It is special Pakistani dish,Pakistani Aaloo gosht shorba..Most of the people wants smooth curry to serve with roti and boiled rice. Be accurate with these measurements ,and fry the masala very well without burning it,then you will get the perfect texture of aalo gosht.Every Aaloo gosht lover knows the term bhunai…which is the key for making perfect Pakistani curry. Too much tomatoes or onions destroys the texture of shorba.
Mutton with bones 1 kg
Turmeric powder ½ tsp
Onion 2 big cut in slices
Red chili powder 1 and 1/2 teaspoon
Ginger garlic paste 2 tbsp
Salt 1 and 1/2 teaspoon
Roasted Coriander powder 1 teaspoon
Oil ½ cup
Yogurt 1 /2 cup
Tomatoes 2 big
All Spice powder 1/4 tsp
Potatoes 2 (cut into cubes)
Chopped coriander leaves 2 tbsp
Whole green chillies 5
Heat oil in a pan add onion and fry till golden brown. Take them out from oil. Now blend these fried onions with tomatoes and yogurt. Keep this blended mixture aside.
In the same oil fry mutton till changes its colour. Add ginger garlic paste and fry well.
Then add turmeric powder, red chili powder, coriander powder,salt and blended onion mixture. Fry well till oil separates. Make sure the masala has been bhoonified well.
Now add 2 cups of hot water. Simmer till oil separates and meat tenders.
Now add potatoes and simmer for 15 minutes.
Sprinkle all spice powder. Now add chopped coriander leaves and whole green chillies. Turn off the flame and
serve with Naan,chapati or boiled rice…