|Place of origin||Pakistan, North India|
|Region or state||South Asia|
|Main ingredients||Meat and potato|
|Cookbook: Aloo gosht Media: Aloo gosht|
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. The dish can be served and eaten with plain rice or with bread such as roti, paratha or naan.
It is a favorite and common dish in Pakistani meals and is commonly consumed as a comfort food.
There are various methods of cooking aloo gosht. Generally, the preparation method involves simmering lamb pieces and potatoes over medium heat, with various spices.
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.|
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- "Potato Mutton (Aloo Gosht)".