Cherry & Dennis Helper Habitat
Pakistani Aloo Gosht
巴基斯坦薯仔羊肉咖喱
Recipe overview
Lamb braises until tender while potatoes absorb a rich tomato spice gravy in this warming Pakistani home curry.
01
Ingredients
Main ingredients
- 700 g boneless lamb
- 600 g potatoes
- 500 g tomatoes
- 300 g onion
- 25 g ginger
- 5 cloves garlic
- 20 g coriander
Curry spices
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp chilli powder
- 1 tsp garam masala
Cooking seasoning
- 3 tbsp cooking oil
- 1.5 tsp salt
- 600 ml hot water
02
Tools
- heavy lidded pot
- raw-meat cutting board
- clean vegetable board
- kitchen knife
- wooden spoon
- ladle
- food thermometer
03
Steps
Step 1
Trim and cut lamb
Trim excess fat and cut lamb into three-centimetre cubes on a raw-meat board.
Step 2
Cut potatoes and aromatics
Cube potatoes and chop onion, tomatoes, ginger and garlic on a clean board.
Step 3
Brown lamb in batches
Heat oil and brown lamb in uncrowded batches, then remove.
Step 4
Cook onion until golden
Cook onion in the same pot over medium heat for ten minutes.
Step 5
Add ginger and garlic
Stir in ginger and garlic for one minute until fragrant.
Step 6
Bloom the spices
Add cumin and ground spices and cook gently for 30 seconds.
Step 7
Reduce tomato masala
Add tomatoes and salt and cook for ten minutes until thick.
Step 8
Return lamb and add water
Return browned lamb, add hot water and bring to a boil.
Step 9
Cover and braise lamb
Cover and simmer over low heat for 45 minutes, stirring occasionally.
Step 10
Add potato cubes
When lamb begins to soften, add potatoes and coat them in gravy.
Step 11
Simmer until tender
Cover and cook another 20 minutes until lamb and potatoes are tender.
Step 12
Check and rest
Confirm lamb exceeds 75°C, add garam masala and coriander, and rest ten minutes.
Common mistakes
- Browning wet lamb.
- Crowding the pot so lamb steams.
- Adding potatoes too early.
- Serving lamb before fully cooked.
Tips
Brown lamb in batches and braise slowly; add potatoes after the meat starts softening and exceed 75°C.
