Aloo Gosht - from the Royal Kitchen of Bhopal  

An easy everyday super recipe again unique to its CORE. Extremely easy and light on the palate with minimal masalas. More golden than red which can be cooked easily and has an amazing texture and colour. Enjoy……
Recipe
1 kg curry cut mutton
Oil / Ghee - 200 gms
Approx. 250 grams of onions ground to a paste
2 Inch piece - Ginger paste / Adrak (Approx. 1 Teaspoon)
2 Pods - Garlic made into paste / lahsun (Approx. 3 Teaspoon)
Coriander / Dhania Powder (Approx. 2 Teaspoon)
4 Teaspoons of Red chilli powder - as per taste
1 Teaspoons Tumeric / Haldi Powder
2 Teaspoons of salt / namak…as per taste
100 Gms of beaten Curd / Dahi
10 Curry leaves / Kadi Patta
250 Gms of Potatoes / Aloo (soaked in water)
Approx. 40 grams of chopped coriander leaves - as per taste
Cooking Procedure
1. Heat Oil / ghee, add Kadi Patta once the oil is hot.
2. Next add Onion Paste, fry till light brown
3. Add lahsun Paste and fry for approx. 3 minutes till the raw smell goes
4. Immediately after add Adrakh Paste and fry till well browned
5. Add the Red chilli powder, Dhania Powder, Haldi Powder and Salt on low flame and add some water (Only warm water to be added during the cooking process) to bhuno the masala.
6. Add Dahi and bhuno till oil is released
7. Now add meat and bhuno. Once the meat is bhuno in its juices and oil separates add water and cover with lid. Keep monitoring and stirring at regular intervals.
8. Add the aloo once the mutton is done 70% and continue to cook till done with lid.
9. Add coriander/Dhania leaves and 2 slit green chillies and cover with lid for approx. 3 minutes.
10. And we are done. Enjoy the Aloo Gosht
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