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{{Short description|Curry dish made with meat and potatoes}}
{{Short description|Curry dish made with meat and potatoes}}
{{Infobox prepared food
{{Infobox food
| name = Aloo gosht
| name = Aloo gosht
| image = Aaloo Gosht.JPG
| image = Aaloo Gosht.JPG
| caption = A plate of Aloo gosht.
| caption = A plate of Aloo gosht
| region = [[South Asia]]
| region = [[South Asia]]
| national_cuisine = [[Pakistani cuisine|Pakistani]] [[Indian cuisine|Indian]]
| national_cuisine = [[Pakistani cuisine|Pakistani]] [[Indian cuisine|Indian]]
| course =
| course =Main course
| type = [[Curry]]
| type = [[Curry]]
| served =
| served =
| main_ingredient = [[Meat]] and [[potato]]
| main_ingredient = Meat and potato
}}
}}


[[File:Saloonay Chawal With Aloo Gosht.JPG|thumb|Saloonay chawal ([[brown rice]]) served with Aloo gosht.]]
[[File:Saloonay Chawal With Aloo Gosht.JPG|thumb|Saloonay chawal ([[brown rice]]) served with Aloo gosht]]
'''Aloo gosht''' ({{lang-hi|{{larger|आलू गोष्ठ}}}}, {{lang-ur|{{resize|{{nq|آلو گوشت}}}}}}, {{lang-bn|আলু গোশ্ত}} ''Alu göshto'', {{lang-as|আলু গোছ}} ''Alu güs'') is a meat [[curry]], and is a popular dish in [[North Indian cuisine|North Indian]], [[Pakistani cuisine|Pakistani]], and [[Bangladeshi cuisine|Bangladeshi]] cuisine. It consists of [[potato]]es (aloo) cooked with meat ([[gosht]]), usually [[lamb and mutton|lamb or mutton]] or [[beef]], in a [[stew]]-like [[shorba]] gravy.<ref name="Mohiuddin"/><ref name="Food of India">{{cite book|title=Food of India|first=Priya|last=Wickramasinghe|first2=Carol Selva|last2=Rajah|year=2005|publisher=Murdoch Books|isbn=9781740454728|pages=124}}</ref> It may be considered a [[curry]], [[stew]], or [[shorba]] depending on the way the dish is prepared, the types of spices used and what country or particular region it was made in. The dish can be served and eaten with plain rice or with bread such as [[roti]], [[paratha]] or [[naan]].
'''Aloo gosht''' is a meat [[curry]], and is a popular dish in [[North Indian cuisine|North Indian]], [[Pakistani cuisine|Pakistani]], and [[Bangladeshi cuisine|Bangladeshi]] cuisine. It consists of potatoes (aloo) cooked with meat ([[gosht]]), usually [[lamb and mutton|lamb or mutton]] or beef, in a [[stew]]-like [[shorba]] gravy.<ref name="Mohiuddin"/><ref name="Food of India">{{cite book|title=Food of India|first=Priya|last=Wickramasinghe|first2=Carol Selva|last2=Rajah|year=2005|publisher=Murdoch Books|isbn=9781740454728|pages=124}}</ref> It may be considered a curry, stew, or shorba depending on the way the dish is prepared, the types of spices used and what country or particular region it was made in. The dish can be served and eaten with plain rice or with bread such as [[roti]], [[paratha]] or [[naan]].


==History==
It is a favorite and common dish in India and Pakistan,<ref name="Mohiuddin">{{cite book|last=Mohiuddin|first=Yasmeen Niaz|title=Pakistan: A Global Studies Handbook|year=2007|publisher=ABC-CLIO|isbn=978-1851098019|pages=325}}</ref> Indian and Bangladeshi meals;<ref>{{cite book|last=Edelstein|first=Sari|title=Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals|year=2010|publisher=Jones & Bartlett Publishers|isbn=978-1449618117|pages=262}}</ref> and is commonly consumed as a [[comfort food]] in the Indian subcontinent.<ref name="Nuzhat"/><ref>{{cite book|last=Singh|first=Khushwant|title=City Improbable: Writings|year=2010|publisher=Penguin Books India|isbn=978-0143415329|pages=189}}</ref>
It is a favorite and common dish in India and Pakistan,<ref name="Mohiuddin">{{cite book|last=Mohiuddin|first=Yasmeen Niaz|title=Pakistan: A Global Studies Handbook|year=2007|publisher=ABC-CLIO|isbn=978-1851098019|pages=325}}</ref> Indian and Bangladeshi meals;<ref>{{cite book|last=Edelstein|first=Sari|title=Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals|year=2010|publisher=Jones & Bartlett Publishers|isbn=978-1449618117|pages=262}}</ref> and is commonly consumed as a [[comfort food]] in the Indian subcontinent.<ref name="Nuzhat"/><ref>{{cite book|last=Singh|first=Khushwant|title=City Improbable: Writings|year=2010|publisher=Penguin Books India|isbn=978-0143415329|pages=189}}</ref>


==Preparation==
==Preparation==
There are various methods of cooking aloo gosht.<ref name="Nuzhat"/> Generally, the preparation method involves simmering lamb or beef pieces and potatoes over medium heat, with various [[List of Pakistani spices|spices]].<ref>{{cite web|title=Potato Mutton (Aloo Gosht)|url=http://www.khanapakana.com/recipe/ad67a7be-94ae-44d9-b29f-bde3958d9e43/potato-mutton-aloo-gosht-|access-date=2015-10-22|archive-date=2016-12-23|archive-url=https://web.archive.org/web/20161223044042/http://www.khanapakana.com/recipe/ad67a7be-94ae-44d9-b29f-bde3958d9e43/potato-mutton-aloo-gosht-|url-status=dead}}</ref>
There are various methods of cooking aloo gosht.<ref name="Nuzhat"/> Generally, the preparation method involves simmering lamb or beef pieces and potatoes over medium heat, with spices.<ref>{{cite web|title=Potato Mutton (Aloo Gosht)|url=http://www.khanapakana.com/recipe/ad67a7be-94ae-44d9-b29f-bde3958d9e43/potato-mutton-aloo-gosht-|access-date=2015-10-22|archive-date=2016-12-23|archive-url=https://web.archive.org/web/20161223044042/http://www.khanapakana.com/recipe/ad67a7be-94ae-44d9-b29f-bde3958d9e43/potato-mutton-aloo-gosht-|url-status=dead}}</ref>


Lamb or beef meat is cut into chunks and placed into a stew pot over heat. [[Chicken]] may be used as an alternative to lamb or beef. Tomatoes, along with [[cinnamon]], [[Bay leaf|bay leaves]], [[ginger]], [[garlic]], [[red chili]] powder, [[cumin seed]]s, fried [[onion]]s, black [[cardamom]], [[garam masala]] and [[cooking oil]] are added and stirred.<ref name="Nuzhat">{{cite book|last=Nuzhat|title=Nuzhat Classic Recipes|year=2009|publisher=AuthorHouse|isbn=978-1438940328|pages=1,2}}</ref> Potatoes and salt are mixed in. Water is added, in a proportion that is enough to cover the meat, and [[:wikt:bring to a boil|brought to the boil]]. The aloo gosht is covered and left to simmer until the meat becomes [[meat tenderness|tender]]. Once ready, it may be garnished with chopped [[coriander]] leaves and served hot.<ref name="Food of India"/><ref name="Nuzhat"/>
Lamb or beef meat is cut into chunks and placed into a stew pot over heat. Chicken may be used as an alternative to lamb or beef. Tomatoes, along with [[cinnamon]], [[Bay leaf|bay leaves]], [[ginger]], garlic, [[red chili]] powder, [[cumin seed]]s, fried onions, black [[cardamom]], [[garam masala]] and cooking oil are added and stirred.<ref name="Nuzhat">{{cite book|last=Nuzhat|title=Nuzhat Classic Recipes|year=2009|publisher=AuthorHouse|isbn=978-1438940328|pages=1, 2}}</ref> Potatoes and salt are mixed in. Water is added, in a proportion that is enough to cover the meat, and brought to a boil. The aloo gosht is covered and left to simmer until the meat becomes tender. Once ready, it may be garnished with chopped [[coriander]] leaves and served hot.<ref name="Food of India"/><ref name="Nuzhat"/>


==See also==
==See also==
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{{Potato dishes}}
{{Potato dishes}}
{{Bangladeshi dishes}}


[[Category:Muhajir cuisine]]
[[Category:Muhajir cuisine]]
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[[Category:Indian chicken dishes]]
[[Category:Indian chicken dishes]]
[[Category:Meat and potatoes dishes]]
[[Category:Meat and potatoes dishes]]
[[Category:Pakistani cuisine]]
[[Category:Beef dishes]]
[[Category:Beef dishes]]

Latest revision as of 17:11, 21 November 2024

Aloo gosht
A plate of Aloo gosht
TypeCurry
CourseMain course
Region or stateSouth Asia
Associated cuisinePakistani Indian
Main ingredientsMeat and potato
Saloonay chawal (brown rice) served with Aloo gosht

Aloo gosht is a meat curry, and is a popular dish in North Indian, Pakistani, and Bangladeshi cuisine. It consists of potatoes (aloo) cooked with meat (gosht), usually lamb or mutton or beef, in a stew-like shorba gravy.[1][2] It may be considered a curry, stew, or shorba depending on the way the dish is prepared, the types of spices used and what country or particular region it was made in. 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 India and Pakistan,[1] Indian and Bangladeshi meals;[3] and is commonly consumed as a comfort food in the Indian subcontinent.[4][5]

Preparation

[edit]

There are various methods of cooking aloo gosht.[4] Generally, the preparation method involves simmering lamb or beef pieces and potatoes over medium heat, with spices.[6]

Lamb or beef meat is cut into chunks and placed into a stew pot over heat. Chicken may be used as an alternative to lamb or beef. 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.[4] Potatoes and salt are mixed in. Water is added, in a proportion that is enough to cover the meat, and brought to a boil. The aloo gosht is covered and left to simmer until the meat becomes tender. Once ready, it may be garnished with chopped coriander leaves and served hot.[2][4]

See also

[edit]

References

[edit]
Look up aloo gosht in Wiktionary, the free dictionary.
  1. ^ a b Mohiuddin, Yasmeen Niaz (2007). Pakistan: A Global Studies Handbook. ABC-CLIO. p. 325. ISBN 978-1851098019.
  2. ^ a b Wickramasinghe, Priya; Rajah, Carol Selva (2005). Food of India. Murdoch Books. p. 124. ISBN 9781740454728.
  3. ^ Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 262. ISBN 978-1449618117.
  4. ^ a b c d Nuzhat (2009). Nuzhat Classic Recipes. AuthorHouse. pp. 1, 2. ISBN 978-1438940328.
  5. ^ Singh, Khushwant (2010). City Improbable: Writings. Penguin Books India. p. 189. ISBN 978-0143415329.
  6. ^ "Potato Mutton (Aloo Gosht)". Archived from the original on 2016-12-23. Retrieved 2015-10-22.
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