Aloo Gosht (Veal Stew & Potato)

Serving: 8 people

Ingredients:

• 2 lbs. veal stew
• 3 medium sized potatoes
• 1 small onion (cut into small pieces)
• 6 cloves of garlic
• 1 tablespoon freshly ground ginger
• 3 random sized tomatoes (peeled and cut into small pieces)
  OR 2 tablespoons of crushed tomatoes

Spices:

• 1 teaspoon chili powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 pinch clove powder
• 1 teaspoon korma masalah (optional)
• 1 and 1/2 teaspoon sea salt

Directions:
In a medium sized pot, add in the veal stew, garlic cloves, small onion, and about 2 and 1/2 cups of water, let it cook on medium high heat for 1 hour. The lid should be on, but tilted a little bit, so that there is a small opening.

Wash and peel the potatoes, and cut each potato into 4 pieces, and set aside.

After an hour, poke a knife into one of the meat pieces, if it is tender, then turn off the heat and take out the water from the pot into a bowl and set aside.

Turn the heat on medium-high, and add 1/3 cup oil and stir 2-3 times. After approximately 5-6 minutes, add in all the spices and ground ginger, and stir again 2-3 times.







Then add in the pieces of tomatoes (or crushed tomato from a can), and stir again.

After about 7 minutes, add in the potatoes, and gently stir again. After about 5 minutes, when you begin to see the oil separating, add in the water that you had taken out earlier from the cooked meat, and add in 1 more cup of water. Lower the heat onto low-medium. Let this cook for 10 minutes.

Check one of the potato pieces by poking a knife, if it goes through then turn off the heat.
Note: If you want to add more water you can do so as desired.

And put it into a serving dish immediately. If you leave the aloo gosht in the pot after it has been cooked, the potatoes will become too tender and will break apart.

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