Aloo Gosht

About This Recipe

Aloo gosht ('potato meat') is the most-cooked curry in Pakistani households — the dish learned first by every cook, served at Sunday family lunches with chapatis or rice. Built on a foundation of slow-cooked onion, tomato and yoghurt, with a simple but resonant spice profile, it is comfort food in the deepest sense. The potatoes thicken the gravy and absorb its richness as they cook.

Ingredients

Serves 6

• 800 glamb(bone-in, cubed)
• 500 gpotatoes(peeled, quartered)
• 2 largeonions(thinly sliced)
• 3 mediumtomatoes(chopped)
• 150 gyoghurt
• 1 tbspginger-garlic paste
• 1 tspturmeric
• 1 tspred chilli powder
• 1 tspcoriander powder
• 1 tspcumin powder
• 1 tspgaram masala
• 1 tspsalt
• 100 mlvegetable oil
• 500 mlwater
• 1 small bunchfresh coriander(to garnish)
• 2green chillies(slit)

Instructions

1. 1

   Brown onions

   Fry onions in oil 10 minutes until golden brown.

2. 2

   Add aromatics

   Add ginger-garlic paste, stir 1 minute. Add lamb and brown 6 minutes.

3. 3

   Spices and tomato

   Add turmeric, chilli, coriander, cumin, salt. Stir 1 min. Add tomatoes and yoghurt. Cook 10 min until oil separates.

4. 4

   Simmer meat

   Add water. Cover and simmer 45 min until lamb is tender.

5. 5

   Add potatoes

   Add potatoes. Cook uncovered 20–25 min until potatoes are tender and gravy is reduced.

6. 6

   Finish

   Sprinkle garam masala. Garnish with green chillies and coriander. Rest 5 min.

7. 7

   Serve

   Serve with chapati, naan or basmati rice.

Variations

• •

  Beef aloo gosht — increase cook time to 90 min

• •

  Chicken aloo — reduce meat cooking time to 25 min

• •

  Spinach version: add 200g spinach in the last 10 min for palak gosht style

Storage

Refrigerate up to 4 days. Improves overnight as flavours meld.

Frequently Asked Questions