Aloo gosht

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Aloo gosht
Aaloo Gosht.JPG
A plate of Aloo gosht.
TypeCurry
Place of originIndian subcontinent
Region or stateIndian subcontinent
Associated national cuisineIndia, Bangladesh, Pakistan
Main ingredientsMeat and potato
Saloonay chawal (brown rice) served with Aloo gosht.

Aloo gosht (Urdu: آلو گوشت‎, Bengali: আলু গোশ্ত Alu göshto, Assamese: আলু গোছ Alu güs) is a meat curry, originating from the Indian subcontinent, and popular in Pakistani, Bangladeshi and North Indian cuisine. It consists of potatoes (aloo) cooked with meat (gosht), usually lamb or mutton or beef, in a stew-like shorba gravy.[1][2] The dish can be served and eaten with plain rice or with bread such as roti, paratha or naan.

History[edit]

It is a favorite and common dish in Pakistani,[1] Indian and Bangladeshi meals;[3] and is commonly consumed as a comfort food in the Indian subcontinent.[4][5]

Preparation[edit]

There are various methods of cooking aloo gosht.[4] Generally, the preparation method involves simmering lamb or beef pieces and potatoes over medium heat, with various spices.[6]

Lamb or beef meat is cut into chunks and placed into a stew pot over heat. Chicken may be used as an alternative to lamb or beef. Tomatoes, along with cinnamon, bay leaves, ginger, garlic, red chili powder, cumin seeds, fried onions, black cardamom, garam masala and cooking oil are added and stirred.[4] Potatoes and salt are mixed in. Water is added, in a proportion that is enough to cover the meat, and brought to the boil. The aloo gosht is covered and left to simmer until the meat becomes tender. Once ready, it may be garnished with chopped coriander leaves and served hot.[2][4]

See also[edit]

References[edit]

  1. ↑ 1.0 1.1 Mohiuddin, Yasmeen Niaz (2007). Pakistan: A Global Studies Handbook. ABC-CLIO. p. 325. ISBN 978-1851098019.
  2. ↑ 2.0 2.1 Wickramasinghe, Priya; Rajah, Carol Selva (2005). Food of India. Murdoch Books. p. 124. ISBN 9781740454728.
  3. ↑ Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 262. ISBN 978-1449618117.
  4. ↑ 4.0 4.1 4.2 4.3 Nuzhat (2009). Nuzhat Classic Recipes. AuthorHouse. pp. 1, 2. ISBN 978-1438940328.
  5. ↑ Singh, Khushwant (2010). City Improbable: Writings. Penguin Books India. p. 189. ISBN 978-0143415329.
  6. ↑ "Potato Mutton (Aloo Gosht)".
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