Aloo Gosht Salan...Beef and Potato Dish

Asalam Alaikum,

Aloo Gosht Salan is the dish served most often in our house. It is my Father-in-Laws favorite and everyone else in the house likes it very much also. It is a basic beef and potato stew, very filling and tasty.

Ingredients:
One kilo gosht(beef), bakra ka gosht(goat meat) is also very tasty
6-8 medium Aloo(potatoes), roughly chunked(chunks should be fairly large)
3 medium piyaz(onion), finely sliced
3-4 medium timater(tomatoes), diced
1-2 tablespoons lesan(garlic) paste
1-2 tablespoons adrak(ginger) paste
6-8 hari mirch(green chilies), cut into one inch pieces
a 2 inch stick dal cheeni(cinnamon)
8-10 whole kali mirch(black peppercorns)
1 bari ellichi(large brown cardamom)
6-8 loung(whole cloves)
1 tablespoon lal mirch(red chili powder)
1 tablespoon or to taste namak(salt)
1 teaspoon haldi(turmeric)
1 teaspoon dhania(coriander powder)
1/4 to 1/3 cup tel(cooking oil)
2-3 tablespoons ghee(clarified butter)
one small bunch fresh dhania(cilantro/coriander leaves), roughly chopped

Step 1-Add the tel to your pot and let heat a little
Step 2-Add piyaz to the tel and fry for a minute or two
Step 3-Add whole masalas(loung, kali mirch, dal cheeni, ellichi) to the piyaz.

Fry until piyaz start to turn golden.
Step4- Add adrak and lesan paste to piyaz, fry for about 30 seconds.

Step 5-Add timater, mix well.


Step 6-Add powdered masalas, mix well
Step 7- Fry until the tel starts to separate from the sauce.
Step 8-Add 2-3 tablespoons ghee, this is totally optional and only really for flavor.
Step 9-Add the gosht and mix well, fry for about ten minutes to brown the gosht, stirring frequently to make sure it doesn't burn
Step 10-Add two glasses pani, and mix well.

Step 11-Cover the handi(pot) and cook on a medium fire until the gosht is tender. Stir occasionally, and if it starts to get dry add a little more water.
Step 12-Add the aloo, mix well.
Step 13-Add four glasses of pani, mix well. Cover the handi and cook until the aloo are almost soft enough to pierce with a fork.
Step 14- When the aloo are nearly finished, add the hari mirch. Cover again and cook until the aloo are very soft and the pani has reduced a bit(how much is up to you, we like a lot of sorba{broth} in ours).
Step 15- Add the chopped dhania garnish.
Your Aloo Gosht is ready, serve with hot roti or boiled chawal(rice).