Hazaragi Lamb and Potato Stew (Qorma-e Gosht-o-Alu)
Qorma-e Gosht-o-Alu is a traditional Hazaragi stew that combines tender lamb with hearty potatoes in a rich and aromatic sauce. This comforting dish is perfect for a cozy family meal or a special gathering.
Ingredients
- 1 kg lamb, cut into chunks
- 4 large potatoes, peeled and cubed
- 2 onions, finely chopped
- 3 tomatoes, diced
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1/2 cup plain yogurt
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- Salt to taste
- 3 tablespoons vegetable oil
- 2 cups water
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until golden brown.
- Add the lamb chunks to the pot and brown them on all sides.
- Stir in the garlic, ginger, and spices, and cook for a few minutes until fragrant.
- Add the diced tomatoes and cook until they break down and form a thick sauce.
- Whisk the yogurt in a bowl and then gradually add it to the pot, stirring constantly to prevent curdling.
- Pour in the water, cover the pot, and simmer for 45 minutes, or until the lamb is tender.
- Add the cubed potatoes to the pot and cook for an additional 15 minutes, or until the potatoes are soft and the sauce has thickened.
- Season with salt to taste and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large pot Wooden spoon Knife Cutting board Bowl
Tools
Stovetop
Serving suggestions
Serve the Qorma-e Gosht-o-Alu with warm naan bread or steamed rice for a complete meal.
Tips & tricks
For a richer flavor, you can substitute lamb with goat meat.
Cost
$20