Aloo Gosht: Punjabi Mutton & Potato Curry

A memoir-cookbook which celebrates the rich and distinctive flavours of Pakistan, and evocatively explores the beautiful and diverse country through its food, 'Summers Under the Tamarind Tree' by former lawyer-turned-food writer and cookery teacher Sumayya Usmani, captures the rich and aromatic pleasure of Pakistani cooking through more than 100 personal and family recipes as she celebrates the heritage and traditions of her home country. As she looks back on a happy childhood spent in the kitchen with her grandmother and mother, Usmani brings to life a cuisine which features Arab, Persian and Indian influences, yet remains uniquely its own. "My mother’s family come from Pakistani Punjab, where flavours are simple and no meat stew is cooked without a vegetable. This is a land of agriculture and seasonal produce, and the simplicity of this dish is a celebration of what the land provides without it being masked by spice. Aloo Gosht is so revered in Punjab that poetry has been written about it. This Punjabi Mutton and Potato Curry recipe was passed on by my mother’s cousin, Tanveer Khala, and has graced many family meals over the years. This cookbook is a tribute to the women of my family. Some still here, others no longer and the people of my homeland. I hope that Summers Under The Tamarind Tree, a memoir filled with the flavours I grew up with, whets your appetite just as much as it fuels my love for Pakistan and it’s authentic cuisine".

Her first published book, Summers Under the Tamarind Tree: Recipes & Memories from Pakistan 

by Sumayya Usmani, features over 100 recipes and beautifully written stories.

Sumayya Usmani abandoned a career as a lawyer to share memories and recipes 

of the home cooking of her native Pakistan

Aloo Gosht: Punjabi Mutton & Potato Curry

Serves 6

Recipe courtesy of Sumayya Usmani

3 1/2 tbsp vegetable oil 

1 large red onion, finely chopped

1/2" piece ginger, peeled and grated

2 garlic cloves, minced

2 lb bone-in goat meat, cut into 2-inch chunks

1-2 tsp salt 

1/2 tsp ground turmeric 

1 tsp unsmoked paprika 

1 tsp red chilli powder 

1 1/2 cups water 

3-4 tbsp vegetable oil 

2 medium tomatoes, finely chopped

1 tsp coriander seeds, dry-roasted and ground 

1 lb new potatoes, peeled and quartered - optional

Garnish:

1 tsp garam masala

2 tbsp coriander leaves, chopped

2 green chillies, finely chopped

Heat the oil in a large saucepan with a lid over a medium heat. When hot, add the onions, ginger and garlic and cook for 7-8 minutes until the onions are light brown. Add the mutton pieces, salt, turmeric, paprika and red chilli powder then add 1/2 cup water and reduce the heat to medium low. Cover the pan with the lid and cook for about 15-20 minutes until the mutton is tender and the curry is reddish brown, checking the water has not dried up – if it does add about 4 tsp of water to ensure that the mutton is just covered.

Increase the heat to medium high, add the vegetable oil, tomatoes and ground coriander seeds. Stir-fry to allow the oil in the pan to cook through the tomatoes and create a thick red sauce with oil separating and rising to the surface of the curry.

Add the potatoes and 3/4 to 1 cup water, depending on how watery you prefer the curry (traditionally it is quite watery), then reduce the heat to medium low and continue to cook for 10-15 minutes until the potatoes are tender. The curry should be red, with oil rising to the surface, but watery. If this has not happened yet, keep the saucepan on a very low heat for a further 5-10 minutes, but make sure not to overcook the potatoes.

Turn off the heat, cover with the lid and let the curry simmer in its own heat for about 10 minutes before serving. When ready to serve, transfer to a serving dish and garnish with garam masala, chopped coriander and chopped green chillies. This is best served with plain basmati rice or naan bread.