Degi Aloo Ghost/Potato Meat Curry

Written by on in Beef and mutton, Main course, Uncategorized
Serving = 4-5 persons
Ingredients,
  • meat with bones baby lamb/ goat   500 gm
  • potatoes  500 gm
  • onion 3 medium
  • fresh chopped coriander and Julian cut ginger for garnish
  • oil for frying onions
  • lemon juice 1-2 tbsp
  • nut meg powder 1/4 tsp
  • cumin powder 1 tsp
  • garam masala powder  1/2 tsp
  • Kewra water  1 tbsp (if you don’t have it don’t add but this will give your curry a nice aroma like bought from hotel)
List 2 Marination
  • degi lal mirch/ Kashmiri red chili powder   1 tbsp ( you can also use red chili powder 1 tsp but this will give curry nice colour)
  • salt 1 tsp
  • ginger garlic paste   1 tbsp
  • yogurt  1 cup
  • coriander powder 1 tbsp
  • turmeric powder  1/2 tsp
  • whole small cardamom  2
  • big cardamom 1
  • cinnamon stick 1-2
  • bay leave 2
  • whole black pepper  8-10
  • cloves 7-8
  • oil  1/4 cup
  • desi ghee 1 tbsp (this will give your curry a nice aroma ,if you don’t want to add don’t add)
Directions,
1. Take meat in a pan , marinate it with all list 2 marination ingredients.
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1. Take meat in a pan , marinate it with all list 2 marination ingredients.
2. add desi ghee, this will give your curry a nice degi aroma , but if you don't want to then leave it. Marinate it for 1/2 hour if you have time, if you dont have have time cook it as it is.
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2. add desi ghee, this will give your curry a nice degi aroma , but if you don’t want to then leave it. Marinate it for 1/2 hour if you have time, if you dont have have time cook it as it is.
3. now turn on the heat, and add 1/4 cup water and stir it continuously so the yogurt will not curdle.
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3. now turn on the heat, and add 1/4 cup water and stir it continuously so the yogurt will not curdle.
4. add 1-1/2 cup of water let it boil.
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4. add 1-1/2 cup of water let it boil.
5. now with lid,on very low heat cook it for almost 75 minutes or until meat is until meat is 70% done.
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5. now with lid,on very low heat cook it for almost 75 minutes or until meat is until meat is 70% done.
6. While the meat is cooking, cut 3 onion in fine slices.
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6. While the meat is cooking, cut 3 onion in fine slices.
7. fry them in hot oil.
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7. fry them in hot oil.
8. when golden brown in color, take them out on paper towels, dry all oil then crush them with hands or in a chopper.
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8. when golden brown in color, take them out on paper towels, dry all oil then crush them with hands or in a chopper.
10. after 75 minutes, stir the meat to evaporate all juices on medium heat.
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9. after 75 minutes, stir the meat to evaporate all juices on medium heat.
10. now add nutmeg powder, cumin powder, garam masala powder, potatoes and crushed onions and with 1/4 cup water stir it for 2-3 minutes.
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10. now add nutmeg powder, cumin powder, garam masala powder,potatoes, crushed onions and with 1/4 cup water stir it for 2-3 minutes.
11. add 1 glass of water and cook it until potatoes are completely done. you can add more water if you want more gravy, but degi aloo ghost has very less gravy in it, its texture is like qorma.
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11. add 1 tbsp of kewra water and add 1 glass of water and cook it until potatoes are completely done. you can add more water if you want more gravy, but degi aloo ghost has very less gravy in it, its texture is like qorma.
potato meat curry is ready, garnish it with coriander and ginger.
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potato meat curry is ready, add 2 tbsp of lemon juice give it a final stir, garnish it with coriander and ginger.
serve with nan, chapati or plain white rice.
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serve with nan, chapati or plain white rice.

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