Aloo Gosht (Mutton/Lamb and Potato Curry) Recipe
A rich and flavorful Aloo Gosht recipe featuring tender mutton or lamb cooked slowly with aromatic spices and potatoes. This traditional South Asian curry combines seared meat, a robust masala base, and perfectly cooked potatoes to create a comforting dish served best with roti, naan, or basmati rice. You can prepare it on the stovetop or in an Instant Pot for convenience without compromising on authentic taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: South Asian
Ingredients
Scale
Meat and Oils
- 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)
Spices and Herbs
- 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)
Vegetables
- 2 small russet potatoes (peeled and cut into 1.5–2 inch cubes)
Instructions
- Sauté goat meat: Heat a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add oil and ghee, and once hot, add the goat or lamb meat along with 3/4 tsp salt. Sauté the meat for 6-7 minutes, stirring occasionally, until it changes color and develops some seared edges.
- Add aromatics and spices: Add crushed garlic and ginger to the pot and sauté for another minute until the raw smell dissipates. Then incorporate finely chopped onion, pureed tomatoes, chopped green chili peppers, whole spices (cardamom pods, cloves, cumin seeds), ground spices (coriander, cumin, red chili, turmeric, black pepper), and the remaining 1 tsp salt. Stir well to mix all ingredients.
- Add water and bring to a boil: Pour 1 to 1 1/4 cups water—enough to cover at least one-third of the meat. Bring this mixture to a rolling boil over medium-high heat.
- Simmer the meat: After boiling, reduce the heat to low or low-medium, cover the pot, and allow the meat to simmer gently for 1 hour and 30 minutes. The meat should become fully cooked but still hold shape. If not tender enough, simmer an additional 15-30 minutes, adding water if necessary to avoid drying out.
- Sauté to reduce moisture: Increase heat to high and stir occasionally to evaporate the excess water for about 5-7 minutes. Continue to sauté (bhunai) for another 5-6 minutes until the masala thickens and oil separates to the top.
- Add yogurt and potatoes: Lower the heat to low, mix in the plain yogurt, and add cubed potatoes. Pour 2 to 2 1/4 cups water based on desired curry consistency.
- Cook potatoes and finalize curry: Raise heat to high and bring to boil, then reduce to a simmer, cover, and cook for 23-25 minutes until both meat and potatoes are fork tender. Taste and adjust salt if needed.
- Simmer uncovered and garnish: Remove the cover and let the curry simmer for an additional 2-3 minutes until oil rises to the surface. Turn off heat. Sprinkle garam masala and chopped cilantro leaves as garnish. Serve hot with roti, paratha, naan, or basmati rice.
Notes
- Use bone-in mixed pieces of goat or lamb for authentic flavor and tenderness.
- Yellow onion is recommended for sweetness, but you can use white if unavailable.
- Simmering time may vary depending on meat quality; ensure meat is tender yet not falling off the bone.
- Adjust water quantity according to your preferred curry thickness; less water yields a richer gravy.
- For less heat, substitute red chili powder with Kashmiri chili powder and reduce green chili quantity.
- The recipe can also be adapted for Instant Pot with pressure cooking steps for faster preparation.
Keywords: Aloo Gosht, Mutton Curry, Lamb Curry, Potato Curry, Indian Cuisine, Pakistani Curry, Goat Curry, Spicy Mutton, Comfort Food