Main CourseDinner

Aloo Gosht (Pakistani Lamb and Potato Curry)

Name: Aloo Gosht (Pakistani Lamb and Potato Curry)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: pakistani, south_asian
Ingredients: 500 g lamb cut into 1.5-inch pieces; 1 pcs yellow onion finely chopped; 1.5 tbsp ginger garlic paste; 2 pcs tomato pureed; 0.5 cup yogurt whisked; 2 pcs potato peeled and quartered; 2 pcs green chili slit lengthwise; 2 tbsp fresh coriander chopped; 0.33 cup oil; 1 tsp red chili powder; 0.5 tsp turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala powder; 1 tsp salt; 2 cup water

Aloo Gosht is a classic Pakistani curry featuring tender lamb or mutton pieces cooked with potatoes in a rich, aromatic tomato-based gravy. This comforting dish is perfect for a hearty family meal, best served with rice or naan bread.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 4
Difficulty: Medium
Per serving: 637 kcal

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 glamb, cut into 1.5-inch pieces
1 pcsyellow onion, finely chopped
1.5 tbspginger garlic paste
2 pcstomato, pureed
0.5 cupyogurt, whisked
2 pcspotato, peeled and quartered
0.33 cupoil
1 tspred chili powder
0.5 tspturmeric powder
1 tspcoriander powder
0.5 tspcumin powder
0.5 tspgaram masala powder
1 tspsalt
2 cupwater

garnish

2 pcsgreen chili, slit lengthwise
2 tbspfresh coriander, chopped

Equipment

large pot · spoon · cutting board · knife

The method

Step by step

1
Heat the oil in a large pot or karahi over medium heat.
About 1 min
2
Add the chopped onion and sauté until golden brown, about 7-8 minutes.
About 8 min
Cook’s note: Stir frequently to prevent burning.
3
Stir in the ginger garlic paste and cook for 1 minute until fragrant.
About 1 min
4
Add the lamb pieces and cook, stirring occasionally, until the meat changes color and is lightly browned on all sides, about 5-7 minutes.
About 7 min
5
Mix in the red chili powder, turmeric powder, coriander powder, cumin powder, and salt.
About 1 min
6
Add the pureed tomatoes and cook, stirring, until the oil separates from the masala, about 10-12 minutes.
About 12 min
Cook’s note: This step is crucial for developing the curry's flavor.
7
Reduce the heat to low, then gradually stir in the whisked yogurt. Cook for another 2-3 minutes, ensuring the yogurt doesn't curdle.
About 3 min
Cook’s note: Adding yogurt slowly and stirring constantly helps prevent it from separating.
8
Pour in the water, bring the curry to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the lamb is tender.
About 30 min
Cook’s note: Cooking time may vary depending on the cut of lamb.
9
Add the quartered potatoes to the pot, stir gently, and continue to simmer, covered, for another 15-20 minutes, or until the potatoes are tender.
About 20 min
Cook’s note: Check potatoes for doneness by piercing with a fork.
10
Stir in the garam masala powder.
About 1 min
11
Garnish with fresh green chilies and chopped fresh coriander before serving.
About 1 min

Per serving

Nutrition

53%Score

Calories: 636.9kcal
Protein: 25.1g
Carbs: 21.1g
Fat: 50.1g
Fibre: 3.6g
Sugar: 5.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Aloo Gosht in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until heated through.