Aloo Gosht

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!

Potatoes are one of those things that basically taste good in any shape or form whether it is an aloo tikki or in form of a curry or these yummy aloo pakoras.

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.

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Palak Gosht
• Potato Curry
• Bhuna Gosht
• Lamb Chops Curry
• Lamb Curry

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Aloo Gosht

by Nabeela Kauser

Aloo gosht, or lamb with potato curry, is made of soft, juicy, and tender lamb chunks with soft potatoes lathered in a spicy onion and tomato masala gravy. Pair it with rice or naan for a delicious dinner. Everyone will be guaranteed to love it.

5 from 12 votes

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Prep Time 20 mins

Cook Time 1 hr 35 mins

Total Time 1 hr 55 mins

Course Dinner, Main Course

Cuisine Indian

Servings 8

Calories 537 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 kg Lamb
• ▢ 500 g Potatoes Aloo
• ▢ 1.5 litre Water
• ▢ 100 ml Oil
• ▢ 5 Cloves
• ▢ 2 Black Cardamom
• ▢ 3 Cinnamon
• ▢ 2 Bay Leaf
• ▢ 2 Onions
• ▢ 3 Tomatoes
• ▢ 1 tsp Garlic Paste
• ▢ 1 tsp Ginger Paste
• ▢ 2 tsp Salt
• ▢ 1 tsp Chilli Powder
• ▢ 1 tsp Kashmiri Chilli
• ▢ 1 tsp Turmeric Powder Haldi
• ▢ 1 tsp Black Pepper
• ▢ 1 tsp Coriander Powder
• ▢ 2 tsp Cumin Powder
• ▢ 1 tbsp Dried Fenugreek Leaves Methi
• ▢ Coriander

Instructions

• In a large pot heat up the oil on medium heat until hot
• Add the bay leaves, cloves, and cinnamon sticks then sauté for 1-2 minutes until fragrant
• Add the ginger paste and garlic paste then sauté for a further 1-2 minutes – be sure not to burn anything
• Add the finely diced onions and cook for 5-6 minutes until browned
• As the onions are cooking dice up the tomatoes and add into the pan then cook for a further 4-5 minutes until softened
• Add the lamb and cook for 8-10 minutes on medium heat
• Add the spices then cook for 4-5 minutes
• Add the water then cover and cook for 40-45 minutes until the lamb is almost cooked through
• Whilst the lamb is cooking peel the potatoes and chop into chunks then add into the pan before covering and cook for 10-15 minutes until the potatoes are soft – the cooking time will depend on the size of the potatoes
• Add the dried fenugreek leaves and coriander then cook for 2-3 minutes on low heat
• Serve immediately with a side of homemade naan and enjoy!

Video

Nutrition

Calories: 537kcalCarbohydrates: 18gProtein: 23gFat: 42gSaturated Fat: 14gTrans Fat: 0.05gCholesterol: 91mgSodium: 682mgPotassium: 739mgFiber: 4gSugar: 3gVitamin A: 581IUVitamin C: 21mgVitamin D: 0.1µgCalcium: 72mgIron: 3mg

Keyword Aloo, Curry, Dinner, Lamb

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