Aloo Gosht – Traditional Pakistani Lamb & Potato Curry

Aloo Gosht – Traditional Pakistani Lamb & Potato Curry

Safira

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.

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Dinner

Cuisine Indian, Pakistani, South Asian

Servings

Calories 841 kcal

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 Rice 
Fresh Roti (Chapatti) or homemade Naan 
Kachumber or Sliced Red Onions & Lemon wedges for brightness 

FAQ

Can I use Beef? 

Absolutely. Just allow more cooking time (3–4 hours stovetop). Veal works too and cooks faster.

How do I remove the gamey smell from meat?

Buy fresh, quality meat from a trusted butcher. 
Trim off excess fat. 
Marinate in Lemon or a little vinegar (2–3 tbsp) and rinse throughly before using.

Can I double the recipe? 

Sauté for longer and reduce water amounts slightly. For example, use an extra half cup rather than an extra cup.

Nutrition

Calories: 841kcalCarbohydrates: 42gProtein: 36gFat: 60gSaturated Fat: 22gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gTrans Fat: 0.05gCholesterol: 143mgSodium: 741mgPotassium: 1341mgFiber: 8gSugar: 7gVitamin A: 421IUVitamin C: 47mgCalcium: 130mgIron: 6mg

Keyword aloo ghosht, Lamb and potato curry, Lamb Bhuna, Lamb Curry

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