Beef Aloo Gosht

Beef Aloo Gosht: A Hearty Pakistani Delight

Introduction:

Beef Aloo Gosht is a classic Pakistani dish featuring chunks of tender beef, fluffy potatoes, and flavorful gravy. It’s a satisfying main course for a family meal or a special occasion.

• Originating from the Mughal era, this dish combines slow-cooked meat with fragrant spices and aromatics, offering a rich and complex flavor profile.
• It is popular across Pakistan and enjoyed by people of all ages.
• Usually served with rice, naan, or roti, and can be accompanied by raita or chutney for added depth.

Nutritional Value (per 100 grams):

• Calories: Approximately 300–400 (depending on leanness of meat and oil used)
• Protein: 20–25 grams
• Fat: 15–20 grams
• Carbohydrates: 20–30 grams (due to potatoes)
• Iron: Good source
• Vitamins B6 and B12: Present

Cooking Time:

• The cooking time can vary depending on the quality and cut of meat.
• Typically, it takes 1.5–2 hours for the meat to become tender and the gravy to develop its flavor.
• A pressure cooker can significantly reduce the cooking time to around 30–40 minutes.

Tips And Tricks:

• Marinate the beef: Marinating it overnight with yogurt, spices, and ginger-garlic paste helps tenderize the meat and infuse it with flavor.
• Brown the meat first: Searing it over high heat before adding other ingredients locks in its juices and adds depth of flavor.
• Use the right spices: Garam masala, coriander powder, cumin, turmeric, and red chili powder are essential for authentic flavor.
• Adjust the spice level: Add chili powder according to your preference for heat.
• Cook potatoes separately: Cook the potatoes partially before adding them to the gravy to ensure they don’t become mushy.
• Finish with fresh herbs: Garnish with coriander or chopped green chilies for an extra burst of freshness.
• For a healthier version, use lean cuts of beef and less oil.
• You can add other vegetables like peas, carrots, or cauliflower for more variety.
• Leftovers taste even better the next day, as the flavors develop further.

Ingredients:

1 Kg Beef (With bones and little fat)

500 Grams Potatoes (Cubes)

1 Onion Paste

1 Onion (Sliced)

1 tablespoon Ginger Paste

1 tablespoon Garlic Paste

5–7 Green Chilies

½ Cup Coriander

1 Lemon Juice

1 teaspoon Turmeric Powder

1 teaspoon Chili Powder

1 teaspoon Cumin Powder

3 teaspoon Coriander Powder

1 teaspoon Sabit Zeera (Toasted /Crushed)

2 teaspoon Kasuri Methi (Fenugreek Leaves)

1 teaspoon Gram Masala Powder (Whole Spice Powder)

Sabit Gram Masala (Whole Spices)

2 Bay Leaves

3 Cinnamon Sticks (2 Inches long)

5–7 Green Cardamoms

10 Cloves

Salt according to taste

125 ml oil

Water as required

Instructions:

1. In a large bowl add beef, onion paste, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, and coriander powder and marinate for an hour.

2. In a large pan heat oil over medium heat add sliced onions and sabit gram masala fry until onions turn golden brown.

3. Add marinated beef and cook (Bhunain) until the beef changes color to brown and the oil separates from the masala.

4. Add water as required when water starts boiling reduce heat to low and allow it to simmer for 40–50 minutes until beef is 80% tender. Stir occasionally.

5. When the beef is 80% cooked and tender add potato pieces and green chilies add water if required and cook over low heat until potatoes are cooked.

6. Add kasuri methi, toasted cumin, gram masala powder and cook for a few seconds.

7. Garnish with lemon juice and chopped coriander.

8. Serve with naan, chapati, and plain rice.