Aloo Gosht – Traditional Pakistani Lamb & Potato Curry - This Aloo (Potato) Gosht (Meat) is a soulful, nourishing curry that brings pure comfort with every bite. A classic Pakistani or South Asian homestyle curry that’s beautifully rustic and made in one pot. This recipe is slow cooked for depth, rich in flavour, and exactly the kind of meal that feels like a warm hug on a cold day.
This recipe is one I turn to whenever we want something hearty, warming, and deeply satisfying. The aroma of meat simmering away with soft potatoes and a gentle mix of spices fills the kitchen and the house with nostalgia and love. This is real food, the kind you grew up eating, and the kind that’s as joyful to cook as it is to eat.
Aloo Gosht, a beloved dish from the Indian subcontinent, is also a perfect reflection of the spice route!
This was inspired by my very popular Lamb Chop Curry recipe which I would highly recommend.
Safira's Recipe rundown
- Versatile: Works beautifully with Goat, Lamb, or even Beef.
- Flexible cooking methods: Stovetop or Ninja Foodi/Instant Pot instructions are included.
- Can be made ahead: It keeps well, tastes even better the next day, and freezes beautifully.
What is Aloo Gosht?
Aloo Gosht is a beloved South Asian curry that brings together bone in meat (lamb) and potatoes in a comforting, tomato and onion based gravy. The curry is rich and thick making it ideal to scoop up with warm rotis, flaky parathas, or steamed basmati rice.
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Ingredients
Here’s what you’ll need for the most authentic, flavourful Aloo Gosht:
- Oil & Ghee – A traditional curry needs a good hit of oil to carry the flavour and give it that signature finishing layer. Ghee adds a gentle richness. You can use Butter instead but always add it after the Oil to stop it from burning. Many home cooked curried have a layer of Oil on top. This can be scooped out and the Curry is usually served in the plate from the bottom of the dish. We have used around a ¼ cup of Oil and a little Ghee. This can be reduced if you prefer.
- Lamb – Bone-in pieces add flavour and richness. You can use Chops instead. In Indian and Pakistan, they use Mutton or Goat which is less popular here.
- Onions & Tomatoes – These create the base of the curry. Dice the Onions or use a food processor to finely chop for better texture. Don’t be tempted to blend them completely because they become difficult to brown. If using fresh Tomatoes, dice them too. We also add baby Tomatoes in to the Curry. This is optional.
- Tinned Tomatoes and Tomato Puree - We use a little tinned Tomato and Tomato Puree for a concentrated Tomato hit.
- Garlic & Ginger – Crushed for maximum flavor.
- Green Chilli – We use Bird’s Eye Chillies for a hint of heat. Use more or less based on your spice tolerance.
- Spices – Whole (cloves, cardamom, cinnamon, cumin seeds and black pepper) and ground (turmeric, red chilli, coriander, black pepper, garam masala, tandoori masala powder (optional), madras curry powder (optional) and cumin.
- Salt – I use any standard Salt. You can adjust the quantity of Salt in the recipe according to your preference.
- Plain Yoghurt – Adds body to the curry and a subtle tang. Optional if dairy free. or use a Vegan alternative.
- Potatoes – Maris Piper or King Edwards work well due to their soft texture and ability to soak in flavour but ANY variety works. I have used them all other than baby Potatoes.
*See recipe card for quantities.
Instructions
Here's how to make it:
- Step 1: Bloom the whole Spices in Oil till they are aromatic - Heat a pot over medium high heat and add oil. Once hot, add Cassia, Bay, Cardamom, Pepper and Cloves. Cook till fragrant. About 2 minutes.
- Step 2: Build the base - Add chopped Onions and cook for 5 minutes until light golden brown.
- Step 2 continued..
- Add Garlic, Ginger and Green Chilli Paste and cook for a further 5 minutes over medium low. Add ground Spices and cook for 2 minutes.
- Step 3: Add the Tomato Layer - Add tinned Tomatoes and Tomato Puree. Cook for 3-4 minutes on low.
- Step 4: Stir in the Yoghurt - Whisk Yoghurt in a bowl and then add. Cook for 1 - 2 minutes on low.
Step 5: Add the Lamb and simmer the Curry
Add the Lamb, Salt, Tomatoes and Green Chillies. Cook for 5 minutes. Add a cup of Water. Bring to a boil and then turn the heat down. Cover and cook on low for 1 hour depending on the thickness and cut of the Lamb.
Tip - You will need to check regularly to make sure the Meat isn’t sticking to the bottom of the pot. Add more Water if it is.
Step 6 - Bhunai – The key to depth and maximum flavour
Turn up the heat and cook off all remaining water, stirring every now and then. Once dry, sauté for another 5–6 minutes until the oil separates and the masala deepens in colour. This stage is key—it intensifies flavor and brings everything together.
Reduce heat, and add potatoes making sure they are mostly submerged underneath the liquid. Add more Water if needed and cover and simmer on low for 20-25 minutes or until both potatoes and meat are very tender.
Garnish & serve
- Sprinkle over chopped coriander. Serve hot with roti, naan, or basmati rice.
Hint: Cut the Potatoes into large wedges. They soak up all the delicious Curry flavour.
Method – Ninja Foodi/Instant Pot
Use Sauté mode to sear the Meat. Add Oil and Ghee. Add Meat and Salt, cook for 5 minutes.
Add Garlic, Ginger, Onion, Tomatoes, Chilli, whole and ground Spices. Sauté briefly.
Add up to ¼ cup Water.
Cancel sauté. Pressure cook on High for 20–22 minutes. Natural release for 10 minutes.
Sauté again to dry out the curry. Bhunai for 5–6 minutes until the oil rises.
Stir in Yoghurt, Potatoes, and 2–2¼ cups water. Pressure cook on High for 5–6 minutes. Natural release for 5 minutes.
Add fresh Coriander.
Cooking Tips
Tender meat: Always cook Lamb low and slow for tender results. Let it braise gently until fork soft.
No sticking: If anything sticks to the pot, deglaze with asplash of water.
Strong flavour: Don’t skip the Bhunai stage.
Adjust consistency: Want it thicker? Sauté longer. Want it thinner? Add more water when adding potatoes.
Variations
Use Lamb Chops in place of Lamb pieces.
Adjust Spices according to your preference.
Storage
Cooled leftovers can be stored in the fridge in an airtight container for up to 3 days.
Freezer-friendly?
Yes! Freeze just before adding potatoes. When ready to use, reheat the masala and finish with potatoes and water as directed.
How to serve
Serve hot with:
Steamed basmati rice
Fresh roti or homemade naan
Kachumber or Sliced red onions & lemon wedges for brightness
FAQ
Absolutely. Just allow more cooking time (3–4 hours stovetop). Veal works too and cooks faster.
Buy fresh, quality meat from a trusted butcher.
Trim off excess fat.
Marinate in Lemon or a little vinegar (2–3 tbsp), rinse, then use.
Yes. Sauté for longer and reduce water amounts slightly. For example, use an extra half cup rather than an extra full cup.
Leave a Review
Did you make it? Let me know how it went in the comments or tag me on Instagram @tiffinandteaofficial. I love seeing your recreations—there’s nothing quite like watching a beloved recipe come to life in your kitchen!
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Pairing
These are my favorite dishes to serve with [this recipe]:
Aloo Gosht – Traditional Pakistani Lamb & Potato Curry
Ingredients
- 65 ml Oil Around ¼ cup, any Veg Oil
- 1-2 tablespoon Ghee
- 3 sticks Cassia or Cinnamon
- 4 Bay Leaves
- ½ teaspoon Cumin Seeds
- 8 Cardamom Pods Slightly cracked open
- 6 Black Pepper
- 4 Cloves
- 2 large Onions Diced
- 2 heaped tsp Garlic Puree about 7-8 cloves Garlic
- 2 heaped tsp Ginger Puree or 1 inch Ginger, crushed
- 1 teaspoon Green Chilli Paste crushed
- ½ teaspoon Ground Turmeric
- 1 ½ teaspoon Red Chilli Powder
- 2 teaspoon Coriander Powder
- 2 teaspoon Cumin Powder
- 2 teaspoon Garam Masala
- ¼ teaspoon Ground Black Pepper
- 1 tablespoon Tandoori Masala Powder Optional
- 1 teaspoon Madras Curry Powder (Hot or Mild) Optional
- 100 g tinned Tomatoes Pureed or 2 - 3 Tomatoes, diced
- 1 ½ tablespoon Tomato Puree
- 5 tablespoon Plain Yoghurt Full Fat, whisked in a small bowl
- 2 lb Lamb bone in cut into 2 inch pieces, excess fat removed
- 1-2 teaspoon Salt I use 2
- 10 Cherry Tomatoes Chopped in half, optional
- 4 Green Chillies Pierced, optional
- 2 large Potatoes peeled and cut into wedges
- 250 ml Water
Instructions
- Step 1: Bloom the whole Spices in Oil till they are aromatic - Heat a pot over medium high heat and add Oil and Ghee. Once hot, add Cassia, Bay, Cardamom, Pepper and Cloves. Cook till fragrant. About 2 minutes.
- Step 2: Build the base - Add chopped Onions and cook for 5 minutes until light golden brown. Add Garlic, Ginger and Green Chilli Paste and cook for a further 5 minutes over medium low. Add ground Spices - Ground Turmeric, Red Chilli Powder, Coriander Powder, Cumin Powder, Garam Masala Powder, Black Pepper Powder, Tandoori Masala Powder, Madras Curry Powder and cook for 2 minutes. on high heat. This cooks out the Spices and adds flavour.
- Step 3: Add the Tomato Layer - Add tinned Tomatoes and Tomato Puree. Cook for 3-4 minutes on low on medium high.
- Step 4: Stir in the Yoghurt - Whisk Yoghurt in a bowl and then add. Cook for 1 - 2 minutes on low.
- Step 5: Add the Lamb and simmer the Curry - Add the Lamb, Salt, Tomatoes and Green Chillies. Cook for 5 minutes. Add a cup of Water. Bring to a boil and then turn the heat down. Cover and cook on low for 1 hour depending on the thickness and cut of the Lamb.Tip - You will need to check regularly to make sure the Meat isn’t sticking to the bottom of the pot. Add a little Water if it is.
- Step 6 - Bhunai – The key to depth and maximum flavour Turn up the heat and cook off all remaining water, stirring every now and then. Once dry, sauté for another 5–6 minutes until the oil separates and the masala deepens in colour. This stage is key—it intensifies flavour and brings everything together.
- Finish with potatoes - Reduce heat, and add potatoes making sure they are mostly submerged underneath the liquid. Add more Water if needed and cover and simmer on low for 20-25 minutes or until both potatoes and meat are very tender.
- Garnish & serve - Sprinkle over chopped coriander.
- Serve hot with Roti, Naan, or Basmati Rice.
Notes
Method – Ninja Foodi/Instant Pot
Use Sauté mode to sear the Meat. Add Oil and Ghee. Add Meat and Salt, cook for 5 minutes.Add Garlic, Ginger, Onion, Tomatoes, Chilli, whole and ground Spices. Sauté briefly.
Add up to ¼ cup water.
Cancel sauté. Pressure cook on High for 20–22 minutes. Natural release for 10 minutes.
Sauté again to dry out the curry. Bhunai for 5–6 minutes until the oil rises.
Stir in Yoghurt, Potatoes, and 2–2¼ cups Water. Pressure cook on High for 5–6 minutes. Natural release for 5 minutes.
Add fresh Coriander.
Cooking Tips
Tender meat: Always cook Lamb low and slow for tender results. Let it braise gently until fork soft.No sticking: If anything sticks to the pot, deglaze with a splash of water.
Strong flavour: Don’t skip the Bhunai stage.
Adjust consistency: Want it thicker? Sauté longer. Want it thinner? Add more water when adding potatoes.
Variations
Use Lamb Chops in place of Lamb pieces. Adjust Spices according to your preference.Storage
Cooled leftovers can be stored in the fridge in an airtight container for up to 3 days.Freezer-friendly?
Yes! Freeze just before adding potatoes. When ready to use, reheat the masala and finish with Potatoes and Water as directed.How to serve
Serve hot with: Steamed Basmati RiceFresh Roti (Chapatti) or homemade Naan
Kachumber or Sliced Red Onions & Lemon wedges for brightness
FAQ
Trim off excess fat.
Marinate in Lemon or a little vinegar (2–3 tbsp) and rinse throughly before using.
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