Aloo Gosht (Lamb with Potatoes)

I had initially been thinking of doing a fenugreek and lamb curry. But that one calls for almost a full kilo of lamb. Which would've been fine. But I only had one kilo and I wanted to be able to get a couple recipes out of it, so I picked two others that each called for smaller quantities of lamb. I really liked the palak gosht that I made with the first bit of lamb, but I think I like this one even more!

Aloo Gosht

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. garlic paste
• 2 tsp. cumin seeds, ground
• 2 tsp. coriander seeds, ground
• 1 tsp. coarse sea salt
• 1 tsp. black cumin seeds, ground
• 1 tsp. fennel seeds, ground
• 1 tsp. ground kashmiri chilies
• 450g stewing lamb
• 225g russet (or other floury) potatoes, cubed
• 1/4 c. canola (or other neutral) oil, divided
• 1/4 c. fried onion paste
• 2 Tbsp. tomato paste
• 1 c. water
• 2 Tbsp. chopped fresh cilantro

Directions

1. Combine garlic paste, cumin, coriander, salt, black cumin, fennel, and kashmiri chilies.
2. Add lamb and stir to coat. Cover and chill for 1-24 hours.
3. Heat 2 Tbsp. of the oil over medium-high heat.
4. Add the potatoes, cover, and cook, stirring occasionally, for ~10 minutes.
5. Remove potatoes from pan and set aside.
6. Add remaining 2 Tbsp. of oil to the pan.
7. Add the lamb along with its marinade and cook over medium-high heat, stirring frequently, for ~5 minutes.
8. Add the fried onion paste and the tomato paste and mix in, scraping the bottom of the pan.
9. Stir in the water and bring to a boil.
10. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until the lamb is tender (~25 minutes).
11. Add potatoes and cook, covered, for another 5-10 minutes.
12. Sprinkle with cilantro and serve with rice and/or flatbreads.