Aloo Gosht (Lamb and Potato Curry)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 700 g diced lamb shoulder
- 400 g potatoes, peeled and diced
- 1 onion, finely chopped
- 3 tbsp vegetable oil
- 4 garlic cloves
- 15 g fresh ginger, grated
- 400 g chopped tomatoes
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp garam masala
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 627 kcal
- Protein
- 33.7 g
- Carbohydrate
- 23.3 g
- of which sugars
- 6.1 g
- Fat
- 44 g
- of which saturates
- 15.7 g
- Fibre
- 4.5 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 2
Add the diced lamb shoulder and brown for 6 minutes, then stir in the chopped tomatoes, ground turmeric and chilli powder.
- 3
Cover and simmer for 45 minutes, stirring occasionally and topping up with a splash of water if needed, until the lamb is nearly tender.
- 4
Add the potatoes and garam masala, cover again and cook for a further 20 minutes, until the potatoes and lamb are both tender when pierced with a knife.
- 5
Uncover and simmer for 5 minutes to thicken the sauce to a good coating consistency.
- 6
Scatter with the fresh coriander and serve with rice or chapatis.
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