Aloo gosht Aloo gosht Aloo gosht (, ) is a meat curry, originating from the Indian subcontinent, and popular in Pakistani, Bangladeshi and North Indian cuisine. It consists of potatoes (aloo) cooked with meat (gosht), usually lamb or mutton, in a stew-like shorba gravy. The dish can be served and eaten with plain rice or with bread such as roti, paratha or naan. It is a favorite and common dish in Pakistani, Indian and Bangladeshi meals; and is commonly consumed as a comfort food in the Indian subcontinent. There are various methods of cooking aloo gosht. Generally, the preparation method involves simmering
Leaf vegetable "Preboggion", a mixture of different wild boiled greens, is used in to stuff ravioli and pansoti. One of the main ingredients of "preboggion" are borage "(Borago officinalis)" leaves. "Preboggion" is also sometimes added to minestrone soup and frittata. In the cuisine of the Southern United States and traditional African-American cuisine, turnip, collard, kale, garden cress, dandelion, mustard, and pokeweed greens are commonly cooked, and often served with pieces of ham or bacon. The boiling water, called potlikker, is used as broth. Water in which pokeweed has been prepared contains toxins removed by the boiling, and should be discarded. Leaf vegetable