Tender lamb and potatoes simmer slowly in Rupen’s rich Korma Sauce, yogurt, and saffron for a luxurious, comforting curry. This Aloo Gosht pairs beautifully with warm naan or basmati rice for a hearty Indian feast.
Serves 6
Ingredients:
3 tbsp neutral oil (such as avocado or canola)
2 lbs lamb shoulder, chopped into medium cubes
1 tsp ground paprika
1 cup full-fat Greek yogurt
1 cup fried onions (store-bought or homemade)
2 medium potatoes, peeled and cubed
1 jar Rupen’s Korma Sauce
2 cups chicken or lamb stock
A pinch of saffron threads
Salt to taste
Fresh cilantro leaves, for garnish
Instructions
Heat oil in a heavy-bottomed Dutch oven or oven-safe pan over medium-high heat. Add the lamb shoulder pieces and sauté for 20 minutes, stirring occasionally, until browned on all sides.
Reduce heat to low. Add ground paprika, Greek yogurt, and fried onions. Stir well and cook for about 10 minutes, until the yogurt is absorbed and the mixture thickens.
Add potatoes, the jar of Rupen’s Korma Sauce, and 2 cups of stock. Sprinkle in the saffron and mix thoroughly.
Cover the pot and transfer to a preheated oven at 350°F. Bake for 1 hour, until the lamb is tender and the potatoes are cooked through.
Adjust salt to taste. Garnish generously with fresh cilantro and serve hot with naan, roti, or steamed basmati rice.
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