Aloo Gosh (Lamb Stew & Potato)

Serving: 8 people

Ingredients:

2 lbs. lamb stew

ground ginger and garlic

• 2 lbs. lamb stew
• 3 medium sized potatoes
• 1 medium onion
• 1/4 cup cooking oil
• 2 tablespoon freshly ground garlic
• 1 table spoon freshly ground ginger
• 2 and 1/2 table spoon crushed tomatoes
• 1 and 1/2 teaspoon salt
• 1 and 1/2 teaspoon red chili
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/5 teaspoon ground black pepper
• 1/5 teaspoon clove powder

spices (salt, red chili, ground coriander,
 cumin powder, turmeric powder,
ground black pepper, clove powder)

crushed tomatoe

Directions:

Peel the potatoes and cut them into 1 inch pieces. If you are making a big amount, then cut the potatoes bigger.

Peel the onion and cut into thin slices.

Put the oil and onions into a medium sized pot and turn the heat onto medium.









When the onions start to look transparent, add in the garlic.

After a minute, add in the meat.

Gently mix with a spatula, until all the meat receives heat and water starts appearing.
Then cover with a lid for 5 minutes.
After 5 minutes, take the lid off and wait for the water to evaporate.

After 10-15 minutes (when the water disappears), mix everything in the pot again. Then add in all the spices, and mix again.










After 2 minutes add the crushed tomatoes and ground ginger, and mix again.

After everything is mixed, add in the potatoes, and gently mix everything in the pot again.

Then after two minutes of mixing, take out all the potatoes and put them in a separate bowl.

Add in three cups of water into the pot, and turn the heat to medium-low. When it starts boiling, cover the pot with a lid, and let it cook for an hour. Check after half an hour the meat, by poking a knife into one of the meat pieces. If the meat is soft, then it means its done (usually it takes a whole hour for the meat to get tender).

Once the meat is tender, then add in the potatoes (that were taken out before), and place the lid on the pot again, and let it cook for 10 minute on medium-low heat. Just in case, check after 5 minutes by poking a knife into a potato. If the knife goes in smoothly, then turn off the heat. Otherwise wait a few minutes more. Once the potatoes are soft, turn the heat off.

Note: If you think you need a little more soup (shorba), add a little more water.

Take everything out into a dish (make sure to not break the potatoes), do this process right after turning off the heat so that the potatoes can keep their shape.

Your dish is now ready to serve with roti or naan.

Note: this recipe is only for lamb stew, there will be another recipe for veal stew.