Today for lunch I cooked Gosht Aloo Saalan(like a meat and potato stew), and since it is one of my favorites I wanted to share it. Here we eat it REALLY SPICY so if you can down a whole bottle of hot sauce in one gulp then you are Ok. If not, then you can just use a bit less chili powder/green chilies.
First Gather your ingredients-
Clock wise from top left-
5-6 Medium Aloo(Potatoes-quartered)
1 Kilo Gosht(we use goat, but you can substitute beef if you like, roughly 1-2 inch chunks)
3-4 Timater(tomatoes, diced)
-2 Really big heaping tablespoons lal mirch pisi(red chili powder, for a less
spicy version use 1 or less spoons)
-1 tablespoon haldi(turmeric)
-1 tablespoon dhania pisi(coriander powder)
-1 tablespoon namak(salt)
Adrak/lesan(ginger/garlic 2 tablespoons paste-each)
4 whole green chilies cut into 1 inch pieces
10 sprigs fresh dhania(coriander/cilantro- minced)
1/4 cup ghee(clarified butter)
3-4 Medium piyaz(onions-diced)
Garam masala-10-12 kali mirch(black peppercorn-whole), 6 loung(whole cloves), a 2 inch stick dalchini(cinnamon stick), and 1 kali bari ellichi(large black cardamom)
In a skillet fry your gosht and in a large soup pot pour 3 large cooking spoons of vegetable oil, and add your onions and garam masala, fry until golden brown.
Step Two-add adrak/lesan paste and fry 1-2 min until it releases an appetizing smell.
Step Three- add timater and all spices(lal mirch pisi, dhania pisi, haldi, namak), fry 1-2 minutes then add 1/2 cup water and mix well. Cover and cook on medium flame, stirring occasionally until the timater become a paste, and the oil starts to separate.
When the oil has separated add 1/4 cup ghee and stir well. Add gosht and 1 cup water, stir well, cover and cook on low/medium flame until gosht is soft.
Add Aloo and 6-7 cups water, cover and cook until the aloo is soft.
Step Six, garnish with minced Dhania and serve with roti(bread) or chaval(rice).