Try this Pakistani Aloo Gosht, where mutton and potatoes are cooked in a spicy curry. Pair it with phulka or steamed rice for a gastronomic delight. Here is how to make it.
Here are a few of my other favourite mutton curry recipes – Keema Kaleji, Punjabi Mutton Curry, Kosha Mangsho, Railway Mutton Curry, Mutton Rara, Mutton Korma, Bhuna Gosht, Indian Mutton Curry and Authentic Kashmiri Mutton Rogan Josh.
About This Recipe
Aloo means “potatoes” and Gosht means “mutton/lamb”, which means mutton and potatoes, both are cooked together in a rich and deeply flavoured curry/shorba to prepare Aloo Gosht. It is super easy to make, needs simple ingredients and comes together in under 45 minutes.
It is quite popular in Pakistan and North Indian states and is served along with phulka, paratha or steamed rice.
Mutton – Use the best quality mutton. Make sure to use bone in pieces which are pink in colour. Try to use meat from the hind leg of the goat, as they turn out flavourful when added in the curry.
Potatoes – Use regular potatoes that are often used at home.
For the ground masala – For the paste, you will need fried onions, ginger, garlic and tomatoes. You can prepare fried onions at home beforehand and store, so that it comes in handy to use in curries.
Whole spices – This curry uses black cardamom, cloves and peppercorns that infuses in hot oil and adds flavour in the curry.
Oil – Use mustard oil for the best flavour. You can even use vegetable oil or ghee instead.
Spice powders – It uses basic spice powders such as coriander powder, turmeric powder, Kashmiri red chilli powder, garam masala powder and salt. You can adjust the quantity of spice powders depending on your taste and preference.
Others – Onion, green chillies, yogurt, all purpose flour and fresh coriander are other few ingredients required for the curry.
Use fresh yogurt and make sure it’s not sour before adding in the curry.
Adjust the amount of green chillies as per your spice preference.
Sprinkle in some kasuri methi at the end for an added flavour.
Aloo Gosht will last for 3-4 days in the refrigerator when stored in an air tight container in the fridge. Reheat in a pan or microwave until it is nice and warm before serving.
Add in some hot water while reheating to adjust the consistency if you feel the curry has become a little thick after refrigeration.
Pro Tips By Neha
If you don’t have a pressure cooker, you can cook this curry in a normal heavy bottom pan. Just that it will take more time for the mutton to get cooked properly.
You can make the gravy soupy by adding more water to it.
You can skip adding tomatoes and only add curd to this curry. If skipping tomatoes, increase the amount of curd though.
Shaan brand has a Shaan Aloo Gosht Masala. You can use a tablespoon of it in the recipe too for a delicious flavour.
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Step By Step Recipe
Heat oil in a pressure cooker. Add potatoes and fry until they turn slightly brown.
Remove the potatoes on a plate.
Add black cardamom, cloves and black peppercorns in the oil and fry for a few seconds.
Add sliced onion and green chilies and fry till translucent.
Now add the ingredients to make masala paste in a blender.
Grind to make a smooth paste.
Now add mutton and cook on high heat for 3-4 minutes.
Add the masala paste and cook for 2-3 minutes.
Add coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and salt and cook until oil starts to separate from sides of the pressure pan.
Whisk the yogurt with all-purpose flour and add it in the pan.
Add a cup of hot water and potatoes. Cover the lid of the cooker and cook until mutton is done.
Aloo Gosht Recipe
- 500 g Mutton (Curry cut)
- 4 tablespoon Mustard oil
- 2 Black cardamom (Crushed)
- 2-3 Cloves (Crushed)
- 4-5 Black peppercorns (Crushed)
- 1 cup Onion (Thinly sliced)
- 2 Green chillies (Slit into halves)
- 1 tablespoon Coriander powder
- 1 teaspoon Turmeric powder
- 2 teaspoon Kashmiri red chilli powder
- 1 teaspoon Garam masala powder
- Salt (To taste)
- ½ cup Yogurt
- 1 teaspoon All purpose flour
- 2-3 Potatoes (Peeled and cut into large chunks )
- Fresh coriander (For garnishing)
Masala Paste (Grind the ingredients to make a paste)
- ¼ cup Golden fried onions
- 1 inch piece Ginger
- 10-12 cloves Garlic
- ½ cup Tomatoes (Chopped)
- Heat oil in a pressure cooker.
- Add potatoes and fry until they turn slightly brown.
- Remove the potatoes on a plate.
- Add black cardamom, cloves and black peppercorns in the oil and fry for a few seconds.
- Add sliced onion and green chilies and fry till translucent.
- Now add mutton and cook on high heat for 3-4 minutes.
- Add the masala paste and cook for 2-3 minutes.
- Add coriander powder, turmeric powder, Kashmiri red chilli powder, garam masala powder and salt and cook until oil starts to separate from sides of the pressure cooker.
- Whisk the yogurt with all purpose flour and add it in the pan.
- Add a cup of hot water and potatoes.
- Cover the lid of the cooker and cook until mutton is done.
- Garnish with fresh coriander.
- Serve hot with steamed rice or Phulke.