Aloo Gosht (Lamb and Potato Curry)
Local name: آلو گوشت
In short: Tender lamb on the bone slowly cooked with potatoes, onion, tomatoes and ground spices into a comforting, gravy-rich curry that goes with roti or rice. It takes about 2 h 20 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 2 h
- Total
- 2 h 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 500 kcal
Aloo gosht, meat and potatoes, is the everyday curry of Pakistani homes, cooked in a pot on weekends and eaten with roti, naan or rice. Lamb or goat on the bone gives the gravy body, and the potatoes soak up the spices until they are soft and flavored all the way through. The key technique is bhuna, frying the onion and spices until the oil separates, which builds a deep base before the water goes in.
Instructions
- Heat the oil in a heavy pot over medium heat. Add the whole spices and bay leaf and fry for 30 seconds, until fragrant.
- Add the onions and fry for 12 to 15 minutes, stirring often, until deep golden brown.
- Add the lamb and ginger-garlic paste. Sear over medium-high heat for about 8 minutes, until the meat is browned.
- Stir in the turmeric, chili powder, coriander, cumin, salt and 2 tablespoons of water. Fry for 5 minutes, until the oil separates from the masala. Add the tomatoes and cook for 8 minutes, until pulpy.
- Pour in the hot water, bring to a boil, then cover and simmer on low for 60 to 75 minutes, until the lamb is almost tender.
- Add the potatoes and simmer, covered, for 20 minutes, until the potatoes and meat are tender and the gravy has thickened but is still saucy. The lamb will be well past 63°C (145°F) by now, so judge doneness by tenderness.
- Stir in the garam masala and green chilies. Rest for 5 minutes, then serve with coriander and ginger on top.
Tips
- A pressure cooker saves time. Cook the meat for 25 minutes at high pressure before adding the potatoes, then simmer them in the open pot.
- Beef works in place of lamb but needs about 30 minutes longer. For a creamier gravy, stir in 2 tablespoons of yogurt with the tomatoes.
Questions and answers
Can I use boneless meat for aloo gosht?
Yes, but bone-in cuts give a richer gravy. Cook boneless pieces 20 to 30 minutes less.
How do I stop the potatoes breaking up?
Add them only once the meat is nearly tender, cut them into large chunks and stir gently. Waxy potatoes hold their shape better than floury ones.
What do you serve with aloo gosht?
Roti or naan, plain basmati rice, and sliced raw onion with lemon and green chilies. A bowl of raita makes it milder.
How long does it take to make Aloo Gosht (Lamb and Potato Curry)?
About 2 h 20 min in total: 20 min of preparation and 2 h of cooking.
How many calories are in Aloo Gosht (Lamb and Potato Curry)?
About 500 kcal per serving, with 21 g of protein, 26 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 500 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 26 g |
| Fat | 32 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
