International Recipes
Lamb and Potato Curry
(Aloo Gosht — India)
Yield: 6 servings
Ingredients
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 jalapeño pepper, minced
- 1/4 cup vegetable oil
- 1 (1 1/2 pound) boneless lamb shoulder, cut into 1 inch cubes
- 1 (16 ounce) can whole tomatoes (with liquid)
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 3 medium potatoes, quartered
- 2 cups water
- 2 tablespoons vinegar
- Snipped fresh cilantro
Instructions
- Cook and stir onion, garlic and jalapeño pepper in oil in a Dutch oven until onion is tender.
- Add lamb. Cook and stir over medium high heat until lamb is light brown, about 15 minutes; drain fat.
- Stir in tomatoes, coriander, cumin, salt, turmeric and chili powder; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until sauce is thick, about 15 minutes.
- Add potatoes, water and vinegar. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
- Uncover and simmer, stirring occasionally, until lamb and potatoes are tender and sauce is thickened, 15 to 20 minutes.
- Sprinkle with cilantro.
- Serve with hot cooked rice or Puris if desired.