You are going to get restaurant quality results with this aloo gosht recipe.
There’s something about cooking a dish like this aloo gosht. The slowly cooked meat and potatoes simmer away in the background, filling you house with the most amazing aroma. You only need to wait for it to cook and can do other things while it does.
One thing is certain… By the time you sit down at the table to enjoy it, you’ll be gasping to dig in! It’s that good.
What is Aloo gosht?
Aloo gosht is an Indian and Pakistani meat and potato curry or stew. The combination of tender chunks of lamb and cooked potatoes is delicious. I like to cook the potatoes until they are almost falling apart into the sauce.
Aloo gosht is such an easy curry to make. There is only a bit of prep work and then your saucepan does most of the work. Just be sure to cook those potatoes and the meat until they are really tender. You will enjoy the curry much more so please don’t rush things.
What do you serve with aloo gosht?
Traditionally, aloo gosht is served with hot homemade naans or chapattis. You don’t have to stick to any rules though. You might like to serve it over a good Indian style rice such as plain Basmati rice , onion rice or jeera rice. Whatever you decided, this aloo gosht will taste amazing with it.
Which meat is best for this recipe?
I have used lamb shoulder meat, cut small on the bone. Doing this, you will get more flavour into the sauce but you can also use boneless pieces of lamb or beef.
Lamb should has more flavour than leg meat but it does take longer to cook until tender. Just don’t rush it. The meat is ready when it’s tender.
How do you cut the potatoes?
No one likes a hard potato! So these do need to be cooked until fork tender. I like large chunks of potato in my aloo gosht but often cut smaller pieces too.
The smaller pieces cook faster and thicken the sauce while the larger chunks continue to cook until tender. You could just add larger chunks if you like.
Do you have to add the yoghurt?
No. In fact although I did plan to add it to this aloo gosht, I decided not to in the end. The sauce tasted amazing and did not need the yoghurt.
Yoghurt adds a tart flavour and also works as a thickener. As I used smaller pieces of potato, the sauce did not need to be thickened so I left it out. Go ahead and add it though if you like.
How long can you keep aloo gosht in the fridge?
Like most curries, aloo gosht can be stored, covered in the fridge for at least three days. In fact, if you do make it ahead of time, the flavours will develop and it will be even better.
If you happen to have any leftovers, go ahead and keep them in your fridge for about 3 days. Then you can heat them back up in a pan over a medium-high heat or in your microwave.
If you do heat your aloo gosht up in a pan, you might need to add a drop of water to assist cooking. Then just cook it down until you are happy with the sauce consistency.
Can you freeze this curry?
If you don’t add the yoghurt, no problem. It will freeze well for up to 6 months. If you have leftovers you want to freeze that have yoghurt added, you can do this too.
Yoghurt does not freeze well so your sauce may look a bit different when defrosted and reheated but your aloo gosht will still taste amazing.
Step by step photographs
Gather all your ingredients and prepare them before you start cooking.
Heat the oil/ghee in a large pan over medium high heat. When visibly hot, add the cumin seeds and temper in the oil for about 30 seconds.
Add the chopped onions and fry until lightly browned. About five minutes should do the job.
Stir in the garlic and ginger paste and allow to sizzle for about 30 seconds.
Add the red chilli flakes, basar, if using, chilli powder, paprika, turmeric, ground coriander and ground cumin.
Stir this into the onion mixture. It will become quite fragrant after 30 seconds. When this happens, stir in the chopped tomatoes and stir well to combine.
Add the lamb to the pan and pour in just enough water to cover. Cover the pan and simmer for 30 minutes. Then add the potatoes and simmer for another 30 minutes.
Uncover the pan and continue simmering until you have a thick sauce. Add salt and pepper to taste.
This one is so good and easy too!
Pile some on a chapatti or paratha and dig in! Enjoy!
If you like this aloo gosht recipe, you might also like to try some of these.
Beef Biryani
Chicken Biryani
Chickpea Biryani
Chicken Karahi
Lamb Korma
Shami Kebab
Aloo Gobi
Lamb Nihari
Chapli Kebabs
Lamb Seekh Kebabs
Staff Chicken Curry
Butter Chicken
Chicken Haleem
Tarka Dal
Pilau Rice
Chicken Tikka Masala
Grilled Lamb Chops
Lamb Tikka
Spicy Kashmiri Lamb Chops
Have you tried this aloo gosht recipe?
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Aloo Gosht
I love making this curry on cold winter evenings. It's delicious and filling. You could serve it with a side dish but it can be served on its own as a one pot meal.
Ingredients
- 5 tbsp rapeseed, vegetable oil or ghee
- 1 tsp cumin seeds
- 2 medium onions – finely chopped
- 2 tbsp garlic and ginger paste
- 1 tsp red chilli flakes
- 1 tbsp Basar curry powder (optional)
- 1 tbsp Kashmiri chilli powder
- 1 tsp paprika
- ½ tsp ground turmeric
- 1 tsp ground coriander
- 2 tsp ground cumin
- 1 x 400ml tin of chopped tomatoes
- 750g (1 ½ lbs.) Lamb leg cut into bite sized pieces with bone
- 450g (1 lb.) potatoes - peeled and cut into bite sized pieces
- 4 tbsp plain natural yoghurt, whisked and optional
- 1 tsp garam masala
- Salt and pepper to taste.
Instructions
- Heat the oil/ghee in a large pan over medium high heat. When visibly hot, add the cumin seeds and temper in the oil for about 30 seconds.
- Add the chopped onions and fry until lightly browned. About five minutes should do the job.
- Stir in the garlic and ginger paste and allow to sizzle for about 30 seconds and then add the red chilli flakes, basar, if using, chilli powder, paprika, turmeric, ground coriander and ground cumin.
- Stir this into the onion mixture. It will become quite fragrant after 30 seconds. When this happens, stir in the chopped tomatoes and stir well to combine.
- Stir in the lamb pieces and pour in just enough water or stock to cover the meat. Simmer, covered for 30 minutes.
- Now add the cubed potatoes and cover the pan to let both the meat and potatoes cook through. This can take another 30 minutes. Do not rush this. You want both the meat and potatoes to be really tender.
- When the meat is tender and the potatoes are nice and soft, take the lid off and simmer to reduce the sauce and thicken to your liking. Add a little whisked yoghurt if you like but that is optional, Season with salt to taste.
- Sprinkle with the garam masala and stir it in. Serve hot with naans, chapattis or rice.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 266Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 8mgSodium: 201mgCarbohydrates: 13gFiber: 4gSugar: 4gProtein: 3g