Aloo Gosht
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs
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Servings
6
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Calories
478 kcal
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Course
Main Course
Aloo Gosht
Description
The Aloo Gosht recipe features goat or lamb meat pieces cooked slowly in a spiced onion and tomato mixture with whole spices including bay leaf, cloves, cardamom, cinnamon, and cumin seeds. The meat is browned, then simmered for over an hour in water until tender. Potatoes are introduced near the end to soak up the curry's flavors while cooking to softness. Key spices like turmeric, coriander, cumin, black pepper, and Kashmiri chili powder create a warm, fragrant heat without overwhelm. The addition of lime juice at the finish adds a subtle tang that balances the rich, meaty depth. This approach results in a stew-like dish with juicy meat and tender potatoes surrounded by a thick, aromatic sauce.
The dish can be served with rice or flatbreads to absorb the flavorful gravy. Fresh cilantro leaves provide a final fresh note as garnish.
Adjust the quantity of green chilies or red chili powder to control the curry's heat level. Ensure the meat is tender and breaks apart easily for the best texture. The lime juice added when done helps balance flavors and brighten the richness.
Ingredients
- 3 tablespoon ghee skip ghee for dairy-free, or oil
- 1 bay leaf Tej Patta
- 5 cloves aka Laung
- 2 green cardamom aka Elaichi
- 1 inch cassia cinnamon aka Dalchini
- 1/2 teaspoon cumin seeds aka 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 goat meat or lamb, cleaned and excess fat removed, cut up into ~2" pieces, aka mutton
- 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 aka 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!
Notes
- Increase green chili or red chili powder quantities for a spicier curry to suit your heat preference.
- Cook the meat until very tender and easily breaks apart to achieve a juicy texture.
- Add lime juice at the end to balance flavors and add a subtle tanginess to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 21g | 7% |
| Protein | 21g | 42% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 102mg | 34% |
| Sodium | 693mg | 29% |
| Potassium | 748mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 26mg | 29% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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