Aloo gosht, or lamb with potato curry, is a popular dish in Pakistani and Indian cuisine. Traditionally enjoyed as part of large celebrations such as Eid or family gatherings, this lamb curry recipe is also perfect for a homey dinner meal. Serve this flavour-packed potato and meat curry with rice, chapatis or on its own.
This is a simple, yet delicious aloo gosht curry recipe that is so easy to make and a wholesome meal to put together. A traditional and authentic lamb and potato curry made with tomatoes and onions cooked with spices for a rich, hearty dish that’s perfect to make for a crowd.
Soft, juicy, and tender lamb chunks with soft potatoes soaked in a spicy onion and tomato masala gravy. Pair it with rice or naan for a real delight.
As in a lot of desi households, curries are almost a daily meal in our household, and out of the many curry recipes out there, this aloo gosht recipe is one of the most popular ones. Lamb and potatoes are a delicious combination and a pairing that just can’t be beaten.
Whenever we invite other families around, it’s always a battle between whether to make this lamb curry or my chicken curry recipe. I know both will go down well with everyone, so it’s the perfect recipe to keep everyone happy. I love making it on Eid because it is so easy to double or even triple this recipe.
There are a lot of different types of lamb curries out there from lamb karahi to bhuna gosht. Each is special in its own regard. This lamb curry is one that hits close to home. It is often served at weddings, but it tastes so much better when you make it fresh at home. Try this recipe and I can guarantee that you will agree.
I alternate between using lamb meat and mutton meat. This recipe works for both types of meat. The difference between lamb and mutton meat is the age. Lamb meat is from sheep that are less than one year old whereas mutton meat is typically three years or older.
Lamb is more tender than mutton so requires less cooking time. So, if you do decide to use lamb instead, be sure to alter the cooking times accordingly.
This might seem obvious, but the smaller you cube the potatoes, the faster they’ll cook. Just keep this in mind as you want to watch the cooking time so that the potatoes don’t turn to mush. The best thing about this recipe is that it is quite forgiving regardless of how you tweak it, so that’s why it is perfect for beginners!
There are so many types of potatoes out there and you can really be spoilt for choice. I don’t really have a particular preference for aloo use in curries as all taste great. I just use whatever I have on hand.
I use a wide variety of potatoes such as red potatoes, Maris piper potatoes, or King Edward potatoes. All these potato varieties are common in the UK and are widely produced.
If you live in the US or other parts of the world where you can’t find these potatoes a great alternative is Russet potatoes. No matter which potatoes you use this lamb and potato curry is a recipe that you must try.
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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.