Potato lame curry. Have you heard of this combination before? Aloo Gosht is a spicy, thick and creamy meat gravy that originates from Pakistan and North Indian cuisine. This gravy has potatoes done with lamb or mutton during a thick stew.
Share some people, cooking is indeed something which is quite soft. Besides they are indeed happy cooking and have ability cooking that is quite, they are also creative in integrating each dish so that it becomes food delectable. But there are those who cannot can cook, so they must search and see recipes that are cushy to follow.
Once they go in, the stir-frying begins.
We want a sauce that clings to our lamb - a little extra oil helps at this point (so worth it!) A final splash of water and a simmer - the curry is ready.
I don't think you can beat the lamb and potato combination for curry - it's one of my all time favourites.
You can make Potato lame curry use 11 ingredients and 3 the steps. Here guides how you mix it.
The main ingredient Potato lame curry as follows:
- You need 1 of onion.
- Prepare 2 of tomato.
- You need 1 table spoon of ginger garlic paste.
- Prepare 1 teaspoon of red chilli.
- Prepare 1 teaspoon of salt.
- Provide 1 teaspoon of tumaric powder.
- You need 2 of medium potato.
- Provide Half of kg lame.
- Prepare of Green chilli for decoration.
- You need of Coriander for serving.
- Prepare 5 spoon of oil.
Hope you guys enjoy it too! Instant-Pot Lamb Curry with Potatoes Jump to Recipe - Print Recipe As I write this, calmly seated at my desk overlooking the big windows in my study feeling the excitement as the aroma of my Instant-Pot Lamb Curry fills my home, I can't help but feel nostalgia creep up as I watch the rain pour down. Aloo Gosht (Lamb and Potato Curry) Potato and Mutton? Have you heard of this combination before?
Instructions Potato lame curry
- If tha lame is fresh then add 1 cup and if tha lame is frozen add 1 and half cup add salt red chilli ginger gerlic paste tumaric onion tomato and cook when tha lame is little bit soft.
- Then tha water is dry add potato and oil and cook for 5 mint and add water 2 cups and cook until potato and lame is soft.
- Then lame is ready add green chilli and coriander.
Aloo Gosht is a spicy, thick and creamy meat gravy that originates from Pakistan and North. Freezing-you can freeze the curry up to a week. If you freeze it more than a week the texture of the curry would change because there are potatoes in it. Reheating- remove from the freezer, let it reach room temperature. Heat the ghee/oil in a large high sided frying pan or wok.