Wednesday, 16 December 2015

Lamb Potato Curry - Aloo Gosht.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It's the best with freshly boiled rice.
Or with chapatti.

Or with a simple pulao.
But my favourite is still the boiled rice. It's my new go-to comfort food. Especially when the potato begins to break up slightly and become part of the sauce. This lamb and potato curry is the perfect example of my Mother's saying - "You can't make a curry in a hurry".

And, I'll be honest with you. The wait is worth it. The simple curry sauce is done in about 15 minutes. Then, we add lamb and let that cook low and slow until just tender. Next, the potatoes. Once they go in, the stir-frying begins. We want a sauce that clings to our lamb - a little extra oil helps at this point (so worth it!) A final splash of water and a simmer - the curry is ready. I don't think you can beat the lamb and potato combination for curry - it's one of my all time favourites. Hope you guys enjoy it too! Be sure to share your photos! 

Lamb Curry, previously: Lamb Chop Curry // Lamb Spinach Curry // Cauliflower Lamb Curry // Lamb Curry

Potato Curry, previously: Potato and Fenugreek Curry // Chicken and Potato Shorba // Ginger and Potato Shorba //Simple Chicken and Potato Curry

A Simple List of Ingredients:
1. Vegetable Oil
2. Onion
3. Crushed Red Chilli Flakes
4. Basar Curry Powder
5. Paprika
6. Tomato Puree
7. Tinned Tomatoes
8. Salt
9. Ground Turmeric
10. Ground Coriander
11. Ground Cumin
12. Lamb Shoulder Pieces
13. Water
14. Potatoes
15. Ginger Paste
16. Garlic Paste

Bismillah, let's begin!

You want a curry for dinner tonight? Well we had better get started then! Place a large saucepan over a medium heat and pour in 1/4 cup Vegetable Oil.

Let it heat up whilst you chop up an onion.

Take 1 medium Onion.

Peel and finely dice it. Add it to the hot oil.

Fry until golden!

Then, we're going to add all our red things. We add these in to our onions so that our curry sauce has a deep, natural red colour.

Measure out:
1 teaspoon Crushed Red Chilli Flakes
3/4 teaspoon Basar Curry Powder (or any curry powder)
3/4 teaspoon Paprika
1 tablespoon Tomato Puree

Add them into your onions.

Fry for 1 minute until everything sizzles and is fragrant.

Next, tinned tomatoes! 

Pour in 1/2 tin Tomatoes, blended. This is about 200 grams.

Stir and let it cook for 1 minute.

Then, more seasonings.

And, ginger and garlic! We used these pastes but of course, you can use fresh too.

Measure out:
1 teaspoon Salt
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
1/4 teaspoon Ground Turmeric
2 teaspoons Ground Coriander
1 teaspoon Ground Cumin

Throw them in.

And, cook for 2 minutes.

Next, take the pan off the heat.

And, blend the sauce until smooth with a food processor or stick blender.

This step is completely optional but it does result in a smoother masala sauce.

Place the pan back onto a medium heat.

And, it's time for the lamb. We used 585 grams (1 pound + 5 ounces) Lamb Shoulder, cut into pieces and on the bone
You may use any other cut of lamb you like but try to have it on the bone - it gives the curry such good flavour.

In goes the lamb.

Give it a good stir-fry for 5 minutes.


Until the lamb begins to brown slightly.


Then, pour in 225 ml Water.


Stir and bring to the boil.


Then, turn the heat right down and cover with a lid. Cook for 30 minutes.


Uncover the pan and let the curry cook for a further 15 minutes.


Next, it's time for the potatoes. We used 3 medium Potatoes.

Peel and cut them into chunks.


Add them into the curry.


Stir them and stir-fry over a medium heat.


Keep going until the oil rises to the surface.


Then, drizzle in a few tablespoons of Vegetable Oil.


Stir-fry again until the oil rises to the surface and the masala sauce begins to cling to the lamb and potatoes.


Like this!


Next, pour in 320 ml Water. You can add as much or as little as you like. We wanted a slightly runny curry so added this much. 


Stir in the water.


Then taste and adjust the salt, if needed.


Bring to the boil.


Turn the heat right down and cover with a lid. Cook for 10 minutes or until the potatoes are cooked.


And, we're done!


Time to grab your plates and dig in! Also, feel free to finish with chopped fresh coriander, if you want.


We ate ours with fresh boiled rice, cucumber and cherry tomatoes. It was the best.

Full Written Recipe:


Lamb + Potato Curry – Aloo Gosht.

Prep Time: About 10 minutes.
Cook Time: About 1 hour 45 minutes.
Serves: About 6 people.

Ingredients
¼ cup Vegetable Oil
1 medium Onion, peeled and diced
1 teaspoon Crushed Red Chilli Flakes
¾ teaspoon Basar Curry Powder (or any curry powder)
¾ teaspoon Paprika
1 tablespoon Tomato Puree
½ tin Tomatoes, blended (200 grams)
1 teaspoon Salt
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
¼ teaspoon Ground Turmeric
2 teaspoons Ground Coriander
1 teaspoon Ground Cumin
585 grams (1 pound + 5 ounces) Lamb Shoulder Pieces, on the bone
Water, as needed (I give my measurements in the method)
3 medium Potatoes, peeled and cut into chunks
Extra Vegetable Oil, to stir-fry

Method

To make the simple curry sauce, heat the oil in a large saucepan over a medium heat. Add the onion and fry until golden.
Then, add in the tomato puree, crushed red chilli flakes, paprika and basar curry powder. Stir for a minute or so and let everything bubble.
Next, pour in the blended tomatoes. Stir and let it cook for a minute.
Then, add in the salt, ground cumin, ground coriander, ground turmeric, ginger paste and garlic paste. Stir and let the spices cook for two minutes.
Take the pan off the heat and blend to smooth in a food processor or with a stick blender. This step is completely optional but it does result in a smooth curry sauce.

Next, time to add the lamb! Place the curry back onto a medium heat and add in the lamb shoulder pieces. Stir-fry the lamb for 5 minutes.
Then, pour in 225 ml Water. Stir and bring it to the boil. Cover the pan with a lid and turn the heat right down. Cook like this for 30 minutes. Then, uncover and cook for a further 15 minutes.

Time for the potatoes! Next, add in the potatoes. Stir-fry everything until the oil rises to the surface.
Then, drizzle in a few tablespoons of Vegetable Oil and stir-fry again until the oil rises to the surface and sauce begins to cling to the lamb and potatoes.
Next, pour in 320 ml Water and stir in. Taste the sauce for salt and adjust, if needed. Bring to the boil then cover and turn the heat to the lowest. Cook for 10 minutes until the potatoes are tender.

Serve with boiled rice, naan or chapatti. So good!

This Time One Year Ago:
Coconut Ice - the ultimate sweet treat for any coconut fan. plus it's naturally gluten-free!

This Time Two Years Ago:
Apple Turnovers - puff pastry triangles filled with buttery apples, raisins, cinnamon and orange zest.

This Time Three Years Ago:
My Four Layer Strawberry and Orange Cake - a special occasion orange vanilla layer cake with fresh strawberry whipped cream.

Keep me in your duas please, and enjoy your curry,

Wasalaam!

18 comments

  1. This looks so delicious masha'Allah. I will definitely give this a try. :)

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    Replies
    1. Jazakillah khair! I really hope you enjoy it! Also, congratulations on your pregnancy! :)

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  2. That curry looks so flavourful, it's going on my meal ideas board on pinterest to try sooner rather than later. In shaa Allah.

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  3. Yum! Definitely one of my favourites! Looks delicious mA x

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    Replies
    1. Same here! It was actually your Aloo Gosht Shorba that inspired us to cook our version. Jazakillah khair for the inspiration! :)

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  4. Asalaam, Looks wonderful. I can almost smell it reading the recipes and seeing the pictures. But I did wonder what is tinned tomatoes? Is it tomato puree? thought maybe was tomato paste,but too watery for that. Thanks for sharing your recipes with all.

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    Replies
    1. Wa alaikumus salaam! Thank you so much! The tomatoes are tinned plum tomatoes which we blend with a little water until smooth. They are not tomato puree or tomato paste. :)

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  5. Very nice, but a bit oily, imho. New time i will use less oil. Also I used pressure cooker to make sure meat if very very soft. Otherwise - delicious.

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    Replies
    1. Damn! So many typos! :)

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    2. Damn! So many typos! :)

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    3. Glad you enjoyed it! You can, of course, add as much or as little oil as you like. And the pressure cooker idea is the best! :)

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  6. Hi, I was wondering if you could substitute the lamb for beef? I love your recipes but I'm not so fond of lamb so I was wondering if this would work? Thanks you.

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    Replies
    1. Hello! You can of course use beef - just adjust the cooking time accordingly. Good luck! :)

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  7. Best curry i have ever made and i have trying to make a curry like this for ages Well Done
    Les Donkin from sunny Edinburgh

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    Replies
    1. Thank you so much for your kind words! I am so glad you enjoyed the curry - it's a classic in our house. :)

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