Aloo Gosht – Lamb and Potato Stew

Aloo gosht (Urdu: آلو گوشت‎) is a meat curry in Pakistani and North Indian cuisine. It consists of potatoes (aloo) cooked with meat (gosht), usually lamb or mutton, in a stew-like shorba gravy. The dish can be served and eaten with plain rice or with bread such as roti, paratha or naan. Beef and Goat are other meat options for this dish.

General Preparation

There are various methods of cooking aloo gosht. Generally, the preparation method involves cooking lamb pieces over medium heat with various spices, simmered with potatoes. To prepare, a specified quantity of lamb meat (cut into chunks) is first added. Tomatoes, along with cinnamon, bay leaves, ginger, garlic, red chilli powder, cumin seeds, fried onions, black cardamom, garam masala and cooking oil are added and stirred. Potatoes and salt are applied and mixed. Water is also added, in a proportion that is enough to cover the meat, and the dish is heated until it is brought to the boil. The aloo gosht is covered and left to simmer until the meat becomes tender. Once ready, it may be garnished with chopped coriander and served hot.

Aloo Gosht Recipe

Aloo Gosht – Lamb and Potato Stew

Servings: 6
Author: The Cook
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  • ½ cup vegetable oil
  • 2 medium onions, peeled and minced or finely chopped
  • 1 fresh green chilli, minced or finely chopped
  • 5 cloves garlic, peeled and minced or crushed
  • 1 kg boned lamb meat from the shoulder, cut into 2 - 3 cm cubes
  • 3 medium fresh tomatoes, peeled and finely chopped
  • 1 tablespoon ground cumin
  • 2 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 1 teaspoon cayenne pepper, or to taste
  • 2 teaspoon salt, or to taste
  • 450 g medium-sized potatoes, peeled and cut in half
  • 3⅔ cups water

Recipe Instructions

  • Heat the oil in a large, heavy pot over a high heat. When hot, put in the onions, green, chilli and garlic. Stir-fry until the onions have browned slightly.
  • Add the meat and stir vigorously for about 5 minutes.
  • Now put in the tomatoes, cumin, coriander, turmeric, cayenne pepper and salt. Continue to stir and cook on high heat for 10-15 minutes or until the sauce is thick and the oil seems to separate.
  • Add the potatoes and 3 ⅔ cups water.
  • Cover, leaving the lid just very slightly ajar, and cook on medium-low heat for about 1 hour or until the meat is tender and the sauce is thick.

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