Aloo gosht

Aloo gosht

A plate of Pakistani-style Aloo gosht
Origin
Place of origin	Bangladesh, Pakistan and North India
Region or state	South Asia
Details
Type	Curry
Main ingredient(s)	Meat and potato

Saloonay chawal (brown rice) served with Aloo gosht.

Aloo gosht (Urdu: آلو گوشت‎) is a meat curry in Bangladeshi, 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.

History

It is a favorite and common dish in Pakistani meals and is commonly consumed as a comfort food.

Preparation

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. 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.

See also

• Aloo gobi
• List of lamb dishes
• Pakistani meat dishes