Aloo Gosht: Spiced Lamb and Potato Curry

Aloo Gosht is a beloved traditional dish hailing from South Asia, particularly popular in Pakistani cuisine. This hearty lamb and potato curry is a celebration of flavors and aromas, featuring tender meat simmered in a rich blend of spices and finished with creamy yogurt. Often served during festive occasions or family gatherings, this dish brings warmth and comfort, making it a staple in many households. The use of fresh spices, including cumin, coriander, and garam masala, creates a depth of flavor that is both satisfying and invigorating. Accompany this curry with naan or basmati rice to soak up the delicious sauce, creating a truly memorable dining experience.

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Ingredients (Makes 4 portions)

Meat and Potatoes

1-1.2 lb (450-540 g) bone-in goat or lamb meat (mixed pieces)
2 small russet potatoes (peeled and cut into 1.5-2 inch cubes)

Spices and Seasonings

1¾ tsp kosher salt (divided)
½ tsp garam masala
½-1 tsp cumin powder (to taste)
1.5-2 tsp coriander powder (to taste)
½ tsp red chili powder (or to taste)
½ tsp turmeric powder
¼ tsp ground black pepper
2 green cardamom pods
3 whole cloves
½ tsp cumin seeds

Aromatics

6-7 garlic cloves (crushed or finely chopped)
1 inch ginger (crushed or finely chopped)
1 medium yellow onion (finely chopped)

Vegetables

2 small tomatoes (pureed or finely chopped)
1-2 small green chili peppers (chopped or sliced)

Dairy

1 tbsp plain whole-milk yogurt

Fats

¼ cup neutral oil (such as grapeseed or avocado oil)
1 tbsp ghee (or substitute with butter)

Garnish

2 tbsp cilantro leaves (chopped)

Nutrition Information (per 100g)

Calories: 180
Fat: 10
Protein: 14
Carbohydrates: 12
Fiber: 2

Directions

Searing the Meat

1. In a medium Dutch oven or heavy-bottomed pot, heat the oil and ghee over medium-high heat.
2. Add the goat or lamb meat along with ¾ tsp salt. Sauté for 6-7 minutes until the meat is browned and has seared edges.

Building the Base

3. Incorporate the garlic and ginger, sautéing for an additional minute until fragrant.
4. Add the chopped onion, tomatoes, green chili, whole spices, ground spices (excluding garam masala), and the remaining 1 tsp salt.

Simmering

5. Pour in 1 to 1¼ cups water, ensuring it covers at least ⅓ of the meat. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low and cover. Simmer for about 1 hour and 30 minutes or until the meat is tender but not falling apart.

Finishing the Curry

7. Increase the heat to high, stirring occasionally to evaporate excess moisture for 5-7 minutes.
8. Once the water has evaporated, continue to sauté for another 5-6 minutes until the masala thickens and oil separates.

Adding Potatoes

9. Lower the heat and stir in the yogurt. Add the cubed potatoes and 2 to 2¼ cups water, depending on your desired consistency.

Final Cooking

10. Bring to a boil, then reduce to a simmer and cover. Cook for an additional 23-25 minutes until both meat and potatoes are fork-tender.

Serving

11. Uncover and allow to simmer for 2-3 minutes until oil rises to the surface. Garnish with garam masala and cilantro, and serve with roti, naan, or basmati rice.

Cookix's Secrets

Cooking Methods

Try slow cooking for a more tender meat outcome.

Cooking Tips

Ensure to sear the meat properly for enhanced flavor.

Flavor Enhancement

Adjust the spice levels to match your heat preference.

Flavor Twists

Incorporate seasonal vegetables like carrots or peas for added nutrition.

Healthier Alternatives

Use skinless chicken or turkey for a lighter version.

Vegetarian Option

Replace meat with chickpeas or paneer for a vegetarian dish.

Ask Cookix, your sous-chef