Alu Gosht

Conversations & Creations · From my kitchen

A comforting alu gosht from my kitchen, finished with fried potatoes and plenty of fresh coriander.

Ingredients

• 600 g mutton
• 2 onions, puréed
• 5 peppercorns
• 3 green cardamom pods
• 1 tablespoon ginger-garlic paste
• 1 level teaspoon salt
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon black pepper
• ½ teaspoon red chilli flakes
• ¼ teaspoon black salt
• 4 tablespoons tomato paste
• A bunch of fresh coriander
• 3 medium potatoes, cubed and fried
• Oil, for cooking
• Water, as needed

Method

1. Heat oil in a pot. Add the peppercorns and cardamom.
2. When they sizzle, add the onion purée and cook until browned.
3. Add the mutton and sauté until it changes colour.
4. Mix the ginger-garlic paste and spices into the tomato paste. Add this to the meat and stir well.
5. Add enough water to cook the mutton until tender. When tender, cook uncovered, stirring, until the oil separates and the meat is nicely coloured.
6. Add the fried potatoes and enough water for the gravy consistency you like. Bring it back to a simmer.
7. Finish with chopped fresh coriander and green chillies, if you like. Serve with naan.