Aloo Gosht (Mutton/Lamb and Potato Curry)

Some foods are more than just a meal. They’re a hug in a bowl. For me, that’s Aloo Gosht. Just saying the name brings back memories of cozy Sunday dinners and the incredible smell filling up the entire house.

“Aloo” simply means potato, and “Gosht” means meat. But the dish is so much more than that. It’s a rich, soulful curry where tender mutton and soft potatoes swim in a gravy packed with spices. It’s a staple in many Pakistani and North Indian homes for a reason. It’s that dish. The one everyone asks for, the one that tastes like home.

The real magic comes from cooking it slowly and with a bit of patience. The meat becomes so tender it falls off the bone, and the potatoes soak up all that amazing flavor. The real secret? A technique called bhunai. It sounds fancy, but it’s just a high-heat sauté step that takes the curry from good to wow.

I’m going to walk you through how to make it, step by step. Don’t worry, I’ll be right here with you.

Let’s Look at Our Game Plan

Before we start, let’s get a feel for the process. Making Aloo Gosht is a labor of love, but most of the time you’re just letting it do its thing on the stove.

Prep & Cook Time: You’ll want to set aside about 2 hours and 15 minutes. But trust me, most of that is just letting the curry simmer away while you relax. The slow cook is what makes the meat incredibly tender. Don’t rush it.

How much does it make? This recipe makes about 4 solid servings. It’s also super easy to double if you want leftovers or are feeding a bigger crowd.

Is it hard to make? I’d say it’s intermediate. The steps themselves are simple. The tricky part is learning to trust your senses—knowing what the curry should look, smell, and sound like, especially during the crucial bhunai stage.

What you’ll need: No fancy gadgets required! A good Dutch oven or any heavy-bottomed pot will be your best friend. An Instant Pot also works if you’re in a hurry (I’ve included notes for that!).

Can I make it ahead? Absolutely! Aloo Gosht is one of those dishes that tastes even better the next day. The flavors get a chance to sit and really get to know each other. It’s perfect for weekend meal prep.

Cooking for a Crowd?

This recipe doubles really well. Here’s a quick guide to help you out:

Servings	Meat	Onion	Tomatoes	Potatoes	Water (for gravy)
4 (Original)	~1.2 lb / 545 g	1 Medium	2 Small	2 Small / 350g	2 – 2 ¼ cups
8 (Doubled)	~2.4 lb / 1.1 kg	2 Medium	4 Small	4 Small / 700g	4 cups

A little tip: You probably don’t need to double the oil and ghee. I’d start with about 1.5 times the amount and only add more if it looks dry.

What You’ll Need (The Ingredients)

Great food starts with good ingredients. Let’s break down what we’re working with. Don’t get overwhelmed by the list! Think of it in groups: the main players (meat and potatoes), the flavor builders, the spices, and the finishing touches.

I always find it helps to get everything chopped and measured before I even turn on the stove. It makes the whole process so much more relaxed and fun.

Ingredient List

• 1/4 cup neutral oil (like grapeseed or avocado)
• 1 tbsp ghee (or just use butter)
• 1-1.2 lb (~545 g) bone-in goat or lamb, cut into ~2″ pieces
• 1 3/4 tsp kosher salt, divided
• 6-7 garlic cloves, crushed or finely chopped
• 1-inch piece of ginger, crushed or finely chopped
• 1 medium yellow onion, finely chopped
• 2 small Roma tomatoes, roughly puréed
• 1-2 small green chili peppers (like Thai chili)
• 2 green cardamom pods
• 3 whole cloves
• 1/2 tsp cumin seeds
• 1.5-2 tsp coriander powder
• 1/2-1 tsp cumin powder
• 1/2 tsp red chili powder (or Kashmiri for color without the heat)
• 1/2 tsp turmeric powder
• 1/4 tsp ground black pepper
• 1 tbsp plain whole-milk yogurt, whisked
• 2 small (~350g) russet potatoes, peeled and cut into 1.5-2” cubes
• For Garnish: 1/2 tsp garam masala & 2 tbsp chopped cilantro

A Little More on the Key Ingredients

• The Meat (Gosht): Please, please use bone-in goat or lamb if you can! Think of it like a bone-in steak—the bones add so much flavor and richness to the gravy as they cook. It’s a non-negotiable for that truly authentic taste. Make sure to pat the meat dry before you cook it; it helps get that nice brown crust.
• The Potatoes (Aloo): I like using Russet potatoes. They’re starchy enough to hold their shape but also help thicken the gravy just a little bit. Cut them into big, chunky cubes (about 1.5-2 inches) so they don’t turn into mush. Here’s a trick: After you cut them, keep them in a bowl of cold water. This washes off extra starch and helps them cook evenly.
• The Fats: Using both oil and ghee is the classic way. The oil is for the high-heat searing, and the ghee adds a wonderful, nutty flavor. If you don’t have ghee, butter works just fine.
• Aromatics: Chop the onion really finely. This helps it melt away into the gravy, making it thick and smooth. And always use fresh ginger and garlic if you can. The jarred stuff just doesn’t have the same kick.
• Yogurt: Just a spoonful of full-fat yogurt adds a lovely, subtle tang that cuts through the richness. Make sure it’s at room temperature and whisked smooth. This little step prevents it from curdling when it hits the hot pot.

Let’s Get Cooking: Step-by-Step

Alright, apron on? Let’s do this. I’ll guide you through each stage. Pay attention to the way things smell and sound as you go—that’s how you really learn to cook.

Stage 1: Sear the Meat & Build Flavor (About 15 minutes)

Get your Dutch oven on the stove over medium-high heat. Add the oil and ghee. Once the ghee has melted and the oil has a little shimmer, it’s ready.

Carefully place your patted-dry meat in the pot, along with ¾ tsp of salt. You should hear a nice, loud sizzle. Let the meat sear for 6-7 minutes, stirring just once or twice. The goal isn’t to cook it through, but to get a beautiful brown crust on all sides. This browning is where the deep, savory flavor begins.

Now, toss in the crushed garlic and ginger. Stir for about a minute. Your kitchen is about to smell amazing.

Next, add the chopped onion, puréed tomatoes, green chili, and all your spices (both whole and ground—but save the garam masala for the end!). Add the remaining 1 tsp of salt. Give it all a good stir until the meat is completely coated.

Stage 2: The Low and Slow Simmer (About 1 hour 30 minutes)

Pour in about 1 to 1¼ cups of water. You just want enough to cover about a third of the meat. Crank the heat up to bring it to a strong boil, then immediately turn it down to the lowest possible simmer.

Put the lid on, and go do something else. Seriously. This is where patience pays off. For the next 90 minutes, the tough meat will slowly break down and become ridiculously tender.

My advice: Try not to lift the lid a million times. You want a very gentle simmer. If you see big, angry bubbles, the heat is too high. After 90 minutes, test a piece of meat with a spoon. It should fall apart easily. If it’s still a bit tough, just give it another 15-30 minutes.

Stage 3: The ‘Bhunai’ – This is the Secret! (About 10-12 minutes)

Okay, time for the most important step. I remember the first time I got this right; it was a total lightbulb moment.

Take the lid off and turn the heat up to high. We’re going to cook off all the extra liquid. Stir often for about 5-7 minutes as the gravy thickens up right before your eyes.

Once the water is gone, keep sautéing for another 5-6 minutes. This is the bhunai. You’ll see the masala turn into a thick, glossy paste that hugs the meat. The oil will start to separate from the sauce, creating shimmering pools on the surface. That’s the sign you’ve done it right! This step concentrates all those amazing flavors.

Heads up: Do not walk away during this step! The high heat means things can stick and burn quickly. Keep stirring!

Stage 4: Add the Potatoes & Let it Mingle (About 25-30 minutes)

Turn the heat back down to low and stir in your whisked yogurt. Adding it on low heat keeps it from splitting.

Now, add your potato cubes and 2 to 2 ¼ cups of water. How much water you add is up to you. Use less for a thick, stew-like curry or more for a thinner, soupier gravy (which we call shorba).

Bring it all back to a boil, then reduce the heat to a low simmer again. Pop the lid on and cook for another 23-25 minutes, or until the potatoes are perfectly tender and have soaked up all that goodness.

Stage 5: The Grand Finale (About 5 minutes)

Turn off the heat. Let the pot sit, uncovered, for a few minutes. You’ll see more of that beautiful, red-tinged oil rise to the top.

Right before you serve, sprinkle over the garam masala and fresh cilantro. Garam masala is a “finishing spice,” so adding it at the end gives the dish a final burst of warm, fragrant aroma. Give it one last gentle stir. You did it!

Make It Your Own

One of the best things about Aloo Gosht is that you can tweak it to your liking.

• Spice Level: Want it milder? Use Kashmiri chili powder for great color without much heat. You can also toss the green chilies in whole. Want more of a kick? Add more chili powder or slice up another green chili.
• Dairy-Free: To make it dairy-free, just skip the ghee and yogurt. It will still be incredibly delicious.
• A Little Extra: For a special occasion, you can toss in a few strands of saffron during the final simmer or stir in a tablespoon of heavy cream at the very end for an even richer curry.
• Add More Veggies: In the winter, I sometimes add chunks of carrots or turnips along with the potatoes. They add a nice, subtle sweetness.

How to Serve and Store Your Masterpiece

The smell in your kitchen should be absolutely incredible right now. Time to eat!

Serving: Spoon the Aloo Gosht into bowls. Make sure everyone gets plenty of meat, potatoes, and that liquid gold gravy. It’s perfect with hot naan bread or roti for scooping. It’s also fantastic over a bed of fluffy basmati rice. I love serving it with a simple side salad (like a kachumber) or a cooling mint yogurt (raita) to balance everything out.

Storing: Leftovers are a gift! Store them in an airtight container in the fridge for up to 4 days. I swear it tastes even better the next day. Just reheat it gently on the stove.

Freezing: Aloo Gosht freezes like a dream. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw it in the fridge overnight before reheating. The potatoes might get a little softer after freezing, but it will still be delicious.

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