How to make Aloo gosht

Ingredients

• 750 g lamb or mutton on the bone, in pieces
• 4 medium potatoes, peeled and halved
• 4 tablespoons vegetable oil
• 2 onions, thinly sliced
• 1 tablespoon grated fresh ginger and 1 tablespoon crushed garlic
• 2 tomatoes, chopped
• 1 teaspoon salt, 1 teaspoon chilli powder, 1/2 teaspoon ground turmeric and 1 teaspoon ground coriander
• 1 bay leaf, 1 black cardamom pod and a small stick of cinnamon
• 1 teaspoon garam masala and fresh coriander, to finish

Method

1. Heat the oil in a heavy pot and fry the onions over a medium heat for about 10 minutes, until golden brown.
2. Add the bay leaf, cardamom and cinnamon, then the ginger and garlic, and stir for 1 minute.
3. Add the meat and fry for 5 minutes, turning, until it is browned all over.
4. Add the tomatoes, salt, chilli, turmeric and ground coriander and cook for 5 to 8 minutes, until the tomatoes break down and the oil starts to separate.
5. Pour in about 1 litre of water, bring to the boil, cover and simmer gently for about 1 hour, until the meat is nearly tender.
6. Add the potatoes and a little more water if needed, and simmer for 20 to 25 minutes more, until the potatoes are soft. Stir in the garam masala, scatter with coriander and serve with roti or rice. Remove the whole spices before eating.