www.thespicery.com 0117 971 1908 hello@thespicery.com #happyspicing

find this kit on our website, or substitute with ingredients from www.thespicery.com/larder

fold the base for the kit to stand up on the shelf!

you need

500g diced lamb500g floury potatoes2 medium onions3 cloves of garlicFresh ginger

1-2 green chillies (optional)4 tomatoes150g natural yogurt (full fat is best) or dairy-free alternativeRice to serve

Find this kit online or substitute with these everyday Spicery Larder ingredients:make it again!

Discover more about the Spicery Larder at www.thespicery.com/larder

Raita Blend: 1 tbsp finely chopped mint Aloo Gosht Garam Masala: 1 tsp garam masala and a handful of finely chopped corianderAloo Gosht Ground Spices: 2 tbsp curry powder

Aloo Gosht is a homely lamb and potato curry cooked mainly in northern India and Pakistan. The curry is flavoured with smoky black cardamon - a very different ingredient to the sweet scented green cardamon - the flavour having a strong camphor element which gives a much more savoury result and works fantastically in slow-cooked, wintery dishes.

mixing bowl large lidded panmedium sAUCEPAN

Aloo Gosht with Herb

Raita

heat

prep

30mins

serves

4

bbemar2023

weight12g

cook1 hr30 mins

INGREDIENTSRaita Blend: mint, coriander leaf Aloo Gosht Garam Masala: cumin, coriander leaf, fenugreek leaf, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli Aloo Gosht Ground Spices: coriander, Kashmiri chilli, cumin, turmeric, cinnamon, black cardamonMay contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

KITALO0921

WHY NOT Let us know how you get on?

www.thespicery.com 0117 971 1908 hello@thespicery.com #happyspicing

Post a photo on our Wall of Fame or join us online!

serves

4

PREP LIST

METHODFry the onions in 2 tbsp oil for 10 minutes or until soft and beginning to brown

Add the garlic and ginger then cook for 1 minute or until soft

Add the lamb, ALOO GOSHT GROUND SPICES and 1 tsp salt, then cook for 10 minutes or until the lamb is brown around the edges

Add the tomatoes and 400ml water then cover and simmer for 30 minutes or until the tomatoes have broken down to form a sauce

Add the potatoes then cover and cook for 40 minutes or until the potatoes and lamb are tender and sitting in a thick gravy with spots of red oil on the surface

Mix the yogurt with the RAITA BLEND and a pinch of salt then sprinkle over the green chillies (if using). Leave to one side

15 minutes before the curry is ready cook the rice

Stir the ALOO GOSHT GARAM MASALA into the curry and serve with the rice and herb raita on the side

500g diced lamb500g floury potatoes - peeled and cut into bite-size pieces2 medium onions - thinly sliced3 cloves of garlic - finely choppedFresh ginger - finely chopped to make 1 tbsp1-2 green chillies (optional) - thinly sliced (seeds removed if you prefer less heat)4 tomatoes - roughly chopped150g natural yogurt (full fat is best) or dairy-free alternativeRice to serve

1

2

3

5

4

6

7

8

Aloo Gosht with Herb

Raita