Aloo Gosht Recipe (Mutton/Lamb Curry with Potato) With Tips

Aloo Gosht (Potato Curry)

Here's a recipe for comfort food, just like Mama's Aloo Gosht: Lamb/Lamb and Potato Curry. This is a traditional one-pot recipe that's simple, easy to make, and produces the most satisfying results! Make this recipe with lamb or goat on the stovetop or in the Instant Pot.

What Are the Advantages Of Aloo Gosht?

It's hard to screw up.
Although the meat takes time to cook, it is a recipe that requires no intervention. You don't even have to sauté the onions!
You can use goat meat (which is what I use), lamb (more popular in the West), or even beef.
Includes cooktop and instant pot instructions.
As always, it's simple, easy to follow, and tested to perfection.

What is Aloo Gosht?

Aloo Gosht is a Pakistani and North Indian style curry made from meat (gosht) and potatoes (aloo). Unlike the famous lamb recipes at restaurants like Rogan Josh or Lamb/Goat Korma, this is a cozy and comforting meal you'll find in many South Asian homes.

Like a classic chicken curry, gosht aloo has extra sauce or curry (often referred to as "shorba" or "salan"). This gives it a soupier consistency, making it perfect for picking up with roti, paratha, or rice.

Aloo Gosht Ingredients

Aside from lamb or goat, most of the ingredients are easy to find at your local grocery store:

Oil - A thin layer of oil on the finished dish is a hallmark of authentic curry. You will also need the oil to brown the meat before and after cooking. I used 1/4 cup which is enough to make it look and taste like home.
Ghee: Not essential, but I use a small amount for subtle flavor. You can also replace it with butter.
Goat or Lamb – Recipe for aloo gosht is usually made with bone-in goat or lamb cut into pieces of about 2″. Goat is particularly hard to find in most supermarkets, but it's easy to find pre-sliced in halal meat markets.
Cut of meat: I usually buy the “mixed” cut of meat, which consists of several parts. If you prefer meatier cuts, choose thigh or shoulder.
Green Hot Peppers - Used for subtle heat and flavor. Use a small Thai/bird's eye chili or half a serrano.
Spices - This Recipe aloo gosht uses a few whole spices: cumin, cloves, and cardamom pods. You can also experiment with adding other whole spices, like dried bay leaves, black peppercorns, or a cinnamon stick. You'll also need standard ground spices, which you probably already have on hand.
Kosher Salt: I like to use kosher salt, but you can use any salt you have on hand. If you use table salt, you will need slightly less than the recipe says. As this is a bouillon curry, a good amount of salt is essential to give it the right flavor.
Plain Whole Milk Yogurt - I used yogurt to flavor and thicken the curry. Feel free to skip it to make it dairy free.
Potatoes: I use red potatoes for their flavor and faster cooking time. If you use a different kind, you may need to add it beforehand to prevent the meat from overcooking.

How To Cut The Potatos For Aloo Gosht Recipes?

Large pieces of potato keep well and complement larger pieces of meat. How the potatoes are cut depends on the size of the potatoes:

If you use 3 small potatoes, you can quarter them (lengthwise, then crosswise).
For 2 medium-sized potatoes, halve the potato lengthwise, then cut into large (about 2″) cubes.
For 1 very large potato, quarter lengthways, then cut into large (~2″) cubes.

Ingredients

1/4 cup neutral oil, like grapeseed or avocado oil
1 tablespoon ghee, sub butter
545 g (1 to 1.2 lbs) bone-in goat or lamb (mixed cuts; see note 1), cut into approximately 2-inch pieces, trim and trim excess fat, then pat dry
1 3/4 teaspoons kosher salt (use less if using regular/table salt), divided
6-7 (~1 tablespoon) garlic cloves, crushed or finely chopped
1 inch (~1 tablespoon) ginger, shredded or finely chopped
1 medium yellow onion (~225-250 g), finely chopped (see note 2)
2 small (~200g) tomatoes (I use Roma), mashed in a food processor or finely chopped
1-2 small green chillies such as Thai chili or 1/2 Serrano, chopped or sliced
2 green cardamom pods
3 whole teeth
1/2 teaspoon cumin
1.5-2 teaspoons coriander powder, use more if you like the flavor strong, less for mild
1/2-1 teaspoon cumin powder, use more if you like the flavor strong, less for mild
1/2 teaspoon red chili powder or sub cashmere chilli powder to taste to reduce heat
1/2 teaspoon turmeric powder
1/4 teaspoon ground black pepper
1 tablespoon whole milk yogurt, whipped – omit if using non-dairy yogurt
2 (~320-350g) small red potatoes, peeled and cut into 1.5-2 inch cubes

Gransih

/2 teaspoons garam masala
2 tablespoons coriander leaves, chopped

Instruction For Aloo gosht recipe

Heat a medium-sized Dutch Oven or heavy-bottomed saucepan over medium-high heat. Add oil and butter. Once hot, add the goat or lamb and 3/4 teaspoon salt. Sauté for 6-7 minutes, stirring occasionally, until changing color and browned on some edges.
Add the garlic and ginger and sauté for another minute until no longer raw. Add the onion, tomatoes, green chilli, whole spices, ground spices (except garam masala), and the remaining 1 teaspoon salt.
Add 1 to 1 1/4 cups of water (the less the better as this will skip) so that the water covers at least 1/3 of the meat. Bring this mixture to a boil.
Once it boils, reduce the heat to a simmer (low or low-medium). Cover and cook 1 hour and 30 minutes (see note 3) until meat is fully cooked but does not fall off the bone. The flesh should break open when pressed with a wooden spoon. If not, cover and cook for another 15-30 minutes, covering with water if necessary.
Increase heat to high, stirring occasionally to sauté remaining water/moisture content (about 5-7 minutes). Once the water has evaporated, stir fry (bhunai) for another 5-6 minutes. The masala will continue to thicken and reduce, and the oil will separate from the curry.
Reduce the heat to a minimum and add the yogurt. Add the potatoes and 2 to 2 ¼ cups water depending on how much curry you want.
Increase heat to high to bring to a boil, then reduce heat to a simmer (low/medium-low). Cover and cook an additional 23-25 minutes, until meat and potatoes are tender. Taste and add salt if necessary.
Cover the curry and simmer until the oil rises to the top (~2-3 mins). extinguish the fire Garnish with garam masala and coriander. Serve with roti, paratha, naan or basmati rice.

Instant Pot Method

In the Instant Pot, select Sauté - More. Once hot, add the oil, ghee, goat or lamb, and 3/4 teaspoon salt. Sauté for 5 minutes, stirring occasionally, until changed color and browned on some edges. Add the garlic and ginger and sauté for a minute until no longer raw. Add the onion, tomatoes, green chilli, whole spices, ground spices (except garam masala), and the remaining 1 teaspoon salt.
Add up to 1/4 cup of water if needed (the less the better as this will skip). (The moisture should cover at least 1/3 of the meat. If the onions and tomatoes have enough moisture, you don't need to add water.)
Select "Pressure Cook - High" and set the timer for 20 minutes (or 22 minutes if you're using larger or meatier cuts like shoulder or shank). Release pressure naturally for 10 minutes. The meat is fully cooked but does not fall off the bone. It should break when pressed with a wooden spoon. If not, pressure cook again for another 3-5 minutes.
Select "Sauté - More". Once hot, stir occasionally to sauté any remaining water/moisture content (about 5-7 minutes). Once the water has evaporated, stir fry (bhunai) for another 5-6 minutes. The masala will continue to thicken and reduce, and the oil will separate from the curry.
Add the yogurt and stir to mix. Add potatoes and 2 to 2 ¼ cups water depending on how much curry/shorba you want. Depending on the size of the potatoes, 5-6 minutes in the pressure cooker - high. Release pressure naturally for 5 minutes. Taste and adjust the salt. Garnish with garam masala and coriander.