Aloo gosht

Aloo gosht
	A plate of Aloo gosht.
Type	Curry
Place of origin	Indian subcontinent
Region or state	Indian subcontinent
Associated national cuisine	India, Bangladesh, Pakistan
Main ingredients	Meat and potato
	Cookbook: Aloo gosht;

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[]

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[]

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]

References[]

^ Jump up to: ^a ^b Mohiuddin, Yasmeen Niaz (2007). Pakistan: A Global Studies Handbook. ABC-CLIO. p. 325. ISBN 978-1851098019.
^ Jump up to: ^a ^b Wickramasinghe, Priya; Rajah, Carol Selva (2005). Food of India. Murdoch Books. p. 124. ISBN 9781740454728.
^ Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 262. ISBN 978-1449618117.
^ Jump up to: ^a ^b ^c ^d Nuzhat (2009). Nuzhat Classic Recipes. AuthorHouse. pp. 1, 2. ISBN 978-1438940328.
^ Singh, Khushwant (2010). City Improbable: Writings. Penguin Books India. p. 189. ISBN 978-0143415329.
^ "Potato Mutton (Aloo Gosht)".

[Mohiuddin-1] Jump up to: ^a ^b Mohiuddin, Yasmeen Niaz (2007). Pakistan: A Global Studies Handbook. ABC-CLIO. p. 325. ISBN 978-1851098019.

[Food_of_India-2] Jump up to: ^a ^b 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.

[Nuzhat-4] Jump up to: ^a ^b ^c ^d 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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show v t Potato dishes
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Boiled or stewed	Aloo gosht Aloo tikki Bryndzové halušky Carapulcra Cepelinai Coddle Kroppkaka Lapskaus Nikujaga Ocopa Papa a la Huancaína Papas arrugadas Papas chorreadas Pitepalt Poutine râpée Raspeball Salt potatoes Stovies Szilvásgombóc
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Mashed	Aligot Bangers and mash Brændende kærlighed Champ Clapshot Colcannon Cottage pie Croquette Duchess potatoes Hachis Parmentier Himmel und Erde Hutspot Mashed potato Mince and tatties Ragda pattice Skomakarlåda Stamppot Stoemp
Salads	Olivier salad Potato salad Szałot
Soups	Ajiaco Gamja-ongsimi Gamja-tang Sayur sop
Other	Chip butty Chuño Crisp sandwich Gnocchi Homity pie Kartoffelkäse Lefse Munini-imo Patatnik Potato bread Potato cake Potatonik Rewena bread Wrap roti

Aloo gosht

Contents

History[]

Preparation[]

See also[]

References[]