Aloo Gosht (Slow Cooked Lamb & Potato Curry)

Does melt in the mouth lamb and fragrant spices in a warming sauce sound appealing? Then this recipe is definitely one to try!

The sauce turns out beautifully rich and balances the flavour of the lamb perfectly. You can make this with our Indian, Goan or Massaman paste.

Pair with a good movie and a glass of red!

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Gluten free

Shemin's Goan Indian Curry Paste

Shemin's Goan Indian Curry Paste is made to our family recipe with fresh, natural ingredients. Bursting with the distinctive spices of Goa, it adds warmth and depth to chicken, fish, vegetable or lentil curries. Simple to use, it’s the easiest way to make authentic, home-cooked Goan dishes.

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£4.75

Gluten free Dairy free

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Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

Ingredients

2 tbsp sunflower oil
2 medium onions, finely sliced
1 level tbsp Shemin’s Black Mustard Seeds
100g Shemin’s Indian Curry Paste (chilli-free, mild, medium or hot)
750g bone-in lamb or trimmed and diced leg of lamb steak
1 tbsp Shemin’s Biriyani / Pilau Spice Blend*
400g chopped tomatoes
200ml vegetable stock
4 potatoes or sweet potatoes, peeled and cubed
1 bunch fresh coriander, roughly chopped

How to make Aloo Gosht (Slow Cooked Lamb & Potato Curry)

Heat the oil in a pan and when hot add Shemin’s Black Mustard Seeds, cook until they start to pop.
Then add the sliced onions and cook until they are soft and golden brown.
Stir in Shemin’s Curry Paste.
Fill the Curry Paste tub with water and add to the pan, then cook for 2 minutes while continuously stirring on a low heat.
Add the lamb and coat thoroughly, continue to cook for 5 to 8 minutes until the lamb is still a bit pink in the middle.
Add in Shemin’s Biryani / Pilau Spice Blend. This gives a beautiful warming flavour to the curry.
Add the chopped tomatoes and stir.
Add in the stock.
Transfer the whole curry to the slow cooker. Cover and cook on auto or low for 7 hours or 3-4 hours on high, or cook in the oven at 150°C (fan) / 170°C / 325°F / Gas Mark 3 for 4 hours.
Add in the potatoes halfway through cooking.
Before serving, mix in some chopped coriander.

Tips

Tips:

1. Serve with boiled rice and Shemin’s Indian Breads.

2. This recipe also works beautifully with our Goan or Massaman Curry Pastes. If are using those pastes, you should leave out the Biryani / Pilau Spice Blend.

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WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

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Simply the best products you can buy to enhance your culinary skills !

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This is the second order I have placed - the first was because I read a recommendation by James Martin. I usually make my own pastes but time constraints led…

Aloo Gosht (Slow Cooked Lamb & Potato Curry)

Serves