Name: Aloo Gosht (Mutton/Lamb and Potato Curry) Recipe
Prep time: 20 min
Cook time: 1 h 55 min
Total time: 2 h 15 min
Cuisine: South Asian
Ingredients: 1/4 cup neutral oil (such as grapeseed or avocado oil); 1 tbsp ghee (substitute butter); 1-1.2 lb bone-in goat or lamb meat (mixed pieces); 1 3/4 tsp kosher salt (divided; less if using table salt); 6-7 garlic cloves (crushed or finely chopped); 1 inch ginger (crushed or finely chopped); 1 medium yellow onion (finely chopped); 2 small tomatoes (roughly puréed or finely chopped); 1-2 small green chili peppers (such as Thai chili or 1/2 Serrano, chopped or sliced); 2 green cardamom pods; 3 whole cloves; 1/2 tsp cumin seeds; 1.5-2 tsp coriander powder; 1/2-1 tsp cumin powder; 1/2 tsp red chili powder (or to taste; substitute Kashmiri chili powder for less heat); 1/2 tsp turmeric powder; 1/4 tsp ground black pepper; 1 tbsp plain whole-milk yogurt; 1/2 tsp garam masala; 2 tbsp cilantro leaves (chopped); 2 small russet potatoes (peeled and cut into 1.5-2 inch cubes)

Jump to Recipe

There’s something truly magical about a stew that brings warmth, spice, and comfort all in one bowl. This Aloo Gosht (Mutton/Lamb and Potato Curry) Recipe is one such dish, deeply rooted in South Asian culinary traditions, combining tender mutton or lamb with hearty potatoes and a beautifully balanced blend of spices. Every bite carries the richness of slow-cooked meat infused with layers of aromatic flavors, making it a perfect meal for gatherings or cozy nights. Whether you’re a seasoned cook or a curious home chef, this recipe invites you to savor not only a meal but an experience that fills the kitchen and your heart with joy.

A large white pot holds a rich stew with several layers: chunky light brown meat pieces, orange chunks of carrot, and pale yellow potato pieces immersed in a thick, dark reddish-brown sauce topped with scattered bright green chopped herbs. A wooden spoon with a smooth texture sits inside the pot on the right side, partially submerged in the stew. To the top right, part of a white plate with a torn piece of light tan flatbread is visible, and below on the left side, there is a white bowl filled with fluffy white rice. In the bottom right corner, a small beige bowl contains fresh, roughly chopped dark green herbs. The entire scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This dish is all about simplicity meeting depth — with just a handful of ingredients, each playing a crucial role in building the vibrant flavor and satisfying texture that defines Aloo Gosht (Mutton/Lamb and Potato Curry) Recipe. From the fragrant whole spices that awaken your senses to the creamy yogurt that adds a subtle tang, every item is essential.

Neutral oil (1/4 cup): Use grapeseed or avocado oil for a clean base that lets spices shine.
Ghee (1 tbsp): Adds richness and a nutty aroma, enhancing the curry’s depth.
Bone-in goat or lamb meat (1 to 1.2 lbs): Mixed cuts with bones provide incredible flavor and tenderness.
Kosher salt (1 3/4 tsp, divided): Balances all the spices and natural meat sweetness perfectly.
Garlic cloves (6-7, crushed): Bring pungent warmth that infuses the meat beautifully.
Ginger (1-inch, crushed): Offers a fresh, slightly spicy undertone that brightens the curry.
Yellow onion (1 medium, finely chopped): Builds the curry’s base sweetness and body.
Tomatoes (2 small, roughly puréed): Add subtle acidity and help create a luscious gravy.
Green chili peppers (1-2 small, chopped): Bring just the right amount of heat and vibrancy.
Whole spices: Green cardamom pods (2), whole cloves (3), and cumin seeds (1/2 tsp) to layer aroma and complexity.
Ground spices: Coriander powder (1.5–2 tsp), cumin powder (1/2–1 tsp), red chili powder (1/2 tsp), turmeric powder (1/2 tsp), and ground black pepper (1/4 tsp) create a balanced spice profile.
Plain whole-milk yogurt (1 tbsp): Adds creaminess and slight tanginess, enhancing tenderness.
Russet potatoes (2 small, peeled and cubed): Soak up the curry’s flavors and add comforting texture.
Garam masala (1/2 tsp): Sprinkled at the end for that signature warming finish.
Cilantro leaves (2 tbsp, chopped): Bring fresh herbal brightness as a final touch.

How to Make Aloo Gosht (Mutton/Lamb and Potato Curry) Recipe

Step 1: Sauté the Meat to Develop Flavor

Start by heating the oil and ghee in a heavy-bottomed pot over medium-high heat. Add the bone-in goat or lamb meat along with a portion of the salt to season it early. Sauté for about 6 to 7 minutes, stirring occasionally until the meat changes color and sears on the edges. This step is crucial as it locks in flavor and builds a rich foundation for the curry.

Step 2: Build the Aromatics and Spice Base

Next, toss in the crushed garlic and ginger, cooking just until their rawness disappears, releasing their fragrant oils. Add the finely chopped onion, puréed tomatoes, green chili peppers, and whole spices like cardamom, cloves, and cumin seeds. Then sprinkle in your ground spices and the remaining salt. This mixture needs to sauté together so the flavors can meld and the moisture from the ingredients reduces, thickening the base.

Step 3: Add Water and Simmer the Meat

Pour in about 1 to 1¼ cups of water, just enough to cover a third of the meat. Bring the mixture to a boil before reducing it to a low simmer. Cover and let this cook gently for 90 minutes to 2 hours, depending on the tenderness of the meat pieces. This slow cooking is the heart of the recipe, allowing the goat or lamb to become tender yet still hold its shape, while the spices marry beautifully with the meat juices.

Step 4: Sauté to Evaporate Excess Liquid

After slow simmering, increase the heat to high and stir frequently to cook off any remaining water content. This process intensifies the curry’s flavor by concentrating the spices and fat, and you will notice the oil separating as a sign the curry is reaching its perfect consistency and richness.

Step 5: Stir in Yogurt and Potatoes, Then Cook Until Tender

Lower the heat again and mix in the plain yogurt gently to prevent curdling, adding creaminess and a hint of tang. Add the cubed potatoes along with 2 to 2¼ cups of water, depending on how thick or soupy you prefer your curry. Bring to a boil, then simmer covered for about 23 to 25 minutes or until the potatoes and meat are tender and fork-ready.

Step 6: Final Touches and Garnishing

Allow the curry to simmer uncovered just long enough for the oil to float on top, an indication the dish is ready. Turn off the heat and finish by sprinkling garam masala and freshly chopped cilantro for that iconic burst of aroma and color, rounding out this classic Aloo Gosht (Mutton/Lamb and Potato Curry) Recipe.

How to Serve Aloo Gosht (Mutton/Lamb and Potato Curry) Recipe

Aloo Gosht (Mutton/Lamb and Potato Curry) Recipe - Recipe Image

Garnishes

The simple addition of freshly chopped cilantro and a sprinkle of garam masala transforms the dish visually and aromatically. These garnishes add bright, earthy notes and a touch of heat that lift the entire curry just before serving.

Side Dishes

Aloo Gosht is wonderfully versatile and pairs beautifully with a variety of sides. Serve it alongside soft, buttery naan, flaky parathas, warm roti, or fragrant basmati rice to soak up that luscious sauce. A simple cucumber raita or fresh salad can also provide a refreshing contrast to the curry’s richness.

Creative Ways to Present

Create a restaurant-style experience by serving Aloo Gosht in traditional brass or copper bowls topped with a sprinkle of toasted cumin powder. Adding a wedge of lemon on the side invites guests to customize the tanginess. For a festive spread, garnish with thinly sliced ginger and a drizzle of melted ghee for extra indulgence.

Make Ahead and Storage

Storing Leftovers

Leftover Aloo Gosht tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 3 days, ensuring to cool it completely before refrigeration to maintain texture and safety.

Freezing

This curry freezes exceptionally well. Portion it out into freezer-safe containers and store for up to 3 months. When freezing, avoid adding garnish or fresh herbs which don’t freeze well; add those fresh when reheating.

Reheating

To reheat, thaw frozen portions overnight in the refrigerator. Warm gently on the stovetop over low heat, stirring occasionally and adding a splash of water if the curry has thickened too much. Reheat until piping hot, then sprinkle fresh cilantro and garam masala to revive the flavors.

FAQs

Can I use boneless meat for this Aloo Gosht (Mutton/Lamb and Potato Curry) Recipe?

Yes, boneless cuts can be used, but bone-in pieces tend to provide more flavor and richness. If using boneless, adjust cooking times slightly to prevent overcooking.

How spicy is this curry?

The spice level depends on the type and quantity of chili peppers you use. This recipe balances heat with aromatic warmth; you can reduce green chilies or chili powder for a milder dish or increase for more punch.

Can I substitute goat meat with lamb?

Absolutely! Lamb works wonderfully and often offers a similar texture and flavor profile, making it a great alternative in this recipe.

Is it necessary to use yogurt?

Yogurt adds creaminess and helps tenderize the meat. You can substitute with sour cream or omit it, but the texture and flavor might shift slightly.

Can I prepare this dish in an Instant Pot?

Yes, the Instant Pot method is included in the recipe and is a fantastic shortcut that still yields tender, flavorful results with less active cooking time.

Final Thoughts

Cooking this Aloo Gosht (Mutton/Lamb and Potato Curry) Recipe is like inviting a warm hug to your dining table — it’s comforting, rich, and deeply satisfying in every sense. I encourage you to dive in confidently, knowing the process is rewarding and the flavor is unforgettable. Whether for a special occasion or a weeknight treat, this curry is certain to become one of your favorites too.