Aloo Gosht is so hailed in South Asian non-veg home cooking, it is true to comfort food that reminds you of home and mommy’s cooking. It is also called aloo gosht ka salan and aloo gosht shorba in different regions. If you are wondering what is Aloo gosht, it is a classic sub-continental meat stew that has thin tomato-onion gravy with flavors from bone-in meat usually beef or lamb/mutton and potatoes. This recipe also has two versions like my aloo keema recipe. The origin of this dish is difficult to trace because it is a very simple dish, one thing is for sure it is popular in Pakistan and Indian Muslim regions like Hyderabad and Dehli. Similar to lamb Keema, lamb Karahi and lamb yakhni pulao.You can find more info on Wikipedia. This makes this dish very nostalgic for some and would remind them of a particular person. I’m trying my best to provide enough information to help you recreate your best family version. So stay tuned with extra details. What’s more interesting is that most home-cooks use visual estimation. So when I cook aloo gosht, it tastes different from my mom’s version.
Method 2
No chopping Version: Another one is with raw onions. This method makes more unified gravy but requires a lot of searing.
Method 1
I make this aloo gosht recipe in two versions. One with brown onions like I did in this recipe. With fried/brown onions, the taste is distinctly different than the below version. And a little searing (bhunnofying), till oil separates, does the job. I call this hassle-free version because it has no fine chopping, it’s one-pot stew and requires very little active cooking time. I’ve tried this version in a pressure cooker as well as slow cooking in a regular pot. Which version aloo gosht recipe is your favorite? I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
