Aloo Gosht (Mutton/Lamb and Potato Curry)
A true hug in a bowl! This is my go-to recipe for a rich, soulful Aloo Gosht where tender mutton and potatoes simmer in a deeply spiced gravy. It’s the ultimate comfort food that tastes just like home.
- Prep Time: 25 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Pakistani, North Indian
Ingredients
Scale
- ¼ cup neutral oil (like grapeseed)
- 1 tbsp ghee (or butter)
- 1.2 lb (545 g) bone-in goat or lamb, cut into 2″ pieces
- 1 ¾ tsp kosher salt, divided
- 7 garlic cloves, crushed
- 1-inch ginger, crushed
- 1 medium yellow onion, finely chopped
- 2 small Roma tomatoes, puréed
- 1–2 small green chilies
- 2 green cardamom pods
- 3 whole cloves
- ½ tsp cumin seeds
- 2 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp red chili powder (or Kashmiri)
- ½ tsp turmeric powder
- ¼ tsp ground black pepper
- 1 tbsp plain whole-milk yogurt, whisked
- 2 small russet potatoes (~350g), peeled and cubed into 1.5-2” pieces
- For Garnish: ½ tsp garam masala & 2 tbsp chopped cilantro
Instructions
- Sear the Meat: Heat oil and ghee in a Dutch oven over medium-high heat. Add the mutton and ¾ tsp salt. Sear for 6-7 minutes until nicely browned on all sides.
- Build the Flavor Base: Add the garlic and ginger, stirring for 1 minute until fragrant. Stir in the onion, puréed tomatoes, green chilies, and all spices (except garam masala), along with the remaining 1 tsp salt.
- Simmer Low & Slow: Pour in 1¼ cups of water. Bring to a boil, then reduce heat to the lowest setting. Cover and simmer for 90 minutes, or until the meat is very tender.
- The Bhunai (The Secret Step!): Uncover the pot and turn the heat to high. Cook, stirring frequently, until all the water evaporates and the masala becomes a thick, jammy paste clinging to the meat. The oil will start to separate and glisten on the surface. Don’t walk away during this step!
- Add Potatoes: Reduce heat to low. Stir in the whisked yogurt. Add the cubed potatoes and 2 to 2¼ cups of water (less for a thick gravy, more for a thinner one).
- Final Cook: Bring to a boil, then cover and simmer on low for 25 minutes, or until the potatoes are fork-tender.
- Finish & Serve: Turn off the heat. Let it rest for 5 minutes. Sprinkle with garam masala and fresh cilantro before serving.
Notes
- Serving Suggestions: This curry is perfect with hot naan, roti, or fluffy basmati rice. A simple side of cucumber salad (kachumber) or a cooling mint yogurt (raita) balances the richness beautifully.
- Tips & Tricks: For the most authentic flavor, always use bone-in meat. The bones add incredible depth to the gravy. Don’t skip the bhunai step—it’s the key to developing that signature deep, roasted flavor!
- Storage & Reheating: Aloo Gosht tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of water if needed. It also freezes perfectly for up to 3 months.