Wednesday, May 29, 2013

Cooking Countesses

Aloo Gosht

Growing up this was one dish I always looked forward to no matter how many times we ate it. So much so that I didn't feel like our new home was really home until I had made aloo gosht and roti for dinner. For those who are unfamiliar with Bohra cuisine aloo gosht is a savory stew-like dish made in a tomato based sauce with goat meat and potatoes. It is commonly served with rice or a flat bread such as naan or chapatti. This dish plays nicely with a lemon or mango pickle. I like to serve it with sliced cucumbers sprinkled with a little salt and pepper as a side dish.

1 1/2 lbs goat meat (bone in stew meat)
2 small tomatoes (diced)
1 medium onion (thinly sliced)
2 medium potatoes (cubed)
2 small cloves garlic (minced)
2 tbsp garlic (minced)
1 1/2 tsp red chili powder
1 tsp gharam masala
1/2 tsp tumeric powder
1/2 tsp salt
1/2 tbsp oil

1. Warm up the oil (on high flame) in a medium sized pot. Once the oil is warm, saute the onions.
2. When the onions start to go soft add the spices, garlic and ginger.
3. After about 30 seconds add the tomatoes and saute.
4. Once the tomatoes soften add the meat.
5. When the meat starts to brown add 2 cups water and turn the stove down to low.
6. Let simmer for about an hour, until the meat is cooked though.
7. Add potatoes. Note: Depending on how much water has evaporated during simmering you may need to add more. All the contents of the pot should be submerged in order for the potatoes to cook properly.



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