When you’re doing the same basic things day in and day out, it’s easy to fall into a rut, which of course is never fun. In some ways, ruts are good, some things just NEED to be done daily and there’s only so many ways of doing them, like cleaning the kitchen or picking up after your messy toddler. Other things though, they could do with a little shaking up or a touch of something new.
Case in point: Cooking. Everyone likes eating out or trying new cuisines, but eating out regularly isn’t exactly good for the old budget so we end up cooking at home almost every day. Which is what leads to the problem: falling into a whats-for-dinner rut. Chicken is easy and fast to make so I end up making a LOT of chicken or veggies throughout the week but that can get boring fast. There’s only so much chicken you can eat after all, no matter how many different ways you make it.
I really need to break out of this rut of the same old foods and recipes I keep making again and again so today I decided to make something different: Mutton and potato curry (‘Aloo Gosht’ as we call it). This is a lovely dish from Pakistan, a staple of my husbands childhood, and full of beautiful flavour. I for one love it, especially when it’s paired with rice 🙂
Aloo Gosht (Mutton and Potato Curry)
- 1 lb mutton on the bone, cut into pieces
- 1 tbsp minced garlic
- 1 onion, chopped
- Salt to taste
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder
- 2 tomatoes, chopped
- 1-2 green chillies, chopped
- 1 inch piece of ginger, chopped
- 1 tsp coriander powder
- oli for cooking
- 4 cups water
- Handful of fresh cilantro, chopped
- Put onions, garlic, mutton, salt, red chilli powder and turmeric powder in a pressure cooker together with 2 cups of water (no oil yet), close the lid and leave it till the whistle blows.
- While you wait, peel and wash the potatoes and cut them up into medium sized cubes (not too small). I like to soak the potatoes in water while the meat cooks because that softens them a little and reduces cooking time
- When the whistle on the pressure cooker starts to blow, wait 7-9 minutes before turning off the heat and releasing the steam from the cooker.
- Once the lid has been safely removed from the pressure cooker, turn the heat back up to medium high
- Add the oil and stir well
- Now add the tomatoes, green chillies, ginger and coriander powder and cook till excess water evaporates and gravy thickens
- Now reduce heat and cook for a few minutes till oil starts to separate from the gravy
- Drain the potatoes and add them to the pot together with 1-2 cups water
- Cook till potatoes soften
- This dish has a lot of soupy gravy which is why its yummy with rice!
- Reduce heat and cook till oil separates from gravy, throw in the chopped cilantro (do not stir it in) and close lid and cook on low heat for 1-2 minutes.
- Your beautiful curry is now now ready to serve!
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