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!
Servings: 6
Ingredients
- 3 tablespoon Ghee or Oil skip ghee for dairy-free
- 1 Bay leaf (Tej Patta)
- 5 Cloves (Laung)
- 2 Green Cardamom (Elaichi)
- 1 inch Cinnamon (Dalchini)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper add more to taste, diced
- 1.5 cup Yellow onion finely diced
- 5-6 cloves Garlic minced
- 1 inch Ginger grated or paste
- 1.5 cup Tomato finely diced
- 1.5 pound Mutton (Goat Meat) or lamb, cleaned and excess fat removed, cut up into ~2" pieces
- 2 cup Water divided
- 2 Potato Russet, about 300 grams, peeled and cut in 1.5 inch cubes
- 1/2 teaspoon Garam Masala
- 1/2 Lime juiced
- Cilantro leaves
Spices
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 1/2 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Cumin Powder
- 1/4 teaspoon Black Pepper
- 1 teaspoon Kashmiri red chili powder
- 1 1/2 teaspoon Salt
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: 478kcal | Carbohydrates: 21g | Protein: 21g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 102mg | Sodium: 693mg | Potassium: 748mg | Fiber: 4g | Sugar: 4g | Vitamin A: 424IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 3mg