This is a really simple curry, which relies on your cooking out the onions, ginger and garlic first before the rest goes in. It goes with most types of meats and if you are using a very hot chilli you might decide to remove some of the seeds first as it also has chilli powder as well.
Gosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of Middle Eastern cuisine, Central Asian cuisine and cuisine of the Indian subcontinent. The word stems from the Persian word gosht گوشت, meaning “meat” or “flesh”, especially that of goat.
Aloo is a South East Asian term for potatoes, found in the names of a number of dishes: Aloo gobi, potatoes and cauliflower.
- 3 x tbs vegetable oil
- 3x dsp spoons of ghee
- 10oz onions
- 1x fresh green chilli
- 1x fresh red chilli
- 5 cloves garlic
- 3” cube of ginger
- 1 x can of tomatoes (or fresh) + tomato puree 1 squirt
- 2x tbs ground cumin seeds (half dark cumin if possible)
- 3 tsp ground coriander seeds
- 1/2 tsp ground turmeric
- 1 tsp ground chilli powder
- 1kg boned lamb leg, shoulder or pork shoulder
- Blitz the onion, fresh chilli and garlic with some water to form a smooth paste.
- Heat the oil in a large, heavy pot over a high flame.
- When hot, put in the onions, green chilli, and garlic with water mixture.
- Stir and fry until the onions have browned slightly. This is a crucial stage as it gives the sauce flavour. You need to burn off the water slowly but not burn the mixture.
- Put in the meat and stir it about vigorously for about 5 minutes till sealed.
- Put in the spices mix next cumin, coriander, turmeric, cayenne pepper and salt and mix for around 20s to it takes on some colour. Don’t overdo it here or you will burn the spices.
- Add the can of tomatoes and a bit of the water to wash out the can.
- Continue to stir and cook on high heat for 10-15 minutes or until the sauce is thick and the oil seems to separate from it.
- Add the water and bring to the boil the simmer gently for 20 minutes.
- Now add the potatoes and carry on cooking for about 40 minutes. This way the potatoes should stay together.
- Stir very gently and increase the heat a little to reduce the sauce to a thick consistency.
- Serve with a bread or rice.