Aloo Gosht

Aloo gosht is a meat-and-potato curry that Izzah Cheema describes as Pakistani home cooking. Her selected stovetop preparation uses bone-in goat, potatoes and a relatively soupy gravy known as shorba or salan.

Neutral oil and ghee heat together before the goat is seared with part of the kosher salt. Garlic and ginger follow, then finely chopped onion, roughly puréed Roma tomatoes, selected Serrano chilli, whole spices, ground spices and the remaining salt.

Water is added for a gentle covered simmer. Once the meat is tender, the remaining moisture is reduced and the mixture is sautéed further until the masala thickens and its oil separates.

Whisked whole-milk yogurt is stirred in before peeled Russet potato pieces and a separate addition of gravy water. The covered curry simmers until the potatoes are tender, then is briefly uncovered.

Garam masala and chopped coriander finish the curry after the heat is turned off. Cheema offers roti, paratha, naan or rice alongside its meat, potatoes and gravy.