Aloo Gosht (Pakistani Lamb and Potato Curry)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Heat the oil in a large pot or karahi over medium heat.

   Ongeveer 1 min

2. 2

   Add the chopped onion and sauté until golden brown, about 7-8 minutes.

   Ongeveer 8 min

   Tip van de kok: Stir frequently to prevent burning.

3. 3

   Stir in the ginger garlic paste and cook for 1 minute until fragrant.

   Ongeveer 1 min

4. 4

   Add the lamb pieces and cook, stirring occasionally, until the meat changes color and is lightly browned on all sides, about 5-7 minutes.

   Ongeveer 7 min

5. 5

   Mix in the red chili powder, turmeric powder, coriander powder, cumin powder, and salt.

   Ongeveer 1 min

6. 6

   Add the pureed tomatoes and cook, stirring, until the oil separates from the masala, about 10-12 minutes.

   Ongeveer 12 min

   Tip van de kok: This step is crucial for developing the curry's flavor.

7. 7

   Reduce the heat to low, then gradually stir in the whisked yogurt. Cook for another 2-3 minutes, ensuring the yogurt doesn't curdle.

   Ongeveer 3 min

   Tip van de kok: Adding yogurt slowly and stirring constantly helps prevent it from separating.

8. 8

   Pour in the water, bring the curry to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the lamb is tender.

   Ongeveer 30 min

   Tip van de kok: Cooking time may vary depending on the cut of lamb.

9. 9

   Add the quartered potatoes to the pot, stir gently, and continue to simmer, covered, for another 15-20 minutes, or until the potatoes are tender.

   Ongeveer 20 min

   Tip van de kok: Check potatoes for doneness by piercing with a fork.

10. 10

    Stir in the garam masala powder.

    Ongeveer 1 min

11. 11

    Garnish with fresh green chilies and chopped fresh coriander before serving.

    Ongeveer 1 min