Aloo Gosht | Shemin's Recipes

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
• 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.