Indian Lamb And Potatoes Curry (Aloo Gosht)

• *2-3 lbs lamb or goat meat (with bone, cut in small pieces)
• *3 medium Russet potatoes peeled
• *3 garlic cloves minced
• *1 inch ginger minced
• *3 tablespoons ground coriander powder
• *1 tablespoon ground red pepper
• *2 medium beefsteak tomatoes chopped in small chunks
• *1 teaspoon paprika
• *2 1/2 tablespoons vegetable oil
• *1 large yellow onion chopped finely (if you wish not to fry the onion, you may get prepared fried onions at any Indian store, use 1/2 cup only).
• *3 jalepeno peppers, de-seeded, julienne cut (for garnish)
• *1/2 bunch cilantro, stems off, chopped finely (for garnish)
• *2 1/4 cups water

1. 1. Heat oil and fry onions till golden brown. (For fried onions, only add them during step two before adding water).
2. 2. Add meat, ginger, garlic, all spices and 1/4 cup water and stir fry for 15 minutes.
3. 3. Add 1 cup water and let it cook for 30 minutes and then add tomatoes. After adding the tomatoes, and you see that the meat is still not tender, add in another 1/2 cup water if needed. Cook till meat is tender.
4. 4. Add in potatoes and 1/2 cup more water and cook when it is tender.
5. 5. There should be about one cup of gravy in the Aloo Gosht stew. You may add in more or less water for desired thickness.
6. 6. Add in jalepeno peppers and cilantro and cook in low heat for 5 minutes.
7. 7. Serve with rice or any Indian flat bread.

goat meat, potatoes, garlic, ground coriander powder, ground red pepper, tomatoes, paprika, vegetable oil, wish, jalepeno peppers, cilantro, water

Taken from www.epicurious.com/recipes/member/views/indian-lamb-and-potatoes-curry-aloo-gosht-50174991 (may not work)