Aloo Gosht With Jeera Rice

Ingredients

Aloo gosht: 

2kg lamb shoulder on the bone, cut into bite size pieces chunks

2 cups oil 

8 medium onions, thinly sliced 

1 tbsp Supreme Cumin Seeds 

4 2 inch Supreme Cassia Bark 

2 Supreme Bay Leaves 

10 Supreme Green Cardamom 

3 Supreme Cloves 

5 Supreme Black Peppercorns 

2 tbsp Supreme Ginger Garlic Paste 

5 tsp Supreme Cumin Powder 

5 tsp Supreme Coriander Powder 

5-6 tsp Supreme Chilli Powder 

2 tsp Supreme Turmeric Powder 

Salt to taste 

1 Supreme Plum Tin Tomato 

200g fresh tomatoes 

2 Generous pinches of saffron 

2 cups water 

3 medium potatoes, peeled and cut into quarters 

1 tsp Supreme Garam Masala 

Garnish: 

Chopped coriander 

 

Jeera rice: 

4 cups Supreme Basmati Rice, wash, rinsed and soaked for 20 minutes 

150g ghee 

1 2 inch Supreme Cassia Bark

1 Supreme Bay Leaf 

2 tbsp Supreme Cumin Seeds 

3 Supreme Cloves 

1 Supreme Star Anise

5 Supreme Black Peppercorns 

3 Supreme Green Cardamom Pods 

7 cups of boiling water 

Salt to taste 

1 tsp sugar 

Fried onions

 

Method: 

For the aloo gosht: 

Place a large, deep pot over medium heat. Add oil, cumin seeds, black pepper, cassia bark, bay leaf, green cardamom and cloves. 

Once you can smell the aromas of the spices add the sliced onions along with a generous pinch of salt. Stir well and sauté until deep golden brown. Add ginger garlic paste, stir and cook for 2-3 mins. Now, add cumin powder, coriander powder, chilli powder, turmeric powder and salt. Stir and cook for 2-3 minutes. Blend together plum tin tomatoes and fresh tomatoes and then add the blended tomatoes into the pot and stir. Cook for about 10 minutes or until the oil splits. Now, add the lamb chunks, stir well, coating the pieces in the masala. Cook for 20 minutes then add saffron and water, and bring to a boil. Check seasoning, then reduce heat to low, cover and simmer for 45 minutes or until the lamb is almost cooked. Now add the potatoes and mix well. Cover and continue to cook until the lamb and potatoes are fully cooked and tender. Remember to occasionally give the curry a good stir every now and then. Once fully cooked, remove from heat and stir in garam masala. Garnish with chopped coriander. 

For the jeera rice: 

Heat a large pot over medium-high heat. Add ghee and once melted Add cumin seeds, star anise, black pepper, cassia bark, bay leaf, green cardamom and cloves. 

Once you can smell the aromas of the spices add the sliced onions and sauté until soft and almost translucent. Add the rice and stir so that the grains are coated well in the ghee. Now, add water, salt to taste and sugar. Stir well and bring to a boil. Turn the heat down to medium and continue to cook uncovered. Once all the water on the surface has been absorbed, reduce the heat to low. Gently stir then cover and steam the rice until fully cooked and all water has been absorbed. Remove from heat and continue to steam for an additional 5 minutes before serving. Garnish rice with fried onions. 

Serve aloo gosht with jeera rice, raita, achaar and papadoms.