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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.
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.
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.
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.
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.
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.
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.
And of course, before you go, you may want to check my other recipes that you may like.
- Chicken Karahi.
- Lamb Kofta curry.
- Lauki Gosht – Pakistani style meat and bottlegourd curry.
- Not-too spicy chicken kebab patties.
- Pakistani lamb keema matar: lamb minced-meat with green peas.
- Pakistani Dahi Baray: lentil dumplings in yoghurt sauce.
- Mung bean curry recipe: Pakistani whole mung bean dal.
- Pakistani aloo keema: minced meat and potato curry.
- Lamb burger kebabs: perfect to cook on a griddle pan or barbecue.
Anyway, I’ll let you dive into the recipe.
Thank you and all the best.