Aloo gosht


1 tbsp sunflower oil
1 large onion, chopped
4cm peice fresh root ginger, chopped
400g essential Waitrose British Lamb Neck Fillet, cubed
2 tbsp Madras curry paste
400g can essential Waitrose Chopped Tomatoes
750g red potatoes, peeled and cubed
28g pack fresh coriander, leaves roughly chopped
1 lemon, cut into wedges
1 pack Patak's 4 Plain Mini Naans, warmed to serve


1. Heat the oil in a large pan and cook the onion and ginger for 5 minutes until softened.

2. Add the lamb and curry paste and cook for a couple of minutes more, then stir in the tomatoes, potatoes and 300ml water. Bring to the boil and simmer for 40 minutes until the lamb is tender.

3. Divide between bowls and scatter with the coriander leaves. Serve with a lemon wedge for squeezing over and warmed naan bread.

Aloo gosht
  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Total time: 55 minutes 55 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2694.496kJ
Fat 27.3g
Saturated Fat 9.2g
Carbohydrate 69.1g
Sugars 10g
Protein 30.4g
Salt 1.2g
Fibre 6.2g

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4 stars

Average user rating Based on 6 ratings

This recipe was first published in Thu Dec 11 14:54:00 GMT 2014.