Aloo Gosht (Goat curry with Potatoes)

                 

Aloo gosht is a childhood favorite. This recipe is my mom's. It takes me back to my childhood days when I would make her mix my food. This dish can be enjoyed with rice/chappati/paratha. 

To clarify: Bhoono means to basically cook the substance on high heat to basically cook out all of the excess water. This ensure that the curry itself will have taste and not be watered down, but rather thicker and creamy. 

INGREDIENTS:

1. 1.5 lb gosht (meat)
2. Medium to large onion
3. 2/3 cup of oil
4. 1 ts. Lal mirch
5. 1/8 ts. Haldi
6. 6-8 Black pepper
7. ½ stick cinnamon
8. 4 Cardamom
9. 2-4 Long (Cloves)
10. 1 ts. Zeera
11. ½ ts Salt
12. 2 ts Ginger/Garlic Paste
13. 1 Medium sized potato

INSTRUCTIONS:

Fry the onions in the oil until perfectly golden, at this time add the gosht (meat) and Ingredients 4-12.
For 2 mins – mix the meat and spices. 
Saute for 5 mins on high heat (you will saute this until the oil begins to rise to the top and separate from the mixture a bit)
Add ½ cup of water and simmer for 30-45 minutes (let it simmer on medium to low stove, for instance #4 out of 9). While simmering, put 1 medium tomato on top of it. *NOTE* Do not cut the tomato or anything, just simply place it on top of the curry.
Check 2 times during this simmer process (So about every 20 minutes). 
Bhoono the food to entirety! If the gosht isn’t done, then cook another 15 minutes, and bhoono after this time. 
When gosht is about 80% done, Add 1 cup water and 1 Potato. Bring to a boil on higher heat, then cook another 15 minutes on Medium (til Potatoes are done)