This delightful Aloo Gosht is made with goat meat (or lamb) with potatoes, simmered in a fragrant blend of spices. This easy, authentic, one-pot recipe makes tender, flavorful lamb & potato curry you will fall in love with!

Indian Aloo Mutton Curry with naan
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This traditional Pakistani and Indian dish is packed with rich spices and hearty ingredients to create a satisfying and comforting meal. It is perfect for a special Sunday meal or even during Ramadan.

Recently, I have been craving mutton dishes that I enjoy, such as mutton masala, keema pulao, keema matar, yakhni pulao, rogan josh, goat biryani, and this mutton & potato curry.

You can make this curry as a soupy consistency or as a dry roast curry. I will share how you can make either version with this recipe. Either way, you can enjoy this Aloo Gosht with roti, paratha, or rice.

Although this Aloo Gosht is traditionally cooked on the stovetop in a kadai or large pan, you can also make it in the instant pot or pressure cooker for a quicker version.

Watch How to Make Aloo Gosht

What is Gosht in Indian food? 

Gosht is commonly used in Indian cuisine to refer to meat, especially mutton or goat meat. It is a popular ingredient in various flavorful and spicy curries.

What is Aloo Gosht? 

Aloo Gosht is a delicious, aromatic curry made with tender goat meat (or lamb) and potatoes. It is a popular dish in Pakistani and Indian cuisine. The word “aloo” means potatoes, and “gosht” means meat.

This slow-cooked curry combines the rich flavors of spices, tender meat, and soft potatoes, creating a satisfying and hearty meal.

Ingredients:

  • Mutton (goat meat) or lamb: I like to use bone-in goat or lamb for this curry. Cut it into about 2-inch pieces. If goat meat is not easily available, use lamb. I usually find goat meat at halal stores.
  • Potatoes: I prefer to use Russet potatoes. They give a soft and creamy taste to the dish. 
  • Ghee or oil: You can use just oil to make this dish or add some ghee. I like to add a little ghee to get deeper flavors and aroma. Use any vegetable oil, such as avocado oil or canola.
  • Whole Spices: I use bay leaf, cloves, green cardamom, cinnamon, and cumin seeds. These add a deep aroma and warmth to the curry.
  • Green chili pepper: Adds heat and a fresh, spicy flavor. I use Thai, birdseye, or serrano for my cooking. Adjust the amount to your preference.
  • Yellow onion: It provides a sweet and savory base for the curry. Finely dice the onions using a knife or pulse in the food processor to dice them.
  • Garlic and GingerI prefer freshly grated ginger and minced garlic, but you can also use ginger and garlic paste.
  • Tomatoes: Provides a tangy and slightly sweet flavor to the curry. You can also puree the tomatoes if you prefer. I used diced tomatoes.
  • Spices: You’ll need turmeric, coriander powderground cumin, red chili powder, salt, black pepper, and garam masala.
  • Lime: Adds a tangy and citrusy freshness to the dish.
  • Fresh cilantro leaves for garnish: Brightens the flavors and adds a freshness to the curry.
Ingredients for Aloo gosht
Rajma served over rice and garnished with cilantro
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How to Make Aloo Gosht?  

Now, let’s dive into the cooking process:

Saute the Aromatics

  • In a large pan, heat ghee or oil over medium heat. I like to use 2 tablespoons of oil and 1 tablespoon of ghee.
  • Add the whole spices – bay leaf, cloves, cardamom pods, cinnamon stick, and cumin seeds. Sauté for about a minute until they release their aroma.
  • Add the diced green chili pepper, ginger, and garlic. Sauté for another 30 seconds.
  • Then add the finely chopped onions and cook for 6-7 minutes until they turn brown.
  • Stir in the finely chopped tomatoes, cover the pan with a lid, and cook for 3-4 minutes until the tomatoes soften. Remove the lid and stir the onion-tomato masala.
  • Add all the spices (turmeric powder, coriander powder, cumin powder, black pepper, Kashmiri chili powder, and salt). Cook for an additional 2 minutes until there is oil leaving the sides of the pan.

Cook the Meat

  • Add the mutton or lamb pieces and cook for 6-8 minutes on medium heat until the meat changes color on the outside. (It is important to cook the meat before adding water for it to develop the flavors, so don’t skip this step)
  • Pour 1.5-2 cups of water into the pan, bring it to a boil, then cover and cook for about 60-80 minutes until the lamb is almost cooked. Stir occasionally every 10-15 minutes. The meat should become tender by this stage. If needed, continue cooking for another 10 minutes.

Cook the Potatoes with Meat

  • Add the potato cubes to the pan. I have cut the potatoes into large cubes so they hold their shape after being cooked.
  • Pour 1/2 cup of water, stir well, cover with a lid, and cook for another 20 minutes until the potatoes are soft. Stir halfway through the cooking process.

Pro-Tip

If you like a soupier curry, add 1/2-1 cup more water along with the potatoes.

Garnish & Serve

  • Finally, add the garam masala and lime juice. Stir and cook for 2-3 minutes on low heat.
  • Garnish with fresh cilantro leaves.
  • Serve the Aloo Gosht curry with naan or any bread of your choice.
Lamb potato curry served alongside warm naan bread.

Instant pot Aloo Gosht: 

If you prefer using an Instant Pot for cooking, you can adapt this recipe accordingly. Follow the steps until adding the meat to the onion-tomato masala. Once you saute it for 6-8 minutes, then add 1/3 cup of water. We need less water in the instant pot as the moisture is retained and there is no evaporation.

Close the instant pot lid and pressure cook the curry for 20 minutes. Then let the pressure release naturally for 10 minutes, release any remaining pressure, and open the lid. The meat should be almost cooked by this time.

Add the potatoes, and give it a good stir. Close the lid and pressure cook for 5 minutes. Then let the pressure release naturally for 5 minutes, release any remaining pressure, and open the lid.

Add garam masala and lime juice. Give it a stir.

Garnish with cilantro and enjoy!

Pro Tips

  • Use good quality mutton that has less fat, some bones, and a good amount of meat. You can get a curry cut, or for more meatier option, get shoulder or leg of goat.
  • To enhance the flavor, marinate the mutton with some yogurt, ginger-garlic paste, and a pinch of salt for 30 minutes before cooking.
  • If you like a spicier curry, increase the quantity of green chili pepper or add more red chili powder.
  • Adjust the cooking time based on the tenderness of the meat. You want it to be juicy and easily break apart.
  • Adding a squeeze of lime juice at the end as it balances the flavors and adds a hint of tanginess.

What To Serve With Aloo Gosht: 

Aloo Gosht pairs well with Indian breads like naan, roti, or paratha. It also goes great with steamed basmati rice or jeera rice (rice flavored with cumin seeds).

Serve this curry with a side of raita (yogurt-based condiment) or a fresh cucumber salad for a refreshing contrast.

How long can you store Aloo Gosht? 

Aloo Gosht can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it thoroughly before serving.

You can also freeze the curry for up to 2 months. Make sure to cool it completely before transferring it to freezer-safe containers. Thaw in the refrigerator overnight and reheat on the stovetop or microwave.

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5 from 2 votes

Aloo Gosht

This delightful Aloo Gosht is made with goat meat (or lamb) with potatoes, simmered in a fragrant blend of spices. This easy, authentic, one-pot recipe makes tender, flavorful lamb & potato curry you will fall in love with!
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 6

Ingredients 

Spices

Instructions 

  • In a large dutch oven or pan, heat ghee or oil on medium heat.
  • Add the bay leaves, cloves, cardamom, cinnamon stick, and cumin seeds. Sauté for a minute until they are fragrant
  • Add the green chili pepper, ginger, and garlic. Sauté for another 30 seconds.
  • Add the finely diced onions and cook for 6-7 minutes until they are browned.
  • Add tomatoes into the pan and stir well. Cover with a lid and cook for 3-4 minutes until the tomatoes soften. Then remove the lid, and stir the onion-tomato masala.
  • Add all the spices then cook for 2 more minute.
  • Add the mutton/lamb and cook for 6–8 minutes on medium heat until the meat changes color.
  • Add 1.5 cups of water, bring to a boil, then cover and cook for about 60-80 minutes until the lamb is almost cooked. Check and stir at about 10-15 minute intervals. The meat should be tender by now. If not, cook for another 10 minutes.
  • Add the potato cubes to the pan. Add 1/2 cup of water, stir well, cover with a lid, and cook for another 20 minutes until the potatoes are soft. Stir in between at about 10 minutes. Remove lid and check with a fork that both potatoes and meat are tender.
  • Add garam masala and lime juice. Stir and cook for 2-3 minutes on low heat.
  • Garnish with cilantro leaves. Serve immediately with a side of naan and enjoy!

Instant Pot Method

  • Follow the steps until adding the meat to the onion-tomato masala. Once you saute it for 6-8 minutes, then add 1/3 cup of water. We need less water in the instant pot as the moisture is retained and there is no evaporation. C
  • Close the instant pot lid and pressure cook the curry for 20 minutes. Then let the pressure release naturally for 10 minutes, release any remaining pressure, and open the lid. The meat should be almost cooked by this time.
  • Add the potatoes, and give it a good stir. Close the lid and pressure cook for 5 minutes. Then let the pressure release naturally for 5 minutes, release any remaining pressure, and open the lid.
  • Add garam masala and lime juice. Give it a stir. Garnish with cilantro and enjoy!

Video

Notes

  • If you like a spicier curry, increase the quantity of green chili pepper or add more red chili powder.
  • Adjust the cooking time based on the tenderness of the meat. You want it to be juicy and easily break apart.
  • Adding a squeeze of lime juice at the end as it balances the flavors and adds a hint of tanginess.

Nutrition

Calories: 478kcalCarbohydrates: 21gProtein: 21gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 102mgSodium: 693mgPotassium: 748mgFiber: 4gSugar: 4gVitamin A: 424IUVitamin C: 26mgCalcium: 61mgIron: 3mg

Additional Info

Course: Main Course
Cuisine: Indian, Pakistani
Diet: Dairy-free, Gluten-free
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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