Aloo Gosht (Pakistani Meat & Potato Curry) marries succulent goat meat and tender potatoes in a rich, aromatic curry that is the cornerstone of Pakistani cuisine.
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Aloo gosht originated around the 17th century, during the Mughal era in the Indian subcontinent. Kitchens of History aptly describes this meat and potato curry as a "meticulous pairing of potatoes and goat's meat that suspended time and cast a spell."
This red meat and potato curry is a quintessential Pakistani dish that reminds me of leisurely weekend family meals. Try this authentic recipe for your next weekend lunch with family, and serve it with naan, basmati rice, or a delicious raisin & pine nut pulao.
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Why you'll love this recipe
- One-pot recipe: Although aloo gosht requires some time and patience to cook, all the cooking is done in one pot, making cleaning up super easy.
- Hearty meal: This is a hearty, filling meal that's perfect for a lazy Sunday afternoon with family.
- Ultimate comfort food: Aloo gosht is comfort food at its best. There's just something about a meat and potato pairing that makes one feel cozy and think of home and family.
- Inactive cooking: While this meat & potato curry takes 2 hours to cook, very little hands-on effort is required.
- Dairy-free: With no yogurt in this recipe, it's a perfect recipe for anyone on a dairy-free diet.
Ingredient notes
- Meat: Traditional aloo gosht is typically made with mutton, which refers to bone-in goat meat in Pakistan. For best results, choose medium-sized pieces of bone-in meat cut from the shoulder or leg portion.
- Potatoes: Red potatoes work best in this recipe. They have less starch than russet potatoes, so they stay firm and hold their shape well. These are my go-to in most of my curries, such as aloo palak, easy aloo sabzi, and my aloo masala recipe.
- Tomatoes: Soft and juicy Roma tomatoes are best for curries.
- Cooking oil: I use avocado oil, but any neutral oil with a high smoke point, such as canola, vegetable, or sunflower oil, will work for this recipe.
- Onions: My go-to choice is yellow onions for their neutral flavor and color.
- Garlic paste: I make and freeze my own garlic paste, but store-bought is always an option if you prefer.
- Spices: I keep my spice mix very simple when making this recipe; salt, turmeric powder, and red chili powder are the only ground spices, with some whole black peppercorns added to add aroma.
- Cilantro: Fresh cilantro adds the perfect finishing touch to this curry.
Please refer to the recipe card at the bottom of this post for the complete list of ingredients, measurements, and detailed recipe instructions.
Substitutions & variations
- Switch up the spices: Add ½ teaspoon each of cumin powder, coriander powder, and garam masala powder, along with 2 teaspoons of fenugreek leaves, for a more complex flavor profile.
- Use a different kind of meat: Lamb, beef, or veal are all great options for aloo gosht. However, make sure to use a bone-in cut.
- Add yogurt: Some variations of the Pakistani aloo gosht recipe include the addition of yogurt. If dairy is not an issue, try the curry that way.
- Add ghee: This helps create a more restaurant-style, or 'degi' version of this recipe.
- Create a vegetarian version: Prepare the curry base without meat, then add and cook the potatoes, and add some pre-boiled eggs at the end. This is known as 'aloo-anday ka salan' and is a popular dinner choice for Meatless Monday.
- Use pre-fried onions and canned tomatoes: Pre-fried onions and canned diced tomatoes will save time on prep and cooking. The curry will taste slightly different, but this is a great option if you're craving aloo gosht on a busy day.
Step-by-step instructions
- Step 1: Preheat the cooking oil, then brown the onions. Next, sauté the garlic paste for 30 seconds, and finally add the meat to the mixture.
- Step 2: Sauté the meat for 5-10 minutes, until it is no longer pink, and then add the tomatoes.
- Step 3: Add just enough water to cover the meat, bring to a boil, and then simmer, covered, for one hour.
- Step 4: Uncover, check to see if the meat is 80% cooked, dry out all the excess liquid, and add all the spices.
- Step 5: Roast the meat and spice mixture for 10 minutes, until the onions and tomatoes have turned into a fragrant, thick paste.
- Step 6: Add the quartered potatoes and roast for 2-3 minutes.
- Step 7: Add 4 cups of water and bring to a boil. Then cover and simmer until the potatoes are 80% cooked.
- Step 8: Uncover and turn the heat to high to dry out any excess liquid. Once the oil separates and forms a thin layer at the top, the curry is done.
Expert Tips
- Source the best meat: I like to use meat from the thigh and leg, or the shoulder for this aloo gosht recipe. Both cuts have very tender bone-in meat and result in a delicious curry.
- Brown the onions properly: Cook the onions for the aloo gosht to a nice, dark golden brown, for a curry with a robust color and flavor.
- Brown the meat properly: Don't overcrowd the pan when browning the goat meat. This step is crucial for developing deep flavor.
- Use a homemade tomato puree: I make my own tomato puree and freeze it to save time and achieve the perfect texture for my curries.
- Keep some water on hand: When roasting all the ingredients to create a uniform mixture for the meat & potato curry, keep a little bit of water on hand and use it to help deglaze the pan as needed.
- Don't overcook your potatoes: Add potatoes in the last 20-25 minutes to prevent them from becoming mushy. If the potatoes are done, but the oil hasn't separated from the curry, gently remove them using a slotted spoon and set them aside until the curry has the desired consistency.
Recipe FAQS
How can I eliminate the gamey smell from my meat?
To begin with, buy meat from a smaller, younger animal, as this will be more succulent and less fatty. Before adding the meat to the curry, pat it dry and sauté it for at least 5-10 minutes, then add the tomatoes and water.
How can I thicken my curry?
The best way to thicken a curry is to add more onions. For this recipe, add ½ cup additional chopped onions for a thicker gravy.
How do I store the aloo gosht?
The aloo gosht can stay in the refrigerator for up to 2 days. It can be frozen for up to 3 months, without the potatoes. When you're ready to eat, defrost the curry on the stovetop and then cook the potatoes in it.
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Aloo Gosht (Pakistani Meat & Potato Curry)
Aloo Gosht (Pakistani Meat & Potato Curry) is a slow-cooked Pakistani meat and Potato Stew prepared with goat meat and aromatic spices.
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Ingredients
- ⅛ cup cooking oil
- 1 medium yellow onion
- 1 tablespoon garlic paste
- 1 ¼ lbs goat meat (see notes)
- 2 Roma tomatoes
- 4 cups water
- 1 teaspoon salt (see notes)
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder (see notes)
- 10 peppercorns
- 2 medium potatoes (see notes)
- 2 serrano chillies (see notes)
- ¼ cup chopped cilantro
Instructions
- Heat the cooking oil and add the diced onions to it.
- Once the onions are medium brown add the garlic paste and saute for about 30 seconds.
- Add the goat meat and saute for 5-10 minutes, until the meat is no longer pink.
- Add the tomatoes and cook on high for a few minutes till they release water.
- Add 4 cups of water, cover and bring the mixture to a boil. Then reduce the heat to medium low and cook for 1 hour to tenderize meat.
- After 1 hour turn the flame back on high, dry all the excess liquid, add all the dry spices and peppercorns, and roast the mixture for 10 minutes.
- Add the potatoes and serrano chilies, and roast for 2-3 minutes. Then add 4 cups of water and bring the mixture to a boil.
- After the curry reaches a boil, reduce the heat to medium and cook for about 10 minutes till the potatoes are 80% cooked through. (see notes)
- Uncover and cook on high until the oil rises to the surface of the curry in a thin layer.
- Garnish with cilantro and serve with hot naan or rice.
Notes
Meat: I recommend goat meat from the hind leg or shoulder for this curry.
Salt & red chili powder: Adjust the salt and chilies to your personal preference as needed.
Potatoes: My favorite potato to use in this curry is a red potato. The trick is to cut a medium potato into plump quarters and then cook them until they are soft and fluffy in the center.
The chilies: I use the chilies whole to add aroma without adding too much heat. If you like your curry spicy, cut the chilies in half lengthwise and use.
Cooking the curry: If you feel your potatoes are cooked through and your curry needs to thicken further, gently remove them with a slotted spoon and set them aside to prevent them from becoming mushy. Continue cooking the curry until it reaches the desired thickness, and then gently add the potatoes back.
Nutrition
Serving: 1servingCalories: 370kcalCarbohydrates: 25gProtein: 35gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 88mgSodium: 781mgPotassium: 1119mgFiber: 4gSugar: 5gVitamin A: 261IUVitamin C: 19mgCalcium: 74mgIron: 4mg
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Aasiya
Nosheen! This recipe is a game-changer!!! I thought I had the perfect aalo gosht recipe for my family - BUT THIS IS SUBLIME! The simplicity of the spices makes the dish - seriously - you’re a wiz at this! I made it with beef and without the potatoes but it’s SO GOOD!
Nosheen Babar
Awwww! Thank You! So glad you and your family liked it!
Zoya
Absolutely loved having it last night. Delicious!
Nosheen Babar
Awww! Glad you liked it!