Aloo gosht recipe

 What is it about this exquisite dish that even fussy children eat plate after plate without complaining? Is it the exquisitely flavorful and rich broth? the lamb's delicate chunks? The fluffy, tender potatoes

Ingredients;

Oil, 0.5 cups

1 big onion, coarsely chopped

5 minced garlic cloves

1 inch of minced ginger

two little tomatoes. roughly cut

500 grammes of bone-in lamb

300 grammes of potatoes, chunked after being skinned

Salt to taste, or one teaspoon

2 teaspoons of curry powder

1 teaspoon cumin powder

Red chilli powder, 1 teaspoon

1.5 ml of turmeric

garnishing with fresh coriander

Instructions;

Potatoes should be chopped and soaked in a dish of water. The soaking will assist in removing some of the potato's starches and stop the shorba from being gloopy the next day.

In a pot, heat oil. On medium-low heat, add the onions, garlic, and ginger and cook them, stirring regularly, until golden brown. About 15 minutes will pass throughout this.

Add all the spices, along with the chopped tomatoes and 3/4 cup of water. Bring to a boil, cover, and cook on low for about 30 minutes, or until the water has greatly reduced. Uncover the mixture a couple of times, then whisk it quickly to smash the tomatoes and onions. Simply add the tomatoes and cook them for a short while to save time before blending.Cook the tomatoes and onions to remove any remaining liquid without adding additional water.

When the majority of the water has evaporated, uncover the pan, increase the heat, and start violently mashing the mixture until it appears to join together in a dry clump and the oil starts to separate from the edges.

Include the lamb. Stirring often to prevent scorching, let the lamb brown in the mixture for about 5 minutes.

Add 4 cups of boiling water once the lamb has reached a light brown hue and no more pink colouring is visible. Bring to a boil before turning down the heat and covering.

Take the potatoes out of the water and add them to the meat after about an hour. Continue

to cook for 30 minutes or until the potatoes are tender.

Add chopped fresh coriander as a garnish if desired.

Notes

If, after completing step 4, you still see pieces of tomatoes and onions, you can transfer the mixture to a food processor and process it until it is 90% smooth. Additionally, if you're pressed for time, you may combine the tomato and onion mixture after just 10 minutes rather than waiting for it to boil for 30.