I always jump the gun for soup and stew season because I love nothing more than a simmering pot, even on a hellish summer day. While I have no qualms about making inappropriate food if that’s what I want, we’ve had enough rainy, chilly days mixed in that aloo gosht has actually been perfect.
I usually make it with stew beef, but this last time made it with bone-in goat meat and it was delicious. This recipe from a Pakistani Cooking blog is solid, it’s now my go-to recipe. Side note, Pakistani cooking blogs written by non-Pakistanis amuse me, not in a bad way.
I am terrified of exploding pressure cookers, so for me this is a better lazy weekend dish where I can let the meat simmer slowly until it’s almost falling apart. The potatoes laced with brothy, spicy tomato gravy are perfect for sopping up with warm roti.
Adjusted just slightly from Pakistani Cooking
- One pound stew beef or goat or two pounds bone-in beef or goat
- Several tbsp’s cooking oil, divided
- 3 medium onions, finely sliced
- whole spices: 1 stick cinnamon, 10 black peppercorns, 1 large cardamom pod, 8 cloves
- 5 cloves garlic, grated
- 1.5 inch ginger, grated
- 5 roma tomatoes, diced
- powdered spices: 1 tbsp red chili, 1 tsp turmeric, 1 tsp coriander powder, salt to taste (about 1 tbsp)
- 2 tbsp ghee
- 6 medium red potatoes, peeling optional, cut into large chunks just before cooking
- 8 green chilies cut into one inch pieces
- a good amount cilantro for garnish, roughly chopped
Heat a couple tbsp’s cooking oil. Brown meat (in batches if necessary) on both sides and remove to a plate. Add a couple more tbsp oil and the onions, cooking for a few minutes until translucent. Add whole spices and cook, stirring, until very golden, lowering heat if necessary to avoid burning.
Add garlic and ginger and fry for a few minutes, then the tomatoes and powdered spices. Cook, stirring, until the oil separates.
Add the ghee, and the meat back into the pot and just cover with water. Bring to a boil then reduce to a simmer, covered, until meat is very tender (may be an hour and a half to two hours), stirring occasionally and adding more water if necessary.
Add the potatoes (and a little more water if needed, and cook, covered, until very soft but not falling apart. You can dry up some of the water if you like it more stewy than brothy. Add the green chilles and cook for just a few more minutes, then garnish with cilantro and serve with basmati rice, roti, or naan.