Ghost aur Aloo

A simple, easy-to-make meat amy, Ghost aur Aloo (gohsht or ah-loo) is best served with plain boiled rice, a cucumber and yogurt salad and a sweet tomato or mango chutney.

2 oz. clarified butter or melted butter

2 onions, finely chopped

1 garlic clove, finely chopped

1 1/2-inch piece fresh root ginger, peeled and finely chopped

2 green chillis, finely chopped

1 teaspoon turmeric

1 tablespoon ground coriander to

½ teaspoon hot chilli powder

1 teaspoon ground cumin seeds of

6 cardamoms, crushed

½ teaspoon ground cloves

1 ½ to

2 lb. lean stewing steak, cut into

1-inch cubes

15 fl. oz. water

1 teaspoon salt bay leaves

1 lb. small potatoes, scrubbed

In a large saucepan, heat the butter over moderate heat. Add the onions and garlic and fry them, stirring occasionally, for 6 to 8 minutes or until the onions are lightly browned. Add the ginger and green chillis and fry for another 4 minutes. Add the turmeric, coriander, chilli powder, cumin, cardamoms and cloves and, stirring frequently, fry for 6 minutes.

If the mixture gets too dry, sprinkle it with 1 to 2 spoonfuls of water.

Add the meat cubes and, turning and tossing, fry for 6 minutes or until the meat is well browned on all sides. Add the water, salt and bay leaves. Increase the heat to high. When the mixture begins to bubble, cover the pan, reduce the heat to low and simmer for 1 ½ hours.

Add the potatoes and bring the curry to die boil again. Cover and simmer for a further 45 minutes, or until the meat and potatoes are tender. Taste the curry and add more salt if necessary.

Remove the pan from the heat and transfer the curry to a warmed serving dish. Serve at once.

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