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dinner
Aloo Gosht
Pakistani lamb and potato curry in a rich onion and tomato sauce — a weeknight staple of every Pakistani home.
⏱ 95 min🔥 480 kcalEasy
★4.8(821)
5 recipes using lamb — Biryani, nihari, haleem, karahi — bold-spiced cuisine from the Indus plains and the Mughal kitchens.
These 5 pakistani lamb recipes are ready in about 125 minutes on average, with 380–720 kcal per serving, and 20% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Pakistani cuisine — Biryani, nihari, haleem, karahi — bold-spiced cuisine from the Indus plains and the Mughal kitchens — brings its own distinctive techniques and seasonings to every ingredient it touches. When Pakistani cooks work with lamb, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are frying, simmering, braising and grilling.
A tender, distinctively rich red meat at home in fragrant, spice-forward and slow-cooked dishes. In this collection it's most often cooked with garam masala, ginger-garlic paste, turmeric, fresh coriander, potatoes and onions. The dishes here span pakistani classics ready in as little as 42 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Sindhi Biryani (Pakistani Layered Rice) is the highest-rated dish in this collection at 4.9★ from 892 ratings.
Pakistani lamb and potato curry in a rich onion and tomato sauce — a weeknight staple of every Pakistani home.
Spiced minced lamb skewered and char-grilled until smoky outside and juicy inside — Pakistan's most beloved street food kebab.
Tender chunks of lamb and potatoes braised in a tomato-onion masala — Pakistan's everyday Sunday lunch.
Slow-cooked Pakistani porridge of beef, lentils, and pounded wheat — Ramadan's most patient comfort.
Karachi's iconic spicy biryani — basmati layered with mutton, tomato, prunes, mint, green chilies, and dried plum (aloo bukhara).
Look for firm, pink-red meat with white (not yellow) fat. Quick cuts: chops and rack; slow cuts: shoulder, shank and leg for braising and roasting.
Lamb loves bold seasoning — garlic, rosemary, cumin and mint cut through its richness. Trim excess fat, and rest after cooking as you would beef.
Best served pink at 55–60°C / 130–140°F for chops and racks; tougher cuts go low and slow until meltingly tender.
Rich in complete protein, iron, zinc and B vitamins, with more flavour-carrying fat than lean beef.
Most of these 5 Pakistani lamb recipes are ready in around 125 minutes from start to finish. The quickest, Seekh Kebab, takes about 42 minutes, while the slower-cooked dishes run up to 270 minutes.
Across this collection they range from about 380 to 720 kcal per serving, averaging 508 kcal — Seekh Kebab is the lightest option at 380 kcal.
Aloo Gosht is a great place to start — it's rated easy and comes together in about 95 minutes. 20% of the recipes here are beginner-friendly.
In these recipes, lamb is most often paired with garam masala, ginger-garlic paste, turmeric, fresh coriander, potatoes and onions. Pakistani kitchens also lean on its own regional aromatics, fats and signature spice blends.
Best served pink at 55–60°C / 130–140°F for chops and racks; tougher cuts go low and slow until meltingly tender.