Aaloo Gosht

• 1 Kg. Mutton
• ½ kg Potato and cut into pieces of 1 to 2 inches.
• ¼ tsp turmeric (Haldi) powder
• 1 tsp chili (Lal Mirch) powder
• 3 tbs coriander (Dhaniya) seeds powder
• 2 to 3 medium onion finely chopped
• ½ cup oil
• 1 tbs. ginger paste
• 1 tsp. garlic paste
• 1 tsp. garam masala powder
• 6-8 cloves (Laung)
• 6-8 black pepper (Kali Mirch)
• 2 black cardamom (Bari Ilaichi)
• 1-1½ tsp. salt (according to taste)
• 1 cup fresh coriander (Dhaniya) leaves
• 2-3 green chilies – chopped
• 1-2 Lemon

METHOD:

1. Fry the onion in oil till brown. Remove the onion and grind.
2. Add haldi, dhaniya, mirch, garlic, ginger and salt in the oil then fry with little water till it dries.
3. Add mutton and ground onion and cook till water dries again.
4. Add 3 to 4 glasses of water cover and cook till the meat tenderizes.
5. When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat.
6. Garnish with fresh dhaniya, green chilies and lemon.
7. Serve with Nan for 6 to 8 persons