Hello, so we’re going to make this absolutely wonderful Pakistani Meat and Potato Curry -Aloo Gosht- A Desi Recipe today made of tender, juicy and soft meat chunks with soft potatoes.
Here’s a recipe for a homemade version of Aloo Gosht, which is a curry made with potatoes and mutton or lamb. This is a classic one-pot meal that produces the most delicious results and is straightforward and easy to prepare. Use an Instant Pot or stovetop to prepare this recipe with lamb or goat. Perfectly tested!
I figured I might as well revive an old favorite since I’ve been receiving a lot of requests lately for dishes with goat and lamb. My kids eat their plates, my husband gets a kick out of making Aloo Gosht, and I feel good about providing my family with a filling, cozy, Desi-style meal.
One of those foods you can always serve with success is aloo gosht. It’s one of those foods that everyone adores. A dish that just uses the letters C O M F O R T.
If you’d ask me to name one dish to represent my childhood, well, this and a hot plate of Mutton Lamb Biryani would have a tough time competing!
Even the pickiest eaters are raving about this dish—what is it about it? Is it the broth’s exquisitely deep flavor and richness? The soft lamb chunks? The fluffy, tender potatoes?
This classic recipe comes in a variety of forms; my mother’s recipe is entirely different from mine, and I’ve seen several variants that are very different from mine! While majority of my aunts use tomatoes in their masala, some also add yogurt. Some individuals cook the shorba (soup) like a bhuna curry, while others don’t have any at all. Still others make the soup thick, like spaghetti sauce, or quite watery.
However, what is remarkable about Aloo Gosht is that it is the pinnacle of comfort food regardless of how it is prepared. There is a certain quality to it.
The pinnacle of Aloo Gosht reliability
The shorba in Aloo Gosht (and, in fact, the majority of shorba curries) makes me quite nostalgic. It must be perfectly smooth; there must be no large pieces of onion floating about, no gloopy, thick shorba, and no tasteless soup that resembles boiled water. No, I will not tolerate it! (PSSsst! My Authentic Gajar Gosht Recipe post contains a ton of shorba advice.
According to what my mother taught me, shorba curries must have a distinct yellowish orange rim, be a deep red or brown color, and have oil that separates around the edges and rises to the top.
So, basically means gravy roughly translated so it’s quite wet its quite sort of soupy you know it’s delicious with bread not with rice this one so get yourself some roti or something like that you know really excellent I love it.
So, here we go here I’ve got some Mutton I’m using leg of Mutton there so there’s a bit of bone in there a nice bit of fat there is just near 1kg so like two pounds of meat there always try and use a nice juicy tomato for any type of curry.
Don’t worry; the oil floating to the top doesn’t indicate that the curry is dripping with oil; rather, it indicates that the curry was cooked long enough for the oil to separate from the curry’s water, which is crucial in South Asian cuisine. Without even tasting the curry, my mother would proclaim it a failure if the oil hadn’t risen to the top.
Why This Recipe Will Be Your Favorite
- Making a mistake is difficult.
- It’s a hands-off dish, but the meat takes time to cook. Browning the onions is not even necessary!
- Goat meat, which is what I use, lamb meat, which is more common in the West, or even beef (see FAQ) can be used.
- Instructions for the Instant Pot and stovetop are included.
- It’s straightforward, easy to follow, and flawlessly tested as usual!
INGREDIENTS :
1 Kg Lamb/Mutton/Beef-Cut in medium size pieces
1 n 1/2 Onions
Half Can of Tomatoes
1 teaspoon Tomato paste
3-4 Garlic cloves
1”-2” Piece of Ginger
1 tablespoon Cumin Seeds
1 tablespoon Coriander Seeds – Crushed
1/2 teaspoon Black Pepper Corns
4-6 Cloves
3-4 Black Cardamom
Salt to taste
1/2 – 1 Cup Oil
4-5 Red Potatoes
1 Handful of Chopped Coriander
2-3 Cups Water – Adjust to personal preference
1/2 teaspoon Turmeric
To Garnish: Chopped Coriander leaves & Chopped Green Chilies
METHOD:
- Wash the meat thoroughly and drain in a colander
- Peel and finely crush the garlic
- Peel and grate the ginger
- Now in a wide based pan Heat the Oil
- Add the meat, ginger garlic and cook for at least 5-10minutes, the meat will leave alot of water and let it cook till the water is dried enough.
- Next add all the dry ingredients, except the turmeric
- Grind the Peel onions into a coarse paste
- Now add the paste to a pan and cook until the onion rawness is gone.
- Now, in add the the paste and tomatoes, mix all well and lower the heat now.
- Peel, wash and cut the potatoes into halves
- Now add to Pot and also mix thoroughly
- Next add the turmeric & mix well
- Add water to get the sauce consistency you desire
- Simmer on medium heat till the potatoes are cooked and the oil separates
- Turned off the flame.
- Now, Add the chopped coriander and mix well.
- Add to serving dish and top with coriander leaves & chopped chilies
- Serve immediately
I’m going to have it just like that now really good with bread not rice this one so yeah with some sort of naan
chapati paratha fantastic dip in there excellent stuff hope you enjoy that keep safe keep well see you later lots of love.hello thanks a lot for stopping by
For the ultimate Pakistani comfort food, serve with your favorite carbohydrate and sprinkle with fresh coriander. My husband isn’t picky and will eat Aloo Gosht with anything, but I like it with simple white basmati rice!
Enjoy yourselves, with love x