Friday, October 17, 2008

Alu Gosht

Alu gosht is meat and potatoes. It is a Pakistani home cooked standard.


You will need:
2-3 tbs oil
1 onion sliced finely
1 tsp crushed ginger
1 tbs crushed garlic
1/2 tsp turmeric powder
1 tsp red chili powder (or use less for less heat)
1 tsp coriander powder
2 large tomatoes chopped
1 kg bone in goat meat cut into 2 inch chunks
3-4 potatoes cut into large wedges or even just halved
salt to taste, like about 1 heaping tsp
1/2 tsp ready made garam masala spice mix
chopped cilantro and chopped green chilies for garnish

First you have to brown the onions. Fry them in oil on very high heat, when they have lost a lot of moisture, turn down the heat and allow them to turn reddish brown, stirring occasionally. This will take maybe 1/2 cup of oil, so you can strain them from the oil, take out your oil for the rest of the dish, and set aside the remainder of the now onion flavored oil for something else.

Now, brown the meat well on high heat, when it looks nice and browned, add in the garlic, browned onions, ginger, garlic, turmeric, red chili powder, and coriander powder, stir around for a few moments just to sizzle and cook the garlic/ginger through. This should be a very quick step, do not burn the spices or the browned onions at this stage or your dish is ruined. Once you have given it a good sizzle, quickly add in your tomatoes, the moisture of the tomatoes will prevent anything from burning. Just stir as the tomatoes melt down---you can add your salt now, too. Keep stirring until everything is melted into a dark brown paste clinging to the meat, as for bhuna gosht. After a few minutes, add about 1 1/2 cup of water. Allow this to come to a boil, then turn down the heat to very low and simmer covered for about 1 hour. Stir occasionally to prevent the bottom from sticking. When an hour has passed, add in your potatoes. You may need to add a tiny bit more water, like 1/4 cup. Allow this to boil for a quick moment, then lower heat again and cook for about 20-30 mins more until potatoes are done. The goat should be very tender by now and you should have a wet 'shorba' (soupy) gravy. Turn off the heat and stir in the garam masala. Garnish with the chopped chilies and cilantro. Serve with some type of brown flatbread or basmati rice, and plain live yoghurt on the side.

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