Alu gosht kari

Alu gosht kari

Meat and potato curry

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg skirt or other lean stewing steak
1 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
6 garlic cloves, chopped
1 tablespoon fresh ginger, finely chopped
3 onions, thinly sliced
1 1/2 teaspoons ground turmeric
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons chilli powder
3 teaspoons salt
80ml vinegar
2 teaspoons Garam masala
750g potatoes, peeled and cubed
2 tablespoons fresh coriander leaves, chopped
60ml oil
or 2 tablespoons ghee

Method

  1. Trim the steak of any excess fat and cut into small cubes.
  2. Heat the oil in a large saucepan over medium heat. Add the mustard seeds and cook until they start to pop. Add the fenugreek seeds, garlic, ginger and onion and cook over medium heat, stirring occasionally with a wooden spoon, until the onion just starts to brown. Add the turmeric and cook for 1 minute. Add the coriander, cumin and chilli powder and stir for a minute or so, then add the salt and 2 tablespoons of the vinegar and stir until the liquid dries up.
  3. Sprinkle the garam masala into the pan and mix well, then add the steak, stirring to coat in the spices. If there is spice sticking to the base of the pan, add the remaining vinegar and stir, scraping as much as possible from the base of the pan. Reduce the heat, cover, and simmer for 1½ hours, or until the meat is tender — you may need to add a little water if the mixture becomes too dry. Add the potato, cover once more, and cook for 20–25 minutes, or until cooked through. Sprinkle with the coriander leaves and serve hot with rice or Indian bread.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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