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5.0 from 6 votes

Aloo Gosht (Pakistani Meat & Potato Curry)

Aloo Gosht (Pakistani Meat & Potato Curry), traditionally made with goat meat, is a slow cooked Pakistani meat and Potato Stew.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs
Servings: 4 people
Calories: 391 kcal
Course: Main Course
Cuisine: Indian , Pakistani

Ingredients

  • ⅛ cup cooking oil
  • 1 cup diced onion (see notes)
  • 1 tablespoon garlic paste
  • 1 ¼ lbs goat meat (see notes)
  • ½ cup diced tomatoes (see notes)
  • 4 cups water
  • 1 teaspoon salt (see notes)
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili powder (see notes)
  • 10 peppercorns
  • 2 medium potatoes (see notes)
  • 2 chillies (see notes)
  • ¼ cup chopped cilantro

Instructions

    Cup of Yum
  1. Heat the cooking oil and add the diced onions to it.
  2. Once the onions are medium brown add the garlic paste and saute for about 30 seconds.
  3. Add the goat meat and saute till the meat is no longer pink.
  4. Add the tomatoes and cook on high for a few minutes till they release water.
  5. Add 2 cups of water, cover and bring the mixture to a boil. Then reduce the heat to medium low and cook for 1 hour to tenderize meat.
  6. After 1 hour turn the flame back on high and add all the dry spices along with the peppercorns. Dry all the excess liquid and roast the meat for 10 minutes.
  7. Add the potatoes and roast for 2-3 minutes and then add the remaining 2 cups of water and the green chillies. Check for salt and spice level at this point to adjust to your taste as necessary and bring the mixture to a boil.
  8. After the curry is boiling, reduce the heat to medium and cook for about 10 minutes till potatoes are cooked through (see notes).
  9. Uncover and reduce the liquid, or add some more according to your preference, and cook till the oil separates (see notes).
  10. Garnish with cilantro and serve with hot naan or rice.

Notes

  • Onion - 1 cup is approximately one large onion or two small onions.
  • Meat - I usually get the hind leg of a goat cut up into pieces by my butcher for this curry. This is extremely succulent meat and makes the best curry, in my opinion. 
  • Tomatoes - I like to use Roma tomatoes for my curries. Half a cup is usually two medium-sized Romas, depending on the size of the tomatoes.
  • Spice Powders - I tend to eat less salt than most people, so you may feel the need to tweak the amount to suit your personal taste. Similarly, I keep the level of chilies in my recipe medium (based on Pakistani standards). It may seem too spicy to some and not spicy enough for others. If your palate is used to Pakistani food, you will probably want to keep the spices to the recommended amount or more. If you're experimenting with this type of cuisine and aren't used to a lot of heat, you may want to proceed cautiously.
  • Potatoes- My favorite potato to use in this curry is a red potato. The trick is to have aplump potato quarters that hold their shape but are completely cooked through and soft when broken into. After much trial and error, this potato variety allows me to get perfect results every time!
  • Chilis- Since I like spicy food, I often like to use Thai chilies. If you want to take it down a notch, use serrano peppers instead, and for even less heat, you can opt for jalapenos or deseed the chilies to reduce their potency.
  • The Curry- The key thing in this recipe is the consistency of the curry. Not too thick, not too thin, meat falling off the bones, and fully cooked potatoes that are holding their shape. The way to achieve this is to control the temperature, especially near the end, after you add the potatoes to the curry. Once you add the potatoes and the water, cover your pot and bring the curry to a full boil on high heat. Then reduce the heat to medium and cook for about 10 minutes till you can stick a knife through the potato. Uncover the pot, turn the heat on full, and reduce the water until the oil separates and the curry has the desired consistency. Turn the flame off, garnish with cilantro, and immediately remove the curry from the pot to stop the cooking process. This prevents the potatoes from becoming mushy.
  • Final Tip - If you feel your potatoes are cooked through, and your curry needs to thicken more, gently remove them with a slotted spoon and set them aside so they don't become mushy. Continue cooking the curry until you have it as thick as you like, and then gently add the potatoes. 

Nutrition Information

Serving 1serving Calories 391kcal (20%) Carbohydrates 29g (10%) Protein 36g (72%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.03g Cholesterol 88mg (29%) Sodium 1022mg (43%) Potassium 1330mg (38%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1240IU (25%) Vitamin C 97mg (108%) Calcium 83mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 391

% Daily Value*

Serving 1serving
Calories 391kcal 20%
Carbohydrates 29g 10%
Protein 36g 72%
Fat 15g 23%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 0.03g 2%
Cholesterol 88mg 29%
Sodium 1022mg 43%
Potassium 1330mg 28%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 1240IU 25%
Vitamin C 97mg 108%
Calcium 83mg 8%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.