Aloo Gosht (Lamb Curry With Potatoes)
Serves 8
20 mins prep
120 mins cook
140 mins total
This Aloo Gosht, or lamb curry with potatoes, combines tender, fall-off-the-bone lamb with earthy potatoes, coconut, yogurt, and aromatic spices. Slow-cooked to perfection, this comforting curry pairs beautifully with basmati rice or naan for a flavorful meal.
Garnish
Optional Add-ins
Heat the oil in a large heavy-bottomed pot over medium-high heat. Add cardamom, cloves, and cinnamon stick. Sauté for about [timer minutes=1]1 minute[/timer], until fragrant.
Add sliced onions and cook until deep golden brown, stirring often, about [timer minutes=10]10–15 minutes[/timer].
Add the lamb pieces and brown on all sides for about [timer minutes=3]3–5 minutes[/timer].
Stir in garlic and ginger paste, Kashmiri chili powder, coriander, cumin, turmeric, and salt. Cook for [timer minutes=1]1–2 minutes[/timer] until aromatic.
Add bay leaves, green chilies, ground dried coconut (or coconut milk/nut paste), and yogurt. Stir well and cook for [timer minutes=3]3–4 minutes[/timer] until the mixture thickens slightly and oil begins to separate.
Pour in 2½ cups water. Bring to a boil, then reduce heat to low. Cover and simmer for [timer minutes=90]1½ hours[/timer] or until lamb is fork tender and the curry has thickened. Add more water as needed to maintain a rich, saucy consistency. (I needed to add about 1 cup more water due to the type of dish I used).
Add the potatoes, cover and simmer for [timer minutes=15]15–20 minutes[/timer], until fork-tender and cooked through.
Once the lamb is fall-off-the-bone tender and the potatoes are cooked, stir in garam masala and half the chopped cilantro. Adjust salt and spice to taste.
Turn off the heat. Skim off excess oil if desired. Garnish with the remaining cilantro, a drizzle of ghee, julienne ginger, and green chilies. Serve hot with basmati rice, roti, or naan.