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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.