Degi Aloo Gosht Recipe By Chef M Afzal

Ingredients

• 0.5 cup Oil (Can use ghee for a more traditional flavor)
• 2 Onions (Medium size, sliced)
• 0.5 kg Mutton or Beef (Bone-in meat preferred)
• Water (As needed for deglazing and simmering)
• 2 tbsp Ginger-Garlic Paste (Generous amount for better flavor)
• 2 Tomatoes (Large size (use 3 if small), chopped)
• 1 tbsp Green Chili Paste
• 0.5 tbsp Red Chili Powder
• 0.4 tsp Turmeric Powder (Slightly less than half a teaspoon)
• 0.5 tbsp Salt (Adjust to taste)
• 0.5 tbsp Coriander Powder (Crushed/ground)
• 0.5 tbsp Cumin Powder
• 3 Cloves
• 3 Green Cardamom
• 0.5 tsp Kashmiri Red Chili Powder (For color, not heat)
• 2 Potatoes (Cut into large chunks)
• 3 Whole Green Chilies
• 1 tsp Garam Masala Powder (Added at the end for aroma)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   Fry the meat with the onions for a few minutes until the meat changes color and the raw smell is reduced.

4. 4

   Add 2 tablespoons of ginger-garlic paste. Sauté well until the raw aroma of the paste disappears.

5. 5

   Add the chopped tomatoes and 1 tablespoon of green chili paste. Mix well.

6. 6

   Cover the pot and let it cook for about 5 minutes until the tomatoes soften.

7. 7

   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.

8. 8

   Add enough water to cook the meat. Cover and simmer on low heat until the meat is about half-cooked (approximately 20-25 minutes).

9. 9

   Add the potato chunks and whole green chilies to the pot. Mix well.

10. 10

    Add more water based on your desired gravy (shorba) consistency. Keep in mind that some water will evaporate during the final cooking phase.

11. 11

    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.

12. 12

    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 per serving

• Main Course
• Mutton
• Beef
• Pakistani
• Traditional
• Aloo Gosht
• Curry
• Slow Cooked