Pakistani
Aloo Gosht
A comforting Pakistani mutton and potato curry with tender meat, soft potatoes, and a deeply bhuna onion-tomato masala. It is finished with garam masala, green chilli, and fresh coriander for a homestyle aroma.
Ingredients
- Bone-in mutton or goat, medium pieces350g
- Potatoes, peeled and cut into large chunks300g
- Onion, thinly sliced1 medium
- Tomato, finely chopped1 medium
- Ginger-garlic paste1 tbsp
- Plain yogurt, whisked2 tbsp
- Neutral oil or ghee3 tbsp
- Cumin seeds1/2 tsp
- Bay leaf1
- Black cardamom1
- Cinnamon stick1 small piece
- Turmeric powder1/4 tsp
- Red chilli powder1 tsp
- Coriander powder1 1/2 tsp
- Salt3/4 tsp, or to taste
- Water2 1/2 cups, as needed
- Green chilli, slit1
- Garam masala1/2 tsp
- Fresh coriander, chopped2 tbsp
Method
- Heat the oil or ghee in a heavy pot over medium heat, then add cumin seeds, bay leaf, black cardamom, and cinnamon and let them sizzle for a few seconds.
- Add the sliced onion and fry, stirring often, until golden brown.
- Add the ginger-garlic paste and cook for 1 minute until the raw smell fades.
- Add the mutton and fry on medium-high heat for 6 to 8 minutes until the meat changes color and the oil begins to separate.
- Add turmeric, red chilli powder, coriander powder, and salt, then stir well and cook for 1 minute.
- Add the chopped tomato and cook until it softens and the masala becomes thick.
- Lower the heat, add the whisked yogurt, and bhun the masala for 3 to 4 minutes until glossy and well combined.
- Add 2 cups water, bring to a boil, then cover and simmer on low heat for 45 to 60 minutes until the mutton is nearly tender.
- Add the potato chunks and enough extra water to make a medium gravy, then cover and cook for 15 to 20 minutes until the potatoes are tender and the meat is fully cooked.
- Increase the heat and bhun gently for 2 to 3 minutes if the gravy looks watery, keeping the potatoes intact.
- Stir in the slit green chilli and garam masala, then simmer for 2 minutes.
- Finish with fresh coriander and rest the curry covered for 5 minutes before serving.
Common questions
Can I substitute goat with lamb or beef in Aloo Gosht?
Yes. Lamb is the closest swap and cooks a bit faster than goat. Beef works too, but use small bone-in pieces and extend the simmer until tender; it may need 30 to 60 minutes longer.
When should I add the potatoes so they don’t turn mushy?
Add potatoes only after the meat is nearly tender. Simmer them in the gravy for 15 to 25 minutes, depending on size, until cooked through but still holding shape. Large chunks help prevent breaking.
What are the most common mistakes when making Aloo Gosht?
The biggest mistakes are under-browning the onions, adding yogurt on high heat, rushing the meat before it softens, and adding potatoes too early. Also avoid too much water at the start; the gravy should stay medium, not watery.
How do I store Aloo Gosht and reheat it without ruining the texture?
Cool it completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on low heat with a splash of water. It also freezes well for up to 2 months, but potatoes soften slightly after thawing.
What should I serve with Aloo Gosht?
It pairs best with naan, roti, or steamed rice. Add sliced onions, lemon wedges, green chilies, and a simple salad or raita on the side. The gravy should be thick enough to coat bread, not soupy.