Aalu Gosht or lamb n potao stew is an all time favorite, Pakistani dish.
Its part of weekly food regime of majority of Pakistani families. Whether you eat it with fresh chapati or zeera pulao , you'll be satisfying your taste buds with a flavorful meal which is light on stomach but rich in taste. A wholesome deliciousness packed in a pot !
As a teen I used to hate this traditional speciality of Pakistan cuisine 😛 (Well it was not only aalu gosht, I hated every sort of shorba. It was later in life when I came to know that our shorbas or meat n vegetable stews are flavorsome nutrient packages! Few years ago when my husband had cholestrol problem, his doctor advised me to make stews for him with thin consistency. And it worked for him miraculously, without following a strict diet, his level reached bad to good !
Recipe which I'll share with you today, is my very own creation and of which I'm really proud of! Nope, I'm not boasting , its just a good feeling which you cherish when you accomplish something!
Instead of traditional way of cooking meat in water till meat gets tender and water evaporates with most of vitamins and flavor , I cook meat with enough water to retain four cups of stock. I use this stock in stew instead of water, which gives it a distinct, rich flavor. Rather than regular vegetable oil or ghee, I use extra virgin olive oil almost at the last part of cooking to keep olive oil's flavor and nutrition intact. Olive oil is more of olive juice than oil, and it's over heating is not recommended.
I understand that how much we prefer to bhoonofy our dishes, particularly the meat ones. Some does it to kill the smell and some to enhance it. I was also in same group some times ago till I realized that in the process I'm killing lots of nutrients of my ingredients.
So, I work on my recipes and try to evolve my favorite desi, every day dishes with less oil, less frying and more taste. You'll get a dish full of flavors, no bad smell except the aroma of rightly added spices and goodness of well cooked not over cooked food!
Here goes the recipe, hope you would like it!
Ingredients:
1/2 kg of mutton of your choice
4 peeled bulbs or heads of garlic
2 medium thinly sliced onions
2 medium tomatoes
1 1/2 litre of water
2 table spoons of freshly grated ginger
1/3 to 1/2 cup of olive oil ( you can use any vegetable oil of your choice )
Salt to taste
1/2 to 1 tea spoon of red chili powder (according to your tastes)
1/4 tea spoon turmeric powder
7 whole black peppercorns
1/2 tea spoon of freshly ground black pepper
1/2 tea spoon of all spice powder (optional)
2 large potatoes ( wash and peel potatoes,vertically cut them into halves and then slice into one inches cubes.)
Three green chilies (remove the stalks)
2 table spoons of chopped ,fresh coriander leaves
Method:
1. Place mutton with garlic, onions, tomatoes, pepper and water in a pan. Line inner side of the lid with aluminium foil. It will keep the steam inside the pot. Cook it over medium to low heat for an hour or till meat is almost done.
2. Strain the stock in a separate pan or bowl. Now you'll be left with nearly cooked mutton pieces, softened onion,garlic and tomato chunks.( If you want to use any other vegetable oil except olive oil, you should add it at this point.) Add chili powder, salt, turmeric powder and keep stirring for seven minutes till tomatoes, onions and garlic get a paste like consistency, over medium heat. Add olive oil and potatoes. Stir for another minute. Pour stock into the pan and bring it to a boil. Cover the pan and let it cook for fifteen minutes or till potatoes are done, over medium heat. Once potatoes are done, let the curry simmer for ten minutes over very low flame. Add all spice powder and green chilies. Personally I don't like to slice green chilies; they turn into pale, limpy masses floating in the curry. Same is with coriander. It loses its color n nutrients when you overcook it, and give your curry an unappetizing look.
3. After ten minutes at low flame, oil will surface. Remove green chilies from the gravy. Pour in a deep dish. Sprinkle freshly ground black pepper. Garnish with fresh coriander and lemon wedges.
Serve hot with Naan or fresh chapati.
Aalo Gosht with brown rice , thinly sliced onions and lemon is favorite of me and my hubby. My son eats only meat with roti and hot sauce,lol! He is such a fan of spicy food! And my daughters always ask their father to prepare the plate in his own special way, which is to mash potatoes in a lot of shorba and add small bits of roti to it, mix with fork till all the bread is soaked.
Whatever way you prefer, you'll get the goodness of protein, carbohydrates and vitamins packed in a pot with many other nutrients!
Bon apatite!
Its part of weekly food regime of majority of Pakistani families. Whether you eat it with fresh chapati or zeera pulao , you'll be satisfying your taste buds with a flavorful meal which is light on stomach but rich in taste. A wholesome deliciousness packed in a pot !
As a teen I used to hate this traditional speciality of Pakistan cuisine 😛 (Well it was not only aalu gosht, I hated every sort of shorba. It was later in life when I came to know that our shorbas or meat n vegetable stews are flavorsome nutrient packages! Few years ago when my husband had cholestrol problem, his doctor advised me to make stews for him with thin consistency. And it worked for him miraculously, without following a strict diet, his level reached bad to good !
Recipe which I'll share with you today, is my very own creation and of which I'm really proud of! Nope, I'm not boasting , its just a good feeling which you cherish when you accomplish something!
Instead of traditional way of cooking meat in water till meat gets tender and water evaporates with most of vitamins and flavor , I cook meat with enough water to retain four cups of stock. I use this stock in stew instead of water, which gives it a distinct, rich flavor. Rather than regular vegetable oil or ghee, I use extra virgin olive oil almost at the last part of cooking to keep olive oil's flavor and nutrition intact. Olive oil is more of olive juice than oil, and it's over heating is not recommended.
I understand that how much we prefer to bhoonofy our dishes, particularly the meat ones. Some does it to kill the smell and some to enhance it. I was also in same group some times ago till I realized that in the process I'm killing lots of nutrients of my ingredients.
So, I work on my recipes and try to evolve my favorite desi, every day dishes with less oil, less frying and more taste. You'll get a dish full of flavors, no bad smell except the aroma of rightly added spices and goodness of well cooked not over cooked food!
Here goes the recipe, hope you would like it!
Ingredients:
1/2 kg of mutton of your choice
4 peeled bulbs or heads of garlic
2 medium thinly sliced onions
2 medium tomatoes
1 1/2 litre of water
2 table spoons of freshly grated ginger
1/3 to 1/2 cup of olive oil ( you can use any vegetable oil of your choice )
Salt to taste
1/2 to 1 tea spoon of red chili powder (according to your tastes)
1/4 tea spoon turmeric powder
7 whole black peppercorns
1/2 tea spoon of freshly ground black pepper
1/2 tea spoon of all spice powder (optional)
2 large potatoes ( wash and peel potatoes,vertically cut them into halves and then slice into one inches cubes.)
Three green chilies (remove the stalks)
2 table spoons of chopped ,fresh coriander leaves
Method:
1. Place mutton with garlic, onions, tomatoes, pepper and water in a pan. Line inner side of the lid with aluminium foil. It will keep the steam inside the pot. Cook it over medium to low heat for an hour or till meat is almost done.
2. Strain the stock in a separate pan or bowl. Now you'll be left with nearly cooked mutton pieces, softened onion,garlic and tomato chunks.( If you want to use any other vegetable oil except olive oil, you should add it at this point.) Add chili powder, salt, turmeric powder and keep stirring for seven minutes till tomatoes, onions and garlic get a paste like consistency, over medium heat. Add olive oil and potatoes. Stir for another minute. Pour stock into the pan and bring it to a boil. Cover the pan and let it cook for fifteen minutes or till potatoes are done, over medium heat. Once potatoes are done, let the curry simmer for ten minutes over very low flame. Add all spice powder and green chilies. Personally I don't like to slice green chilies; they turn into pale, limpy masses floating in the curry. Same is with coriander. It loses its color n nutrients when you overcook it, and give your curry an unappetizing look.
3. After ten minutes at low flame, oil will surface. Remove green chilies from the gravy. Pour in a deep dish. Sprinkle freshly ground black pepper. Garnish with fresh coriander and lemon wedges.
Serve hot with Naan or fresh chapati.
Aalo Gosht with brown rice , thinly sliced onions and lemon is favorite of me and my hubby. My son eats only meat with roti and hot sauce,lol! He is such a fan of spicy food! And my daughters always ask their father to prepare the plate in his own special way, which is to mash potatoes in a lot of shorba and add small bits of roti to it, mix with fork till all the bread is soaked.
Whatever way you prefer, you'll get the goodness of protein, carbohydrates and vitamins packed in a pot with many other nutrients!
Bon apatite!
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