Aloo Gosht (Spicy Beef and Potato Stew)

Preparation

1. Step 1

   Heat oven to 350 degrees. Season beef with about 2 teaspoons salt and 1 teaspoon pepper and set aside.

2. Step 2

   In a large, heavy pot (with a tight fitting lid), heat 2 tablespoons of oil on high until shimmering, about 45 seconds. Lay half the beef in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 3 to 5 minutes, transferring the pieces to a plate as they brown. Repeat with remaining beef.

3. Step 3

   Add the remaining 2 tablespoons oil to the pot. Quickly stir in the peppercorns and cloves, if using, followed by the ginger and garlic, and continue to stir for 20 seconds, until toasty and fragrant. Add the onion. Continue cooking until the onion is transparent, lowering the heat as necessary so the onion doesn’t burn. Add the red chile powder, turmeric and half the garam masala. Stir to combine, then add the tomatoes, green chile(s) and 1 teaspoon salt. Continue stirring, scraping up any browned bits from the bottom of the pot. (If using canned tomatoes, skip to Step 4). Cook until the tomatoes have broken down completely, about 7 to 10 minutes.

4. Step 4

   Add the stock, if using, or 3 cups water, and return the beef to the pot (see Tip). When the stew starts to simmer, put a lid on it and transfer to the oven. Cook, undisturbed, for 90 minutes.

5. Step 5

   Without completely removing the lid, so that most of the heat doesn’t escape, slip in the potatoes. (The potatoes should be about three-quarters’ submerged. If they are not, quickly add more broth or water). Continue braising until the potatoes are tender, about 35 minutes.

6. Step 6

   Garnish with remaining garam masala and the cilantro. Serve with lemon wedges, and rice or roti to soak up all the flavorful braising liquid.