Name: Garlicky Lamb with Potatoes (Aloo Gosht)
Yield: Serves 6
Cuisine: India
Ingredients: 2 tablespoons tomato paste; ¼ cup Fried Onion Paste; 1 teaspoon cayenne (ground red pepper); 4 tablespoons canola oil; 1 pound boneless leg of lamb, fat trimmed off and discarded, cut into 1-inch cubes; 8 ounces russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning; 2 tablespoons Garlic Paste; 2 teaspoons cumin seeds, ground; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 2 teaspoons coriander seeds, round; 2 teaspoons coarse kosher or sea salt; 1 teaspoon black cumin seeds, ground; 1 teaspoon fennel seeds, ground

Raghavan Iyer

Garlicky Lamb with Potatoes

Aloo Gosht

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Folks who shy away from “exotic” and unfamiliar foods will love this curry because it plays on the comfortable meat-and-potatoes theme. A great curry to serve with a bowl of basmati rice, this is equally comforting with a baguette and a glass of red burgundy.

Ingredients

For the marinade

2 tablespoons Garlic Paste
2 teaspoons cumin seeds, ground

Asia
India
Main course
Gluten-free
Spicy

Method

Combine all the marinade ingredients in a medium-size bowl. Add the lamb and toss to coat it with the marinade. Refrigerate, covered, for at least 30 minutes or as long as overnight, to allow the flavors to permeate the meat.
Drain the potatoes and pat them dry with paper towels.
Heat 2

Preparation info

Serves

Difficulty

Appears in

Ingredients

For the marinade

Method