|Alternative names||Alu Gus (Sylhet)|
|Place of origin||Indian subcontinent|
|Region or state||Indian subcontinent|
|Associated national cuisine||India, Bangladesh, Pakistan|
|Main ingredients||Meat and potato|
Aloo gosht (Urdu: آلو گوشت, Bengali: আলু গোস্ত) is a meat curry, originating from the Indian subcontinent, and popular in Pakistani, Bangladeshi and North Indian cuisine. It consists of potatoes (aloo) cooked with meat (gosht), usually lamb or mutton, in a stew-like shorba gravy. The dish can be served and eaten with plain rice or with bread such as roti, paratha or naan.
It is a favorite and common dish in Pakistani, Indian and Bangladeshi meals; and is commonly consumed as a comfort food in the Indian subcontinent.
There are various methods of cooking aloo gosht. Generally, the preparation method involves simmering lamb pieces and potatoes over medium heat, with various spices.
Lamb meat is cut into chunks and placed into a stew pot over heat. Chicken may be used as an alternative to lamb. Tomatoes, along with cinnamon, bay leaves, ginger, garlic, red chili powder, cumin seeds, fried onions, black cardamom, garam masala and cooking oil are added and stirred. Potatoes and salt are mixed in. Water is added, in a proportion that is enough to cover the meat, and brought to the boil. The aloo gosht is covered and left to simmer until the meat becomes tender. Once ready, it may be garnished with chopped coriander and served hot.
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- "Potato Mutton (Aloo Gosht)".