoons adrak (ginger) paste
6-8 hari mirch(green chilies), cut into small pieces
a stick of cinnamon
1 bari ellichi (large brown cardamom)
6-8 loung(whole cloves) -optional
1 tablespoon lal mirch(red chili powder)
1 tablespoon namak(salt)
1 teaspoon haldi(turmeric)
1 teaspoon dhania(coriander powder)
1/4 to 1/3 cup oil
one small bunch fresh dhania(cilantro/coriander leaves), roughly chopped
Step 1-Add the tel to your pot and let heat a little
Step 2-Add piyaz to the tel and fry for a minute or two
Step 3-Add whole masalas(loung, kali mirch, dal cheeni, ellichi) to the piyaz.
Fry until piyaz start to turn golden.
Step4- Add adrak and lesan paste to piyaz, fry for about 30 seconds.
Step 5-Add timater, mix well.
Step 6-Add powdered masalas, mix well
Step 7- Fry until the tel starts to separate from the sauce.
Step 8-Add 2-3 tablespoons ghee, this is totally optional and only really for flavor.
Step 9-Add the gosht and mix well, fry for about ten minutes to brown the gosht, stirring frequently to make sure it doesn't burn
Step 10-Add two glasses pani, and mix well.
Step 11-Cover the handi(pot) and cook on a medium fire until the gosht is tender. Stir occasionally, and if it starts to get dry add a little more water.
Step 12-Add the aloo, mix well.
Step 13-Add four glasses of pani, mix well. Cover the handi and cook until the aloo are almost soft enough to pierce with a fork.
Step 14- When the aloo are nearly finished, add the hari mirch. Cover again and cook until the aloo are very soft and the pani has reduced a bit(how much is up to you, we like a lot of sorba{broth} in ours).
Step 15- Add the chopped dhania garnish.
Your Aloo Gosht is ready, serve with hot roti or rice.
