Ingredients:. One kilo gosht(beef), bakra ka gosht(goat meat) is also very tasty 6-8 medium Aloo(potatoes), roughly chunked(chunks should be fairly large) 3 medium piyaz(onion), finely sliced 3-4 medium timater(tomatoes), diced 1-2 tablespoons lesan(garlic) paste 1-2 tablespoons adrak(ginger) paste 6-8 hari mirch(green chilies), cut into one inch pieces a 2 inch stick dal cheeni(cinnamon) 8-10 whole kali mirch(black peppercorns) 1 bari ellichi(large brown cardamom) 6-8 loung(whole cloves) 1 tablespoon lal mirch(red chili powder) 1 tablespoon or to taste namak(salt) 1 teaspoon haldi(turmeric) 1 teaspoon dhania(coriander powder) 1/4 to 1/3 cup tel(cooking oil) 2-3 tablespoons ghee(clarified butter) one small bunch fresh dhania(cilantro/coriander leaves), roughly chopped

Ingredients:.

• One kilo gosht(beef), bakra ka gosht(goat meat) is also very tasty
• 6-8 medium Aloo(potatoes), roughly chunked(chunks should be fairly large)
• 3 medium piyaz(onion), finely sliced
• 3-4 medium timater(tomatoes), diced
• 1-2 tablespoons lesan(garlic) paste
• 1-2 tablespoons adrak(ginger) paste
• 6-8 hari mirch(green chilies), cut into one inch pieces
• a 2 inch stick dal cheeni(cinnamon)
• 8-10 whole kali mirch(black peppercorns)
• 1 bari ellichi(large brown cardamom)
• 6-8 loung(whole cloves)
• 1 tablespoon lal mirch(red chili powder)
• 1 tablespoon or to taste namak(salt)
• 1 teaspoon haldi(turmeric)
• 1 teaspoon dhania(coriander powder)
• 1/4 to 1/3 cup tel(cooking oil)
• 2-3 tablespoons ghee(clarified butter)
• one small bunch fresh dhania(cilantro/coriander leaves), roughly chopped

METHOD:.

Add the tel to your pot and let heat a little.-Add piyaz to the tel and fry for a minute or two.Add whole masalas(loung, kali mirch, dal cheeni, ellichi) to the piyaz.Fry until piyaz start to turn golden. Add adrak and lesan paste to piyaz, fry for about 30 seconds.Add timater, mix well.-Add powdered masalas, mix well. Fry until the tel starts to separate from the sauce.Add 2-3 tablespoons ghee, this is totally optional and only really for flavor. Add the gosht and mix well, fry for about ten minutes to brown the gosht, stirring frequently to make sure it doesn't burn.Add two glasses pani, and mix well.-Cover the handi(pot) and cook on a medium fire until the gosht is tender. Stir occasionally, and if it starts to get dry add a little more water.Add the aloo, mix well.Add four glasses of pani, mix well. Cover the handi and cook until the aloo are almost soft enough to pierce with a fork. When the aloo are nearly finished, add the hari mirch. Cover again and cook until the aloo are very soft and the pani has reduced a bit(how much is up to you, we like a lot of sorba{broth} in ours).Add the chopped dhania garnish.
Your Aloo Gosht is ready, serve with hot roti or boiled chawal(rice).