Mutton curry served in a traditional steel pan
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Aloo Gosht Recipe (Pakistani Meat and Potato Curry)

ByZeeshan Ashiq
Jump to recipeRead the FAQ

Aloo gosht is a Pakistani home-cooking staple: meat and potatoes in a thick onion and tomato gravy. It is served with roti or rice and tastes even better the next day.

This version uses a simple spice mix and a two-stage cook so the meat is tender before the potatoes go in.

Why you will like this version

  • A simple spice mix, no long marinades.
  • Potatoes go in at the right time so they do not turn to mush.
  • Works with mutton, beef or goat.

What is aloo gosht?

Aloo is potato and gosht is meat. It is a medium-thick curry cooked with a base of onions, tomatoes, ginger and garlic, and is one of the most common weekday dinners in Pakistan.

Ingredients that matter

  • Bone-in meat: mutton or beef with bone gives the best gravy.
  • Medium potatoes: cut in quarters so they hold their shape.
  • Fried onions: cook them golden for sweetness and body.

Tips for the best aloo gosht

  • Cook the meat in the masala until the oil separates before adding water.
  • Add the potatoes only after the meat is nearly tender.
  • Do not stir too much once the potatoes are in or they will break.

Aloo Gosht Recipe (Pakistani Meat and Potato Curry)

Aloo Gosht Recipe (Pakistani Meat and Potato Curry)

Classic Pakistani aloo gosht: tender mutton or beef and potatoes in a spiced onion and tomato gravy.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 750 g mutton or beef, bone-in cut into pieces
  • 0.5 cup oil
  • 2 large onions sliced
  • 1 tbsp ginger garlic paste
  • 3 medium tomatoes chopped
  • 0.5 cup plain yogurt whisked
  • 2 tsp red chili powder
  • 1 tbsp coriander powder
  • 0.5 tsp turmeric powder
  • 2 tsp salt
  • 3 cup hot water
  • 3 medium potatoes peeled, quartered
  • 1 tsp garam masala
  • 0.25 cup fresh coriander chopped
  • 3 green chilies slit

Method
 

  1. Heat the oil and fry the onions until golden, about 12 minutes.
  2. Add the meat and ginger garlic paste. Cook on high heat for 8 to 10 minutes until browned.
  3. Add the tomatoes, yogurt, chili powder, coriander, turmeric and salt. Cook for 10 to 12 minutes until the oil separates.
  4. Add the hot water, bring to a boil, then cover and cook on low for 45 to 60 minutes for mutton, or 1 1/2 to 2 hours for beef, adding 1 more cup of hot water until the meat is almost tender.
  5. Add the potatoes and green chilies. Cover and cook for 15 to 20 minutes until the potatoes are soft.
  6. Stir in the garam masala. Garnish with coriander and serve with roti or rice.

Notes

For a thinner gravy, add another cup of hot water with the potatoes.

Frequently asked questions

Can I use a pressure cooker?

Yes. Cook the meat for 25 to 30 minutes under pressure, then add the potatoes and simmer 15 minutes uncovered.

Can I use chicken?

Yes, but reduce the cooking time to about 30 minutes in total.

What goes well with it?

Roti, naan or plain rice, with a simple salad and raita.

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