Alu Gosht

This is the most loved curry in Pakistan. My fathers loves it and at times he would compliment me by saying "you have reminded me of my mother". You would find my method of making it slightly different then other methods, but that's how i have seen my mother making it as most of the times she used frozen meat to make this curry, instead  of wasting all her precious time and energy on defrosting meat, she would put it in pan along with onions, tomatoes and ginger garlic paste and let the meat boil till it gets tender...  ohhh and i forgot to add, at home we call it alu gosht shorba....

Ingredients 

500 gm meat  (lamb/beef)

3-4 medium potatoes (peeled and cut in to 4/6 equal parts)

2-3  medium onions sliced

2 medium tomatoes finely chopped

1& 1/2 tbsp ginger garlic paste 

1/2 cup Oil/ghee  (if using ghee its melted 1/2 cup)

1 & tsp salt  (or as per taste)

2 tsp chili powder

1 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp garam masala 

1/2 tsp dhania powder 

Fresh coriander leaves 3 tbsp chopped

Method:

1) Add meat, onions, ginger garlic paste, tomatoes with 4 cups pf water and let it cook till the meat is almost tender (or half cooked). 

2) Once the meat is cooked (if you have any stock left it in the take it out and leave it for later use) add ¼ cup of oil/ghee, salt, red chili powder, turmeric powder and cumin seeds and cook it well until the tomatoes and onions turns to almost a paste and the raw smell of masala has gone (keep the flame medium) 

3) Add the potatoes and fry for further 5-10 minutes, Next add 2 cups of water (if you had some leftover stock you can add that in instead of water). Cover and cook on medium heat until the meat is fully done and the potatoes gets soft.  (consistency of gravy depends on you own choice).

4)  Before turning of the flame add garam masala powder, coriander powder and fresh coriander leaves, give it a quick stir. Cover and let it rest for 5 minutes before serving. Serve it with roti or naan and salad.