Gosht ka Qorma with Aloo


IngredientsImage result for aloo gosht recipe
Lamb meat, with bone, preferably leg – 1/2 kg
Red Chilli powder – 2 tsp
Salt – 1 tsp
Turmeric powder – 1/4 tsp
Ginger-garlic paste– 2 tbsp
 oil – 1/4 cup/4 tbsp
Finely sliced  onion   2
White Potatoes – 4, medium sized, peeled and quartered
Coconut milk – 5 tbsp/75 ml (or) Roasted desiccated coconut paste – ½ cup
Almonds, Chironji nuts Cashew nuts – 1 tbsp each, soaked in 3/4 cup warm milk for 30 mins (optional)
Cardamom – 4
Cloves – 2
Roasted Coriander powder– 1/4 tsp
Yogurt – 1 cup/250 ml
Mint leaves – 1 tbsp, finely chopped
Cilantro – 2 tbsp, finely chopped
Green chillies – 2 or 3, each slit into two
Lemon juice – 2 tsp

Method

Almonds/Badaam, Oil, Cashewnuts/Kaaju, Chironji/Charoli, Cilantro/Kothmir (fresh), Coconut milk, Coriander seeds,  Ginger-Garlic paste, Heavy Cream, Hyderabadi special, Mint/Pudina (fresh), Poultry/Murgh, Red Chilli powder, Salt/Namak, Turmeric/Haldi, White Potato/Aloo, Yellow Onion/Pyaaz, Yogurt/Dahi
1. In a pressure cooker, add the meat, ginger-garlic paste, 1 tsp red chili powder, turmeric powder and 1tsp salt and pour in 1 cup water. Pressure cook until the meat is about 3/4th done.
2. Meanwhile, in a large non-stick heavy bottomed saucepan, pour in oil and as soon as it warms up add the slice onions. Sprinkle just a pinch of salt and stir fry them keeping a close eye until they are all evenly golden brown in color. Using a slotted spoon, transfer the onions to a platter. Spread them out so that they cool down and crisp up.
3. In the same oil, add the quarted potatoes and fry them stirring them often until they are just golden brown on edges. Using a slotted spoon transfer them to a platter.
4. In a blender container, add all but 1/4 cup of the fried onions, coconut milk, soaking almonds, chironji nuts and cashew nuts with milk, and (kashkash) poppy seeds roasted paste. Blend until smooth. Keep aside.
5. In the same oil, add the cardamom and cloves. Stir fry for a minute. Add the contents of the pressure cooker and mix in the above blended paste. Simmer and add rest of the red chilli powder and salt, coriander powder. Partially cover with a lid and cook for 5-8 minutes, stirring frequently until oil floats on top. Add the yogurt and mix well. Again partially cover with a lid and cook for 5 minutes until oil floats on top. Add mint leaves, cilantro, and green chillies and mix well. Pour in 3-4 cups of water and stir well. Cover with a lid let it come to a boil. Once boiling reduce heat to medium and cook partially covered until oil floats on top. Add the shallow fried quartered potatoes and mix well. Partially cover the lid and let cook until the potatoes are tender. Pour lemon juice before you serve. Serve warm along with Tandoori Naan, or Parathas or Kulcha.

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