Aloo gosht is not a curry you are likely to find on restaurant menus, but it is a staple favored by both North Indians and Pakistanis alike. This quintessential Pakistani dish reminds me of leisurely weekend family meals. Aloo gosht originated around the 17th century, during the Mughal era in the Indian subcontinent. Kitchens of History aptly describes this meat and potato curry as a “meticulous pairing of potatoes and goat’s meat that suspended time and cast a spell.” Try this authentic aloo gosht recipe for your next weekend lunch with family, and serve it with naan, basmati rice or a delicious raisin & pine nut pulao.
Why you’ll love this recipe
One-pot recipe - Although aloo gosht requires some slow cooking, all the cooking is done in one pot. This makes cleaning up super easy. Hearty meal - This is a hearty, filling meal. Perfect for a lazy Sunday afternoon when you can nap after enjoying it. Ultimate comfort food - Aloo gosht is comfort food at its best. There’s just something about a meat and potato pairing that makes one feel cozy and think of home and family. Simple recipe - This meat & potato curry may take 2 hours to cook, but it is simmering on the stove for the bulk of that. This gives you time to catch up on other chores, read a book, or watch TV. Dairy-free - There is no yogurt in this recipe, so if you’re dairy-free, this is a perfect recipe for you to try!
Ingredient notes
The meat - Traditional aloo gosht is made of mutton in a Pakistani household. Mutton refers to bone-in goat meat, which, when slow-cooked, lends an amazing taste to the curry. This type of soupy gravy is known as shorba or salan in South Asian cuisine. The potatoes - Red potatoes work best in this recipe. They have less starch than russet potatoes, so they stay firm and hold their shape well. These are my go-to in most curries, such as aloo palak, easy aloo sabzi, and my aloo masala recipe. Less starch and a firm texture also mean they take slightly longer to cook, giving the oil time to separate for a perfect meat & potato curry. My favorite tomatoes - Soft and juicy, Roma tomatoes are perfect for all sauces and curries. The cooking oil - I use avocado oil, but any neutral oil with a high smoke point, such as canola, vegetable, or sunflower, will do for this recipe. The onions - I like to use yellow onions in all my curries because they taste neutral. Garlic paste - I like to make and freeze my garlic paste, but the store-bought one is always an option if you find it easier. Dry spices - I keep my spice mix very simple when making aloo gosht; salt, turmeric powder, and red chili powder are the only ground spices, with some whole black peppercorns to add a nice aroma. The garnish - Whole green chilies and fresh coriander add the perfect finishing touch to this meat and potato curry.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
Switch up the spices - I love this meat and potato curry recipe, but feel free to try it with some cumin powder, coriander powder, garam masala powder, and fenugreek leaves. Use a different kind of meat - Lamb, beef, or veal are all great options for aloo gosht. Lamb or veal will work better than boneless beef in a curry due to their texture. I don’t recommend chicken as the main flavor of the curry comes from bone-in red meat. Add yogurt if you want - Some variations of the Pakistani aloo gosht recipe include yogurt and chopped tomatoes. Feel free to try the curry that way. Make a vegetarian version - There is a lighter version of this curry with potatoes and boiled eggs that tastes delicious. Make the curry with all of the below ingredients, minus the meat. Once the shorba is ready, add and cook the potatoes, adding some pre-boiled eggs at the end. Use pre-fried onions and canned tomatoes - Pre-fried onions and canned tomatoes shave off some prep and cooking time. The curry will taste slightly different from fresh ingredients, but this is a great option if you’re craving aloo gosht on a busy day.
Step-by-step instructions
Preparing the curry base
Step 1 - Heat the cooking oil and saute the raw onions until they are dark golden brown. This is essential to the meat and potato curry’s color and taste. Step 2 - As soon as the onions are light golden brown, add the garlic, saute until you smell its aroma, and add the meat to the pot. Step 3 - Roast the meat till it is no longer pink. This step helps with the gamey smell of the meat and seals in all the juices. Step 4 - Add the prepared steamed tomatoes (instructions in the TIPS section below) and enough water to cover the meat. If you use fresh chopped tomatoes for the curry, you may have extra liquid to dry out later.
Tenderizing the meat
Step 5 - Cover and cook on medium-high heat until the liquid boils.
Step 6 - Continue to cook the meat on medium-low heat until tender, for about 1 hour. Step 7 - Uncover, add the salt, turmeric powder, red chili powder, and black peppercorns, and cook on high until the water dries. Step 8 - Roast the meat, spices, and other ingredients for a good 10-15 minutes. This step allows the spices to bloom and the bits and pieces of the onions and tomatoes to dissolve and become one completely, so you have an aloo gosht with a smooth curry.
Cooking the potatoes
Step 9 - After roasting, add the potatoes and saute on medium heat for 3-5 minutes. Step 10 - This coats the potatoes with the curry and further helps break down all the ingredients. Step 11 - Add 1 cup of water and green chilies, cover, and turn the stove to high heat. Once the meat and potato mixture reaches a boil, reduce the heat and continue to cook until the potatoes are done (about 10-15 minutes). Step 12 - If there is still plenty of water in the pot, continue cooking on a high flame until the oil separates. If the curry looks dry, add a cup of hot water and cook on a medium flame till the oil separates. Garnish the aloo gosht with fresh coriander (cilantro), and serve with some naan bread, tandoori roti, or plain white basmati rice.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
