My friend, Shamsi is in Bombay, now, and what he misses the most is "Ghar ka bana Salan" (home style cooking). Yesterday, I came home early and though of cooking Lamb/Beef Curry with Potatoes. The interesting fact is that I have come across about 35 different odd versions of 'Aloo Gosht ka Salan' Lamb Curry with Potatoes. If you follow The Grand Trunk Road from Kabul to Calcutta, people use different techniques and ingredients to cook it. Afghans don't use caramelized onions while Pakistanis do. North Indians use Cumin seeds while some prefer tomato based gravy. Little bit of change in ingredients and techniques can give you different results. I have been using mainly 3 kinds, out of which this one is my wife's favorite.
Ingredients:
1 KG Beef or Lamb (I personally prefer beef)
8 Medium potatoes, peeled and cut in halves
3 Medium onions , 2 finely sliced and 1 ground
4 Medium tomatoes, finely diced
4 Tablespoons Ginger Garlic paste
6 Green chilies, cut into one inch pieces
2 Inch stick cinnamon
10 Whole black peppercorns
1 Brown cardamom
7 Whole cloves
1 Tablespoon red chili powder
1 Tablespoon salt
1 Teaspoon turmeric
1 Teaspoon coriander power
3 Teaspoon clarified butter (GHEE)
1 Small bunch fresh coriander leaves, roughly chopped
Method:
To begin with, add the Clarified Butter (Ghee) to pot and let
it heat for a little. When hot, add finely chopped Onions to the Ghee and fry for
a minute or two. Now add the whole spices (Clove, Black Pepper, Cinnamon and Brown Cardamons. Fry Onion until it turns golden brown.
Add Ginger-Garlic paste to Onion, fry for about 30 seconds. At this stage add finely chopped tomatoes, mix them well. Also Add powdered Masala. Mix well.
Fry until the oil starts to
separate from the mixture
Add the lamb and mix well, fry
for about ten minutes to brown the meat, stirring frequently to make sure it
doesn't burn.
Add two glass of water, and mix
well.
Cover the handi (pot) and cook
on a medium fire until the lamb is tender. Stir occasionally, and if it starts
to get dry add a little more water.
Add the potatoes, mix well.
Add four glasses of water, mix
well. Cover the handi and cook until the potatoes are almost soft enough to pierce
with a fork.
When the potatoes are nearly cooked, add the Green Chillies (optional). Cover again, and cook until the potato is has softened
and water has reduced a bit.
Top Tips
- use fresh Ginger & Garlic
- use new season Potatoes
