Aloo Gosht: Pakistani style meat and potato curry

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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. 

It’s delicious to have the Aloo Gosht with rice, whether it’s plain Basmati rice, Pilau rice, or Biryani rice. And traditionally, that is how most people enjoy the curry.

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Aloo gosht Pakistani style

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 a hundred ways of making one particular food.

But after making the dish and 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. 

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 spices with tomatoes until they become smooth and thick with the oil separates from the spices. 

Lamb and potato curry

It was one of my husband’s nieces that reminded me. She was born and grew up in Pakistan. So she cooks the way Pakistanis do in Pakistan 😊.

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

Happy cooking.

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


  • 600 gr/ 21 oz lamb meat, I used shoulder lamb meat. (See the note).
  • 150 gt/ 5.3 oz onion (about 1 medium size).
  • 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).


  1. Get your meat ready in one-inch chunks. Set aside.
  2. Peel the ginger and garlic, then using pestle and mortar 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 to fry until lightly golden. 
  5. When the onion smell nice and turns light brown in colour, add in the ginger and garlic paste. Stir well.
  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 for a minute or two until it’s nicely fragrant.
  8. Add the tinned tomatoes in. 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.
  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 😉.
  17. Enjoy.


  • 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



Serving Size

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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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. I will really appreciate that.

Also, feel free to share the post and pin it in your Pinterest. And of course, before you go, you may want to check my other recipes that you may be interested in as well 😊.

Thank you and all the best.

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Join the Conversation

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

    1. Oh thank you. You made my day.

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

    1. Thank you. I’m pleased you like it.

  3. Comforting and spicy, this is my kind of dish!

    1. I’m glad I’m not the only who thinks so 🙂

  4. 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.

    1. Thank you. Hope you enjoy your curry.

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