Aloo Gosht: Pakistani style meat and potato curry

/ / / Aloo Gosht: Pakistani style meat and potato curry
Pakistani aloo gosht - meat and potato curry

Aloo Gosht, or meat with potato curry, is one of the popular dishes among Pakistani/ Indian cuisines. The dish is traditionally enjoyed as a part of celebrations such as Eid feast, birthdays, weddings, etc. 

It’s delicious to have it with rice, such as plain white Basmati rice, Chicken Pilau rice, Vegetable Pilau rice or Biryani rice. And traditionally, that is how most people enjoy the curry.

aloo gosht - Pakistani lamb meat and potato curry in a white bowl with sprinkles of black pepper and coriander in the background

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However, there is nothing wrong to eat your meat and potato curry with naan bread, chapati, or pitta bread if you wish to. Though I personally would choose naan bread to go with my Aloo Gosht. It’s your choice.

There are many ways to make Aloo Gosht. Just like any other food recipes. You’ll come across hundreds of ways of making one particular food.

But after tweaking so many recipes countless times over the years, I have now settled with this recipe. Because I find this one has well-balanced spices without overpowering aroma or taste. 

The dish will taste rich – thanks to the meat broth that comes from slow-cooking – yet it’s delightfully light when you pair it with rice. It’s definitely a dish for comfort. Like on cold weathered days. As the spices will tantalize your tastebuds at the same time warm your body. 

What’s in It?

There are three main parts of the dish, i.e. meat, potato, and masala.

You can choose any red meat that you like. Goat’s meat, beef and lamb are all good choices for the dish. However, I prefer lamb. Not only it’s easier to get from my local halal butcher, but it also tastes more flavourful, in my opinion.

But I leave the meat choice to you according to your preference.

When it comes to potatoes, any potatoes should be good. The only thing to note is that I find new potatoes or Charlotte potatoes are better options. Because they have a creamy texture and don’t break easily. 

Now, the masala. 

Masala literally means mixed spices. In Pakistani/ Indian cooking, the masala also refers to the mixed-sauce base when you’re cooking curries.

Likewise, the masala in this Aloo Gosht is the sauce base you make by mixing the spices and tomatoes. 

As for the spices, you will need ground cumin, ground coriander, ground turmeric, red chilli powder or paprika powder, ground/ coarse black pepper, cloves, fresh ginger garlic paste, and onion. 

On top of that, you will need a little oil to fry the spices and tomatoes. You can use fresh tomatoes or tinned chopped tomatoes. I use the latter.

How To Make Aloo Gosht

Firstly, get your meat ready. Wash, rinse and drain. Set aside.

Secondly, you fry the chopped onion on a cooking pan until it’s translucent and smell nice. Then add in the freshly minced ginger and garlic. Fry further for a minute or two before you put the rest of the ground spices in. 

frying chopped onions and ginger garlic mince
frying onion, ginger garlic and spices

Continue cooking until the spices release a delicious aroma, then add in the tomatoes. Leave it to cook at the same time trying to mash the tomatoes every now and again. If it looks dry, you can add ¼ cup of water and then let it cook with the lid on at medium-low heat.

chopped tomatoes in the spices
masala base sauce

Once your masala sauce gets to a thick sauce consistency without any lumps, and the oil slightly separates from the edges, put your meat pieces in. Give it a good stir so that all the meat is covered with the sauce.

Put the lid on and leave it to cook until the meat looks opaque and firm. Then you can add another 1 ½ cup of water, stir again and cook it with the lid on at low heat.

frying the lamb meat pieces in the masala base sauce
frying potatoes and lamb meat in masala sauce

Keep checking and stirring the meat curry every now and then.

When the meat is thoroughly cooked and almost tender, you can add in the potato pieces. Continue cooking with the lid on at low heat until the potatoes are fully cooked. 

meat and potato curry in cooking pan
ready made Aloo Gosht - the meat and potato curry in a white bowl with spices and coriander leaves around

Your aloo gosht is ready when the meat and potatoes are tenderly cooked, and the oil slightly separates from the edges.

If you use lamb’s meat, it should take approximately 1 hour to cook this curry.

The Secret of Delicious Aloo Gosht

Before you go on making the dish, let me tell you the secret of this curry. It lies in how you make the masala spice. For many years, I didn’t realize that I should cook the masala spices with tomatoes until they become smooth and thick with the oil separates from the sauce

It was one of my husband’s nieces that reminded me.

So be patient when you make the base sauce. Make sure all the tomatoes are mashed and cooked nicely that the base sauce is smooth and shiny. 

Add the water little by little and add more water than suggested if you need to. Because some meat releases more juices than others. 

The proper Aloo Gosht has a richly-flavoured sauce that is not too thick and not too thin. Therefore take care when adding the water. 

A bowl of Pakistani lamb meat curry with potatoes called Aloo Gosht

Related posts

Thank you for reading. Now you have more ideas about what type of meat curry you want to cook. I promise you, this Aloo Gosht – meat and potato curry in Pakistani style – will make your loved ones happy. 

Try it and let me know how you think of it in the comments below (leave a reply). I will really appreciate that. Also, feel free to share the post.

Follow me on Facebook, Instagram and/ or Pinterest @soyummyrecipesbydevy to sneak peek at what’s cooking in my kitchen.

And of course, before you go, you may want to check my other recipes that you may like.

Anyway, I’ll let you dive into the recipe.

Thank you and all the best.

Happy cooking.

Recipe for Aloo Gosht

Yield: 6

Aloo Gosht

Pakistani lamb and potato curry - aloo gosht

Aloo Gosht - the meat and potato curry in Pakistani style - is the one you'll want for comfort food. It's delicious with plain Basmati rice and equally tasty to have with naan bread or chapati. Whichever you choose, it's a perfect dish for your curry night.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 600 gr/ 21 oz lamb meat, I used shoulder lamb meat. (See the note).
  • 150 gt/ 5.3 oz onion (about 1 medium size).
  • ½ tsp whole cumin seeds.
  • 1 ½ tsp cumin powder.
  • 1 ½ tsp coriander powder.
  • ½ tsp turmeric powder.
  • 2 tsp paprika powder or Kashmiri chilli powder (see the note).
  • 1 tsp ground or coarse black pepper.
  • 10 whole cloves.
  • 1 tsp salt, or according to taste.
  • ½ cup tinned tomatoes.
  • 1-inch ginger.
  • 5 cloves of garlic.
  • 450 gr/ 15.87 oz potatoes.
  • ⅓ cup/ 80 ml/ 2.71 fl.oz cooking oil (see the note).
  • Fresh green chillies (optional).
  • Coriander leaves, for garnish (optional).

Instructions

  1. Get your meat ready in one-inch chunks. Set aside.
  2. Peel the ginger and garlic, then using pestle and mortar or a food processor crush them into a paste. Set aside.
  3. Peel and chop the onion.
  4. Then in a cooking pot, heat the oil and put in the chopped onion and cumin seeds to fry until the onion lightly golden. 
  5. When the onion smell nice and turns light brown in colour, add in the ginger and garlic paste. Stir well and let it cook for a minute or two.
  6. And put all other spices in, i.e. cumin powder, ground coriander, turmeric powder, paprika powder, black pepper, and salt. 
  7. Stir the spices well and let it fry until it’s nicely fragrant.
  8. Add in the tinned tomatoes. Cook further at medium-high heat while you keep stirring and mashing the tomatoes. Then add ¼ cup/ 60 ml/ 2 oz of water in, mix it well, and put the lid on and continue cooking at low heat.
  9. Take care and keep checking your Masala (spices mixture), don’t let it burn. You may have to keep stirring and mashing the tomato pieces until all becomes a smooth paste, and the oil separates from the spices.
  10. When your Masala spice is nicely smooth and thick with its oil separates from the spices, you can put in your meat pieces and the whole cloves. 
  11. Turn and stir the meat well, so that all the pieces are coated with masala spice. Continue to cook without the lid at medium heat for about five minutes. Don’t forget to keep checking and stirring so that the spices won’t get burned at the bottom.
  12. Then put another 1 ½ cup of water and give your meat curry a stir. Turn the heat back to low and put the lid on again to slow cook the meat for about half an hour or until your meat becomes tender. 
  13. But do take care, keep checking and stirring every now and again.
  14. In the meantime, peel your potatoes and cut them in one-inch pieces as equally as possible. 
  15. When you find your meat has become tender or slightly tender, you can put your potatoes in. Stir your Aloo Gosht and let it cook further until the potatoes fully cooked. It takes about 10-15 minutes for the potatoes to cook. You can also add the green chillies here.
  16. Your Aloo Gosht is now ready, and you can enjoy it with plain Basmati rice, or with Pilau rice, or Biryani rice. Sometimes my husband also has this meat and potato curry with chapati. It’s your choice.

Notes

  • Gosht in Urdu/ Hindi literally means meat. I believe that in Pakistan or India, people mostly cook this Aloo Gosht dish with goat meat. But you can use any red meat that you like such as lamb or even beef. In my household, we prefer to have it with lamb meat. 
  • If you prefer your curry hot spicy, you can substitute the paprika powder with chilli powder. I personally suggest using Kashmiri chilli powder. Because, not only the chilli is distinctly flavoursome, but it also has a vibrant colour that it makes your curry looks more appetizing.
  • If you want a moderate hot spicy curry, you can mix the paprika powder and the Kashmiri chilli powder at an equal portion of one teaspoon each.
  • When it comes to oil, traditional Pakistani and Indian cookings use Ghee a lot. I personally don’t like it because it makes the food tastes way too fatty and takes away the meat flavour. So I always use regular cooking oil which is either sunflower oil or rapeseed oil. Although recently, I prefer using organic rapeseed oil whenever I can.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 2223Total Fat 44gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 24gCholesterol 127mgSodium 949mgCarbohydrates 406gFiber 56gSugar 180gProtein 87g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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8 Comments

  1. Avatar Emily Liao says:

    Wow, this recipe is delicious! The flavors were wonderful.

  2. You had me at lamb! What a delicious recipe. So many flavors.

  3. This dish looks so tasty with the broth. I am always looking for new curry recipes to try and since I rarely use lamb this is a must try.

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