Saturday, April 7, 2012

Deghi Aloo Gosht




Classic comfort food from the city of Peshawar ,Aloo gusht  .
And there are many variation of this classic dish and the best one is this simple recipe which I create it many years back and I was inspire from my mom Aloo gusht curry .simple elegant curry stand out in many other vegetarian and on vegetarian curries.
As a child growing up in many sisters and brothers I always love the way my mom cook and share food with others .she never cook one dish at any time at least 2 to three dishes  at lunch and we never hade a left over  because she have to shares with poor and people those who work in our house a share of  other people who live near to our house then she start cooking for dinner from the scratch .

I remember as child one day went with my servant to her  home  as we enter all her sisters and brothers and her mom was waiting for the food which my mother give to her a big bowl of Aloo gusht  and 3 large size pesheweri naan  they were so happy  her mom said its like eid for them .
This curry  usually made with pesheweri curry powder  which hard to find so I use all the spices together which just work perfect.

                             Deghi Aloo Gosht
This curry is more like stew or thick soup silky creamy luxuries  curry and on the top tender meat with melt in your mouth  potatoes .
Believe me this one curry that both kids and elders with equally adore.

Ingredients:
1-cup goat meat
2 large peeled potatoes
1 tbsp oil
1 large size onion chopped
2 tomatoes puree or chopped
1 tsp garam masala
1 tsp coriander powder
1 tsp paprika powder
2 cups water
1 tsp garlic crushed
1 tsp ginger crushed
1 tsp turmeric powder
1 tsp cumin deeds roasted
Salt and pepper
1 green whole chili
2 tbsp cilantro chopped
Method:

Heat oil in a heavy based saucepan and fry the onion till golden. Then add cumin seeds and stir. Add meat and rest of the spices one by one and stir. Add ginger and garlic, and stir-fry the meat for1 minute and then add water so the spices don't burn.
Cover it after stirring it and let it cook for 15 minutes on low flame.  Stir after 15 minutes and cut potatoes in half and add to the pan, stir and cover again for 5 min until the potatoes cook from inside.
Add finely chopped tomatoes and cover until tomatoes become soft.
Serve this dish with boiled rice or bread and garnish with slice of lemon and sprinkle cilantro leaves.


1 comment:

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