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    Whisk Affair » Recipes » Dal & Curries » Chicken Curries » Aloo Gosht (Lamb and Potato Curry)

    Published: Oct 17, 2018 | Last Updated On: Mar 3, 2022 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Aloo Gosht (Lamb and Potato Curry)

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    Aloo Gosht Recipe is a spicy meat gravy which has potatoes cooked with lamb or mutton in a thin watery stew. Here is how to make it. #Lamb #Potato #Curry #Mutton #Indian

    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.

    Aloo Gosht served in a serving bowl.

    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.

    Ingredients

    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.

    Serving Suggestions

    Serve Aloo Gosht with phulka, tawa paratha, lachha paratha or tandoori roti. It also tastes great with steamed rice or jeera rice.

    Storage Suggestions

    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.

    You might also like

    Easy Mutton Curry

    Kerala Mutton Curry

    Tomato Fish Curry

    Kadai Paneer

    Mutton Rogan Josh

    Step By Step Recipe

    Heat oil in a pressure cooker. Add potatoes and fry until they turn slightly brown.

    Potatoes added in hot oil.

    Remove the potatoes on a plate.

    Fried potatoes.

    Add black cardamom, cloves and black peppercorns in the oil and fry for a few seconds.

    Whole spices added in the oil.

    Add sliced onion and green chilies and fry till translucent.

    Onion added in the pressure cooker.

    Now add the ingredients to make masala paste in a blender.

    Brown onion, tomato, ginger and garlic added in a blender.

    Grind to make a smooth paste.

    Paste on brown onion, tomato, ginger and garlic.

    Now add mutton and cook on high heat for 3-4 minutes.

    Mutton added in pressure cooker.

    Add the masala paste and cook for 2-3 minutes.

    paste added in pressure cooker.

    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.

    Spice powders added in pressure cooker.

    Whisk the yogurt with all-purpose flour and add it in the pan.

    Curd added in pressure cooker.

    Add a cup of hot water and potatoes. Cover the lid of the cooker and cook until mutton is done.

    Water and potatoes added in pressure cooker.

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Aloo Gosht is a spicy meat gravy which has potatoes cooked with lamb or mutton in a thick stew. Pair it with rice or naan for a gastronomic delight. Here is how to make Aloo Gosht.

    Aloo Gosht Recipe

    It is a spicy meat gravy that has potatoes cooked with lamb or mutton in a thick stew. Pair it with rice or naan for a gastronomic delight.
    4.62 from 21 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Calories: 571kcal
    Author: Neha Mathur

    Ingredients 

    • 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)
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    Instructions

    • 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.

    Notes

    Use the best quality mutton. The pieces should be pink in color and with bones.
    Try to use meat from the hind leg of the goat. They are the best to make curries.
    If you don’t have a pressure cooker, you can coo 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.
    You can add some Kasuri Methi at the end for a delicious flavour.

    Nutrition

    Calories: 571kcal | Carbohydrates: 25g | Protein: 26g | Fat: 40g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 211mg | Potassium: 1017mg | Fiber: 5g | Sugar: 4g | Vitamin A: 610IU | Vitamin C: 25.2mg | Calcium: 128mg | Iron: 6.9mg
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Prth

      June 05, 2016 at 9:36 am

      4 stars
      Delicious!!! Tried it today, was too good.

      Reply
      • msnehamathur

        June 06, 2016 at 4:21 am

        Thnx for trying Prth.

        Reply
      • banazer noor

        February 22, 2019 at 12:44 am

        5 stars
        your recipes are awesome I like all recipe and try at home.

        Reply
        • Neha Mathur

          February 25, 2019 at 7:22 am

          Thnx a lot.

          Reply
    2. Sherbano

      April 15, 2020 at 5:25 pm

      This was my first time making a proper meat curry and boy am I glad I found this recipe! The Aloo Gosht was flavorful and aromatic!

      Reply
      • Neha Mathur

        April 16, 2020 at 3:01 am

        Happy to hear!

        Reply
    3. AKF

      April 19, 2020 at 4:47 am

      5 stars
      Made this curry today and hubby said it’s the best mutton curry he has had till date. Thank you 🙂

      Reply
      • Neha Mathur

        April 19, 2020 at 12:23 pm

        Happy to hear 🙂

        Reply
    4. Ms. Nayak

      May 20, 2020 at 6:44 pm

      Where is the pressure cooker used ?? Do we add cooked mutton or pressure cook after adding everything?
      Want to cook tomorrow. Looks good

      Reply
      • Neha Mathur

        May 21, 2020 at 3:36 am

        From the very start. I mentioned it as pressure pan which is same thing as pressure cooker. Changed it to cooker now.

        Reply
    5. Sonam

      July 30, 2020 at 6:35 am

      Never made this but want to try. How long do you cook the curry in the pressure cooker for? Since it’s a pressure cooker, I can’t really uncover it to check to see if it’s done :/

      Reply
      • Neha Mathur

        August 03, 2020 at 4:22 am

        Hi Sonam, I usually cook for one whistle on high heat. then lower the heat and cook for 15-20 minutes.

        Reply
    6. Kai Armstrong

      November 14, 2021 at 10:33 am

      I was wondering if you could tell me the nutritional information

      Reply
      • Neha Mathur

        November 14, 2021 at 10:44 am

        It is mentioned in the recipe card Kai. Please have a look.

        Reply

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