Aloo Gosht Recipe

Aloo Gosht Recipe. Aloo Gosht (Mutton with Potatoes) is a popular North Indian dish. Cooked with a mix of flavors, this heavenly dish makes for an ideal fundamental course formula. What makes it astonishing is the utilization of delicate potatoes and thick sauce. Aloo Gosht is a simple to make lamb formula. It tastes best when presented with chapati, naan or rice. Cherished by individuals of all age gatherings, this is an optimal lunch/supper and unique event.

Elements of Aloo Gosht

8 Servings
500 gm sheep
100 gm onion
1/2 tablespoon ginger glue
1 teaspoon Red stew powder
1/2 teaspoon garam masala powder
100 ml Refined oil
1 teaspoon salt
250 gm potato
100 gm yogurt (curd)
1/2 tablespoon garlic glue
1/2 teaspoon powdered turmeric
1 1/2 teaspoon coriander powder
4 clove

Aloo Gosht Recipe

Step by step instructions to make Aloo Gosht

Stage 1
For making this supper formula, cut the sheep and potatoes into reduced down lumps. Finely slash the onions.

Stage 2
Heat 2 to 3 tsp oil in a skillet. Saute the onions until very much cooked. Eliminate and keep to the side.

Stage 3
Heat oil in a weighty lined container over medium fire. Add the cloves and saute for 20 to 30 seconds.

Stage 4
Add the sheep pieces and cook briefly. Add the ginger garlic glue and mix well.

Stage 5
Following 2 minutes, add the turmeric powder, red bean stew powder, coriander powder and salt. Mix well and saute for 5 to 10 minutes.

Stage 6
Pour 500 to 600 ml of water. Cover the skillet with a top and cook for 15 to 20 minutes or until the sheep is delicate.

Stage 7
Add the potatoes, carmelized onions and plain yogurt. Mix well and pour some more water.

Stage 8
Cook for an additional 10 minutes or until the potatoes are delicate and cooked. Add garam masala powder and mix.

Stage 9
Embellish with coriander leaves. Eliminate from fire. Present with roti or naan.

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