Degi Aloo Gosht Recipe By Chef M Afzal
Translated from Urdu, the language of the video.
Chef M Afzal cooked this in a YouTube video, in Urdu. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added nutrition.
Watch the original videoImported by Anonymous on SeeMeCook
A traditional, old-fashioned mutton and potato curry (Aloo Gosht) made in the 'Nani Dadi' style. This aromatic dish features tender meat and a flavorful gravy that captures the authentic taste of home-cooked Pakistani cuisine.
- Time
- 75 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- South Asian
Ingredients
Steps
Heat half a cup of oil in a large pot or deg. Add the two medium sliced onions and fry until they are a deep golden brown.
Once the onions are browned, add the 0.5 kg of meat to the pot. Immediately add a small splash of water to stop the onions from cooking further and becoming black.
Fry the meat with the onions for a few minutes until the meat changes color and the raw smell is reduced.
Add 2 tablespoons of ginger-garlic paste. Sauté well until the raw aroma of the paste disappears.
Add the chopped tomatoes and 1 tablespoon of green chili paste. Mix well.
Cover the pot and let it cook for about 5 minutes until the tomatoes soften.
Add the dry spices: red chili powder, turmeric, salt, coriander powder, cumin powder, cloves, green cardamom, and Kashmiri red chili powder. Fry (bhunai) the mixture thoroughly until the oil separates from the masala.
Add enough water to cook the meat. Cover and simmer on low heat until the meat is about half-cooked (approximately 20-25 minutes).
Add the potato chunks and whole green chilies to the pot. Mix well.
Add more water based on your desired gravy (shorba) consistency. Keep in mind that some water will evaporate during the final cooking phase.
Cover and cook on low heat for another 20-25 minutes until both the meat and potatoes are completely tender. Avoid opening the lid frequently to maintain the steam.
Once the meat is tender and the gravy has reached the desired thickness, sprinkle with garam masala powder. Turn off the heat and serve.
Notes
Do not open the lid frequently while the meat is simmering, as losing steam can make the meat tough. For the best results, use a low flame for the long simmering process.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 703
- Protein
- 36 g
- Carbs
- 33 g
- Fat
- 48 g
- Fiber
- 6 g
Where the calories come from
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