Main CourseDinner

Aloo Gosht (Pakistani Potato & Meat Curry)

Name: Aloo Gosht (Pakistani Potato & Meat Curry)
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: pakistani, south_asian
Ingredients: 500 g bone-in lamb cut into 1.5 inch pieces; 3 tbsp ghee; 1 pcs onion finely chopped; 4 clove garlic minced; 1 tbsp ginger grated; 2 pcs tomato pureed; 1 tsp salt; 1 tsp red chili powder; 0.5 tsp turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 3 cup water; 3 pcs potato peeled and quartered; 2 pcs green chili slit lengthwise; 2 tbsp fresh coriander chopped

Experience the rich, comforting flavors of Pakistan with this classic Aloo Gosht curry. Tender pieces of lamb and soft, starchy potatoes are simmered in a deeply aromatic, tomato-based gravy, infused with a blend of traditional spices. This hearty and satisfying dish is perfect for a cozy family dinner, offering a taste of authentic South Asian cuisine.

An original recipe by Forkin

Total time: 1 hr 40 min
Serves: 4
Difficulty: Medium
Per serving: 580 kcal

Gluten-free

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

Mise en place

Ingredients

500 gbone-in lamb, cut into 1.5 inch pieces
3 tbspghee
1 pcsonion, finely chopped
4 clovegarlic, minced
1 tbspginger, grated
2 pcstomato, pureed
1 tspsalt
1 tspred chili powder
0.5 tspturmeric powder
1 tspcoriander powder
0.5 tspcumin powder
0.5 tspgaram masala
3 cupwater
3 pcspotato, peeled and quartered

garnish

2 pcsgreen chili, slit lengthwise
2 tbspfresh coriander, chopped

Equipment

Large heavy-bottomed pot or Dutch oven · Chef's knife · Cutting board · Wooden spoon or spatula · Measuring cups · Measuring spoons

The method

Step by step

1
Prepare the ingredients: Dice the onion, mince the garlic, grate the ginger, and quarter the tomatoes. Cut the lamb into 1.5-2 inch pieces and quarter the potatoes.
About 15 min
Cook’s note: Uniformly sized pieces ensure even cooking for both the lamb and potatoes.
2
Heat the ghee in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering, about 1 minute.
About 1 min
Cook’s note: Ghee adds a rich, nutty flavor that is characteristic of Pakistani cuisine. If unavailable, use a neutral oil like vegetable or canola.
3
Add the diced onion to the pot and sauté, stirring occasionally, until it turns a deep golden brown and becomes soft and caramelized, which should take about 8-10 minutes.
About 9 min
Cook’s note: Properly browning the onions is crucial for the depth of flavor and color in the curry base.
4
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant and the raw garlic smell dissipates.
About 1 min
Cook’s note: Be careful not to burn the garlic and ginger, as this can make the curry bitter.
5
Add the bone-in lamb pieces to the pot and brown them on all sides, searing for about 5-7 minutes to lock in juices and develop flavor.
About 6 min
Cook’s note: Don't overcrowd the pot; brown the lamb in batches if necessary to ensure a good sear rather than steaming.
6
Add the quartered tomatoes, salt, red chili powder, turmeric powder, coriander powder, and cumin powder to the pot. Mix thoroughly to coat the lamb and combine with the aromatics.
About 2 min
Cook’s note: Using fresh tomatoes adds a vibrant acidity and freshness to the curry. You can also use canned crushed tomatoes if fresh are not in season.
7
Cook the masala mixture over medium heat, stirring occasionally, for 5-7 minutes, until the tomatoes soften and the oil begins to separate from the gravy, indicating the spices are well cooked.
About 6 min
Cook’s note: This step, known as 'bhunai', is essential for developing the deep, complex flavors of the curry.
8
Pour in 3 cups of water, bring the mixture to a rolling boil, then reduce the heat to low. Cover the pot tightly and simmer for 40 minutes, or until the lamb is tender and easily pierced with a fork.
About 40 min
Cook’s note: If using a pressure cooker, cook for 15-20 minutes after the first whistle for faster results.
9
Add the quartered potatoes to the pot, ensuring they are submerged in the gravy. Continue to simmer, covered, for another 15-20 minutes, or until the potatoes are fork-tender.
About 18 min
Cook’s note: Avoid overcooking the potatoes, as they can become mushy. Check for tenderness periodically.
10
Stir in the garam masala and taste the curry, adjusting salt levels if needed.
About 1 min
Cook’s note: Adding garam masala at the end preserves its aromatic compounds, giving the curry a fresh, fragrant finish.
11
Garnish generously with sliced green chilies and freshly chopped coriander leaves just before serving.
About 1 min
Cook’s note: The fresh green chilies add a subtle heat and vibrant color, while coriander brightens the dish with its herbaceous notes.

Per serving

Nutrition

56%Score

Calories: 580kcal
Protein: 25.4g
Carbs: 28.7g
Fat: 40g
Fibre: 4.9g
Sugar: 5g

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

Keep it good

Cook’s note:

Aloo Gosht is traditionally served with warm naan bread, roti, or steamed basmati rice to soak up the delicious gravy. For a complete meal, consider pairing it with a simple raita (yogurt dip) or a fresh green salad. This dish tastes even better the next day as the flavors meld and deepen.

Storage

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

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of water if the gravy has thickened too much. Alternatively, microwave in 1-minute intervals, stirring between each, until hot.