Aloo Gosht (Pakistani Beef and Potato Curry)
Hearty, spicy, and delicious this Pakistani Beef and Potato Curry is the ultimate comfort dish!
Ingredients
- 1 pound stewing beef, cubed
- 1½ teaspoons Shan Cumin Powder
- 2½ teaspoons Shan Coriander Powder
- 2 teaspoons Shan Red Chilli Powder
- ¼ teaspoon Shan Turmeric Powder
- 1½ teaspoons salt, to taste
- ½ teaspoon paprika or Kashmiri Chilly Powder
- ¼ teaspoon Shan Garam Masala Powder
- 2½ teaspoons ginger-garlic paste
- 1 tablespoon plain yogurt
- ½ a jalapeño, chopped
- 2 medium onions, diced
- ½ cup vegetable oil
- 1 tomato, diced
- 2 tablespoons cilantro, roughly chopped
- 2 medium russet potatoes, peeled and cubed
- cilantro, to garnish
Instructions
- Start by marinating your stew beef. In a bowl, add in meat, all the spices, salt, ginger-garlic paste, yogurt, and chopped jalapeño. Mix thoroughly, cover, and place in the refrigerator to marinate for 30 minutes.
- While the beef marinates, dice the onions and add to a large pot with vegetable oils. Fry the onions on a medium heat until they are translucent and golden brown, this will take about 5-10 minutes.
- Once the onions are fried add in the marinated beef and stir fry (bhun) on medium-high heat. Fry, while constantly stirring, until meat starts to change in color and spices become aromatic. Meat will likely start to stick so add in some water (1/2 to 1 cup) to prevent sticking. You will need bhun for 6-8 minutes.
- Now that the meat and spices have been properly fried/roasted top the meat off with enough water to fully submerge the meat. Bring everything to a boil and then reduce the heat to a medium-low. Cover the pot and allow the meat to slow-cook for an hour and 20 minutes.
- While the meat cooks down prepare your potatoes by washing, peeling, and cubing them. They should be fairly even chunks (a standard russet potato can be cut into 10-14 pieces). Place the cut pieces in salted water, to prevent browning, until ready to use.
- When the meat has cooked for an hour and 20 minutes add in the potatoes (without the water) and bring the stew to a boil to reduce the liquid. Cook down for 10 minutes and then lower heat to low and cook for additional 5 minutes while covered.
- These last 5 minutes should completely cook potatoes and allow the flavor of stew to be infused into them. Once cooked, take off the heat to prevent potatoes from overcooking.
- Garnish with cilantro. Serve over plain basmati rice or with some naan or roti.
- Enjoy!