Aloo Gosht

About This Recipe

Aloo gosht — literally 'potato meat' — is perhaps the most cooked dish in Pakistani households, a comforting lamb and potato curry where tender chunks of bone-in lamb are slowly braised with potatoes in a deep, spiced tomato and onion sauce. It is the smell of home for millions of Pakistanis and is eaten with roti, naan or plain rice. Simple, satisfying and deeply flavoured.

Ingredients

Serves 4

• 700 gbone-in lamb(shoulder or leg pieces)
• 3 mediumpotatoes(peeled and quartered)
• 2 largeonions(finely chopped)
• 3 mediumtomatoes(chopped)
• 4 clovesgarlic(minced)
• 2 cmfresh ginger(grated)
• 3 tbspvegetable oil
• 1 tspcumin seeds
• 1 tspcoriander powder
• 1 tspchilli powder
• 0.5 tspturmeric
• 1 tspgaram masala
• 1 tspsalt
• 1 small bunchfresh coriander(chopped, to serve)

Instructions

1. 1

   Brown onions

   Heat oil. Fry onions over medium heat 15–20 minutes until deep golden brown. This is the flavour base — don't rush it.

2. 2

   Add aromatics

   Add garlic, ginger and cumin seeds. Cook 2 minutes until fragrant.

3. 3

   Add spices and tomatoes

   Add coriander, chilli, turmeric and tomatoes. Cook down 8 minutes until oil separates from the masala.

4. 4

   Brown lamb

   Add lamb pieces and cook on high heat 5 minutes until coated and slightly browned.

5. 5

   Braise

   Add 400 ml water and salt. Cover and simmer 45 minutes until lamb is tender. Add potatoes and cook 20 more minutes until potatoes are cooked through. Finish with garam masala and fresh coriander.

Variations

• •

  Add a handful of spinach at the end for aloo gosht palak.

• •

  Use chickpeas instead of or alongside potatoes.

Storage

Refrigerate for 4 days. Freeze for 3 months. Flavour improves overnight.

Frequently Asked Questions