Aloo gosht

                                                                                                  
Ingredients:
Mutton or gosht-500gms,
Medium size potatoes-4-cleaned,peeled and sliced into half,
Medium size onions-3,
Whole spices-big cardamom-2,cloves-4 or 5,cinnamon stick-2 -(2inch each),white cardamom-5,peppercorn-10 or 1tsp and bay leaf-2,
Curd-1/2 cup,
Ginger paste-1 tsp,
Garlic paste-1 tsp,
Coriander pwd-1 and 1/2 tsp,
Cumin pwd-1 tsp,
Red degi chilli pwd-1 tsp,
Turmeric pwd-1/4 tsp,
Garam masala pwd-1/4 tsp,
Mace or javitri pwd- a pinch,
Nutmeg or jaiphal pwd-a pinch,
Salt to taste,
Oil -6 tsp,
Ghee -2 tsp,
Water - 2 and 1/2 cup.

Note:You can increase or decrease the amount of potatoes to your liking.
For a smooth gravy grind the fried onions in a grinder or if deep fried then crush with fingers.


Method:
Do not take large or too small potatoes.
Wash the mutton and keep in a strainer to drain out the excess water.
Once the water is drained out,keep the mutton in a bowl.
Add 1/2 cup beaten curd,coriander pwd,cumin pwd,red chilli pwd and turmeric pwd.

 

                         
Mix and leave to marinate as you fry the potatoes and onions.
Wash and peel potatoes and then slice into half.

              
Slice the onions and keep aside in a bowl.

Heat 6 tsp of oil and lightly fry the potatoes or till light brown from all sides-(4 minutes on high heat).Keep tossing the potatoes to evenly fry them.

                                                  

                   

Take out and keep aside.

                                                                                                                                                

In the same oil fry the onions till they are light brown (i have used very little oil to fry the onions,but you can deep fry them to make it crisper).

Take out and keep aside( you can crush the onions when they are cool or grind them in a grinder to get a smooth gravy-I have just coarsely crushed them with my fingers)

Once the onions are fried and taken out ,there is some oil left in the kadahi.

Add 1 and 1/2 tsp of ghee.

        

As ghee heats up add the whole spices-big caradamom,small cardamom,cloves,peppercorn,cinnamon and bayleaf.

After few seconds,add the ginger garlic paste and then lower the heat.

Stir fry the ginger garlic for a minute or till they are lightly fried.

Add the marinated mutton and raise the heat.

Keep tossing the mutton with the spatula so that the curd does not curdle.

Once the gravy is dry ,lower the heat to medium and fry the mutton pieces for a minute.
Add salt and then stir.

Add 2 cups of water and then raise the heat to high.

Let the gravy come to a boit,then lower the heat and put a lid on.

Let the mutton cook on simmer for half hour.
After half hour the mutton will be 3/4 done.

Add the potatoes,fried onions,garam masala pwd,nutmeg pwd and mace pwd.

Stir for 30 seconds on high heat.

Add 1/2 cup of water and adjust salt.

Let the gravy come to boil again and then lower the heat.

Cover and cook for 20 minutes or till the potatoes are soft.

Pierce with a knife to check the doneness of the potatoes.

Mutton will be fully cooked by the time the potatoes are done.
Once the potatoes are soft close gas.

Enjoy aloo gosht with plain rice or paratha.