🥩 Meat Dishes
Meat and Potato Curry (Aloo Goshat)
Shops offer a wide variety of meats to choose from. Among them are sheep and lamb, both of which have distinct qualities. Sheep takes longer to become tender but has a richer taste. Although sheep is generally more expensive than lamb, I use both depending on the dish I'm preparing or how quickly I need it.
Ingredients
- 1 kg sheep or lamb meat
- 3 medium onions, finely chopped
- 3 tomatoes, diced
- 500g baby potatoes, halved
- Salt, to taste
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/4 teaspoon garam masala
- Chopped coriander leaves for garnish
- Oil
Method
- 1
In a pot, combine the sheep or lamb meat, chopped onions and diced tomatoes.
- 2
Season with salt to taste, excluding the spices, and bring the mixture to boil.
- 3
Cover the pot and simmer on low heat until the meat becomes tender.
- 4
Increase the heat to high, add oil and spices, cook while stirring until the mixture blends. Add the potatoes and stir.
- 5
If needed, add a little water to maintain the desired consistency. Cover the pot and continue cooking for an additional 10 to 15 minutes.
- 6
Taste and adjust the seasoning as desired.
- 7
Serve the flavourful sheep or lamb curry garnished with chopped coriander leaves.
- 8
Please note that cooking times and heat levels may vary, so adjust according to your preferences and equipment.