Aloo gosht

Aloo gosht
	A plate of Aloo gosht
Type	Curry
Course	Main course
Region or state	South Asia
Associatedcuisine	PakistaniIndian
Main ingredients	Meatandpotato

Aloo gosht(Urdu:آلو گوشت,Hindi:आलू गोश्त,Bengali:আলু গোশ্ত,romanized:Alu göshto,Assamese:আলু গোছ,romanized:Alu güs) is a meatcurry,and is a popular dish inNorth Indian,Pakistani,andBangladeshicuisine. It consists ofpotatoes(aloo) cooked with meat (gosht), usuallylamb or muttonorbeef,in astew-likeshorbagravy.^[1]^[2]It may be considered acurry,stew,orshorbadepending on the way the dish is prepared, the types of spices used and what country or particular region it was made in. The dish can be served and eaten with plain rice or with bread such asroti,parathaornaan.

History

It is a favorite and common dish in India and Pakistan,^[1]Indian and Bangladeshi meals;^[3]and is commonly consumed as acomfort foodin the Indian subcontinent.^[4]^[5]

Preparation

There are various methods of cooking aloo gosht.^[4]Generally, the preparation method involves simmering lamb or beef pieces and potatoes over medium heat, with variousspices.^[6]

Lamb or beef meat is cut into chunks and placed into a stew pot over heat.Chickenmay be used as an alternative to lamb or beef. Tomatoes, along withcinnamon,bay leaves,ginger,garlic,red chilipowder,cumin seeds,friedonions,blackcardamom,garam masalaandcooking oilare added and stirred.^[4]Potatoes and salt are mixed in. Water is added, in a proportion that is enough to cover the meat, andbrought to the boil.The aloo gosht is covered and left to simmer until the meat becomestender.Once ready, it may be garnished with choppedcorianderleaves and served hot.^[2]^[4]

References

^^a ^bMohiuddin, Yasmeen Niaz (2007).Pakistan: A Global Studies Handbook.ABC-CLIO. p. 325.ISBN 978-1851098019.
^^a ^bWickramasinghe, Priya; Rajah, Carol Selva (2005).Food of India.Murdoch Books. p. 124.ISBN 9781740454728.
^Edelstein, Sari (2010).Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals.Jones & Bartlett Publishers. p. 262.ISBN 978-1449618117.
^^a ^b ^c ^dNuzhat (2009).Nuzhat Classic Recipes.AuthorHouse. pp. 1, 2.ISBN 978-1438940328.
^Singh, Khushwant (2010).City Improbable: Writings.Penguin Books India. p. 189.ISBN 978-0143415329.
^"Potato Mutton (Aloo Gosht)".Archived fromthe originalon 2016-12-23.Retrieved2015-10-22.

[Mohiuddin-1] Mohiuddin, Yasmeen Niaz (2007).Pakistan: A Global Studies Handbook.ABC-CLIO. p. 325.ISBN 978-1851098019.

[Food_of_India-2] Wickramasinghe, Priya; Rajah, Carol Selva (2005).Food of India.Murdoch Books. p. 124.ISBN 9781740454728.

[3] Edelstein, Sari (2010).Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals.Jones & Bartlett Publishers. p. 262.ISBN 978-1449618117.

[Nuzhat-4] Nuzhat (2009).Nuzhat Classic Recipes.AuthorHouse. pp. 1, 2.ISBN 978-1438940328.

[5] Singh, Khushwant (2010).City Improbable: Writings.Penguin Books India. p. 189.ISBN 978-0143415329.

[6] "Potato Mutton (Aloo Gosht)".Archived fromthe originalon 2016-12-23.Retrieved2015-10-22.

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History

Preparation

See also

References