Aloo Gosht (Spicy Beef and Potato Stew)
Typically cooked on the stove with bone-in goat pieces, this version of a traditional Punjabi meat and potato stew exchanges simmering for the French technique of braising, and swaps goat for boneless beef — the meat is browned first and then finished in the oven submerged in liquid. Beef broth or water do the trick here. Tomatoes provide acidity. The use of whole spices like peppercorn and clove along with chile powder and garam masala, used twice at different points in the cooking process, contribute to the deliciously layered dish. Braising lends more control, ensuring the meat is tender, and potatoes provide quiet moments of relief in an otherwise fiery combination of flavors. Though it takes some time, the steps are simple and the resulting complexly spiced and rich, lip-smacking stew is worth the effort.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1 ½pounds boneless beef chuck or short ribs, cut into 2-inch cubes
- Salt and black pepper
- 4tablespoons vegetable oil
- 7black peppercorns
- 4cloves (optional)
- 1tablespoon ginger paste or freshly grated ginger
- 1tablespoon garlic paste or freshly grated garlic
- 1large onion, thinly sliced
- 1 ½teaspoons Kashmiri or other mild red chile powder
- ½teaspoon ground turmeric
- 2teaspoons garam masala
- 4roma tomatoes, chopped or 1 (14-ounce) can diced tomatoes
- 1to 4 Thai green chiles, sliced (with or without seeds, depending on your desired level of heat)
- 3cups unsalted beef stock (optional), plus more if necessary
- 3medium red potatoes, cut into 1 1/2-inch pieces
- ¼cup cilantro leaves and tender stems, roughly chopped
- Lemon wedges, for serving
- Cooked rice or roti, for serving
Instructions
Step 1
Heat oven to 350 degrees. Season beef with about 2 teaspoons salt and 1 teaspoon pepper and set aside.Step 2
In a large, heavy pot (with a tight fitting lid), heat 2 tablespoons of oil on high until shimmering, about 45 seconds. Lay half the beef in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 3 to 5 minutes, transferring the pieces to a plate as they brown. Repeat with remaining beef.Step 3
Add the remaining 2 tablespoons oil to the pot. Quickly stir in the peppercorns and cloves, if using, followed by the ginger and garlic, and continue to stir for 20 seconds, until toasty and fragrant. Add the onion. Continue cooking until the onion is transparent, lowering the heat as necessary so the onion doesn’t burn. Add the red chile powder, turmeric and half the garam masala. Stir to combine, then add the tomatoes, green chile(s) and 1 teaspoon salt. Continue stirring, scraping up any browned bits from the bottom of the pot. (If using canned tomatoes, skip to Step 4). Cook until the tomatoes have broken down completely, about 7 to 10 minutes.Step 4
Add the stock, if using, or 3 cups water, and return the beef to the pot (see Tip). When the stew starts to simmer, put a lid on it and transfer to the oven. Cook, undisturbed, for 90 minutes.Step 5
Without completely removing the lid, so that most of the heat doesn’t escape, slip in the potatoes. (The potatoes should be about three-quarters’ submerged. If they are not, quickly add more broth or water). Continue braising until the potatoes are tender, about 35 minutes.Step 6
Garnish with remaining garam masala and the cilantro. Serve with lemon wedges, and rice or roti to soak up all the flavorful braising liquid.