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Aloo Gosht with Herb Raita
Aloo Gosht is a homely lamb and potato curry cooked mainly in northern India and Pakistan. The curry is flavoured with smoky black cardamon - a very different ingredient to the sweet scented green cardamon - the flavour having a strong camphor element which gives a much more savoury result and works fantastically in slow-cooked, wintery dishes.
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30 mins
1 hr 30 mins
3/5
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Aloo Gosht is a homely lamb and potato curry cooked mainly in northern India and Pakistan. The curry is flavoured with smoky black cardamon - a very different ingredient to the sweet scented green cardamon - the flavour having a strong camphor element which gives a much more savoury result and works fantastically in slow-cooked, wintery dishes.
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Recipe
Dietary
Origin
- Raita Blend: mint, coriander leaf
- Aloo Gosht Garam Masala: cumin, coriander leaf, fenugreek leaf, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
- Aloo Gosht Ground Spices: coriander, Kashmiri chilli, cumin, turmeric, cinnamon, black cardamon
May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
- 500g diced lamb
- 500g floury potatoes
- 2 medium onions
- 3 cloves of garlic
- Fresh ginger
- 1-2 green chillies (optional)
- 4 tomatoes
- 150g natural yogurt (full fat is best) or dairy-free alternative
- Rice to serve
- Large lidded pan
- Mixing bowl
- Medium saucepan
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