Gosht Aloo Saalon

By • February 7, 2016 0 Comments

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Author Notes: Gosht Aloo, is a rich curry, where Mutton and Potatoes are simered in a spicy broth made of woody whole spices, pungent ground spices, onions, garlic and ginger. Preferably served with plain basmati rice or ChapattisThe Spoontress


Serves 4

  • 1000 grams Mutton, on the bone cut into bitesize pieces
  • 200 grams White potatoes, cut into bitesize pieces
  • 300 grams Onion, finely sliced
  • 30 grams Ginger & Garlic paste
  • 30 Fresh Coriander, coarsely chopped
  • 15 grams Green Chillies, pierced
  • 2 tablespoons Coriander powder
  • 2 teaspoons Chilli Powder
  • 1 teaspoon Yellow Mustard powder
  • 1 1/2 teaspoons Turmeric powder
  • 6 Green Cardamoms
  • 6 Black Cardamom
  • 4 Cloves
  • 10 Black Peppercorns
  • 5 grams Cinammon stick
  • 2 Indian Bay leaves
  • 1/4 teaspoon Fenugreek Seeds
  • Freshly boiled water
  1. First, heat up a five litre or larger pot over the lowest heat setting. When the pot is heated through add all the whole spices except for Fenugreek seeds and stir for a minute or so. Then, turn the heat up to low-medium and add all the oil, fry the spices for a minute before adding the Fenugreek seeds and fry for a further thirty seconds.
  2. Now is the time to add the grated ginger and garlic, fry for a minute, add the onions and sauté for another minute before adding the Meat, five grams of chopped Coriander and Salt.
  3. Stir thoroughly to incorporate everything together, then fry for a few minutes over high heat and then add sixty ml of boiling water. Turn the heat down to medium and cover with a tight fitting lid and let the meat cook in its own juices for forty-five minutes.
  4. When the forty-five minutes have passed, the mixture should be quite dry out with little or no liquid. Stir and cook until its all dry, then add all the powder spices and stir for a further few minutes before adding one and half litre of boiling water. Then, simmer covered over a very low heat for one and half hours or until the meat is tender to your liking.
  5. Once the meat is two-thirds of it's way cooked or approximately twenty minutes prior to end of the cooking, check for salt and make any adjustments if needed. Then, add the potatoes and green chillies. Cover again, and cook for the remaining time or until potatoes and meat is cooked to desired tenderness.
  6. Lastly, when the the meat and potato are cooked, garnish with ten grams of the chopped Coriander, turn of the heat off and leave to settle for half an hour before serving with plain white rice.

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