Indian Non Vegetarian

Aloo Gosht – Mutton With Potatoes

Sinfully Spicy : Aloo Gosht - Mutton With Potatoes

I can’t seem to forget those Sunday lunches prepared by mom. A steaming pile of basmati rice slathered in curry flavored with fresh ground spices & drippings of meat. Tender, boneless pieces of mutton which you pull apart with fingers & potatoes cooked to the point of crumbling but still retaining their shape till you serve them in the plate. Simple, homey & satisfying – plain  soul food for us. A tradition which conjures up numerous childhood memories.

Sinfully Spicy : Aloo Gosht - Mutton With Potatoes

Dad was sent off to the butcher early in the morning with elaborate instructions on the cut of meat he needs to get from there.And mom occupied herself in peeling garlic pods & ginger, seeding the chillies, soaking & grinding the whole spices to prepare her magical curry concoctions.The enticing aroma of freshly ground spices coupled with the patience with which she simmered the meat on low heat were the secret behind the delicious curries she made, I think. While she cooked, we used to wait for hours for the moment when the meats have passed the tooth pick test!

Sinfully Spicy : Aloo Gosht - Mutton With Potatoes

It’s difficult to find goat meat or mutton as we call it in Vegas but whenever I do, I have this undying wish to recreate mom’s recipes.I found a suitable stewing variety at a nearby shop couple of weeks back and a meat & potato meal was definitely on my mind. So Sunday lunch was prepared – just like at mom’s. You can add taro root, yams, turnips or beets to this recipe with excellent results. It’s just that I end up making it with potatoes each time else P will not eat it.I recommend using as fresh ingredients for the spice paste as you can find & loads of patience while the meat cooks – it can take a couple of hours.

Sinfully Spicy : Aloo Gosht - Mutton With Potatoes

Sinfully Spicy : Aloo Gosht - Mutton With Potatoes
Preparation Time :- 30 minutes
Cooking time – About 2 hours (Depends on cut, type & size of the meat)
Ingredients (Serves 3-4)
  • 1 lb stewing mutton/lamb/beef , cubed
  • 2 medium potatoes,peeled & quatered (You can use any potatoes of choice)
  • 2 nos indian bay leaves (tejpatta)
  • 1 ” cinnamon stick
  • 2 medium red onions, finely chopped (about 1/2 cup)
  • 3 medium tomatoes, finely chopped (about 3/4 cup)
  • 1/2 tsp red chilli powder (or cayenne, adjust to taste)
  • 1/2 tsp jaggery (or brown sugar to taste)
  • 1/4 cup mustard oil (substitute with canola/vegetable/sunflower/grapeseed oil )
  • salt to taste
  • 1.5 cups water
  • Chopped cilantro for garnish
For the spice paste:-
  • 10-12 whole dry red chillies (I use kashmiri mirch)
  • 1 tsp cumin seeds (jeera)
  • 1/4 tsp fennel seeds (saunf)
  • 2 tsp coriander seeds (dhania)
  • 6 whole green cardamom pods (hari elaichi)
  • 4 cloves (laung)
  • 8 black peppercorns (kali mirch)
  • 5 plump garlic cloves
  • 2 ” fresh piece of ginger
  • Water for soaking the spices (about 1/4 cup)
Whole Kashmiri mirch lends a rich, deep scarlet color to the gravy without the heat & they are easily available in indian stores. You can de-seed the chillies to reduce heat further.The actual heat in the dish comes from the use of red chilli powder & black peppercorns. However, you can also adjust the amount to tolerance.


Soak the chillies, cumin , fennel & coriander seeds, cardamom pods, cloves & peppercorns in 1/4 cup water for about 15 minutes to soften. Drain & tip into a blender. Reserve the soaking liquid. Grind the soaked spices along with garlic & ginger to a smooth paste. Use the soaking liquid if required while grinding.

Marinate the cubed mutton in half of the spice paste for 15 minutes.  While the mutton is marinating, heat up the oil in a heavy bottomed pot with lid on high heat till you see ripples on the surface. At this point reduce the heat to medium & wait for 2 minutes. Temper the oil with tejpatta & cinnamon stick. Wait for 15 seconds till you smell the aroma. Next, add the chopped onions to the pot & cook on medium heat with stirring till they turn golden brown.About 8-10 minutes.

Next, reduce the heat to low & add the chopped tomatoes along with the spice paste, red chilli powder & cook the mixture for about 8 minutes, stirring continously till you see oil separating on sides of the pot. At this point,again turn the heat to medium & add the marinated mutton & salt. Saute for 10-12 minutes till the mutton pieces are slightly browned. You will see water from mutton separating at this point but that’s okay.

Cover the pot, reduce the heat to low & let the lamb cook in its own juices till about 90% cooked. For the kind of mutton I used, it took approximately 40 minutes to reach that stage. You can use your slow cooker or pressure cooker also for cooking the mutton. I prefer to cook it lid on.

Add the potatoes & jaggery next along with 1.5 cups of water. Check the salt. Cook covered on low for another 20-25 minutes till the mutton is tender & potatoes are soft but not mushy.

Switch off the heat & let the curry sit covered for atleast 20 minutes or till ready to serve. Garnish with chopped cilantro & serve warm with salad,plain or jeera rice.

Enjoy & Thanks for stopping by.

64 thoughts on “Aloo Gosht – Mutton With Potatoes

  1. What a comforting, delicious meal. Especially after a long, beautiful hike!
    Oh, and your shots are gorgeous – as always!

  2. What I need is a big spoon to scoop out your mutton curry into my plate. your photos are really appealing and beautiful. You can deliver your Indian food photos to the most drooling food and really caught my eyes!

  3. This is a simpler recipe to quite some I know and use for Aloo Gosht – how delightful to have everything ready! I love the dish as comfort food and am SO looking forwards to your version 🙂 !

  4. Looks wonderful Tanvi- I don’t cook with mutton often but this reciep sure looks appetising. And the photos of the Red Canyon look awesome. Looks like you guys had a great hike 🙂

  5. Simply scrumptious, Tanvi! Your writeup brings back memories of my mom prepping chicken curry with potatoes, mutton was not as regular. I feel like digging into this right now ha.

  6. your write up and pics reminds of the mutton curry my mom would make every sunday. every sunday there would be a different version of a mutton or chicken curry besides the regular sambar or rasam. potatoes would always be added to the curry whatever type it was – coconut based or yogurt based or just masala based.

  7. Mutton curry is one of my absolutely favorite dishes! I have grown up on my grandma’s mutton curry and that recipe has been passed on to three generations. What a lovely feeling to recreate something associated with one’s childhood. 🙂 Lovely post!

  8. One of my favorites! Some days I’m lazy and won’t use whole spices from scratch but the difference it makes is incredible. I need to catch up with you – hope all is well xo

  9. If you haven’t already, try finding goat at Mexican meat markets and grocery stores. They nearly always have it. And there should be carnicerias in Vegas.

  10. wow…what a colourful and spicy curry..nice combo. Dear tried ur chettinad chicken y’day.Was fabulous and perfect. thankss a lot for the yummy recipe.

  11. Your curry dish is ALWAYS stunning. It’s so impossible for me to take good curry photo and your photos are always appetizing and making our tummy so hungry. Love your scenic photos too!

  12. Thanks for sharing this precious family curry, Tanvi. I’ve missed those weekends when my mom cooked up delicious Malaysian-style curries too. Absolutely a delight! I liked the fact that you used jaggery to enhance the sweetness. Will give this recipe a try!

  13. Tanvi, this is exactly the kind of food I’m craving as we slip into winter here. Mutton is one of my favorite things that I so rarely, if ever, make. You’ve absolutely read my tummy’s mind.

  14. Hey Tanvi, that looks delicious and your words took me back to the wonderful memories of my own childhood…Lovely pics of Red Rock…We love going their and hiking too, never get tired…BTW just wanted to ask where do you get fresh goat meat in Vegas? If you could share, that would be great.

  15. Hi Tanvi, I’ve made my first mutton curry thanks to this recipe on your blog. I’m waiting for it to sit for 20 mins as you have indicated but I’ve been helping myself to bits of meat and potatoes till then. It has turned out absolutely delicious. I love that your recipes are foolproof and guarantee fabulous taste every time I’ve tried them.

  16. Aloo Gosht….
    Yum!! Now I am coming to ur house girl!!! You know my mom is not much of a cook but my dad.. He use to make this and still makes it whenever aloo gosht has to be made… Yours look perfect!!
    It has been ages since I had mutton.. I have to correct this now!!

  17. It looks so yum!! My husband loves mutton 🙂

    ps: would be visiting Vegas in coming months — hopeful to meet 🙂

  18. Although I do not eat meat, I just love the flavors here. I can see what it’s memory lingers for you 🙂
    And gorgeous place to hike…love these photos!

  19. made this for lunch now… oh my God! I mean OH MY GOD!!! It’s super spicy (my mistake coz I didn’t seed the red chillies) and yumm yumm yumm!! can’t wait till hubby is home 😀

    thank you veeee much for sharing this recipe here.. i came across your blog via pinterest yesterday and i’am gonna try many more recipes from here 🙂


  20. I tried commenting earlier… don’t know whether it came through…

    I just made this for lunch and oh my GOD!!! It is so yumm!!! I came across your blog yest via pinterest. I’am surely going to try more of your recipes, esp Aam Shrikand 🙂

      1. yes, but in the recipe you say “reduce the heat to low & add the chopped tomatoes along with the spice paste, red chilli powder & cook the mixture for about 8 minutes”. When the grounded dried chillies are already in the paste …is it still necessary to add red chilli powder as you say in the recipe ?? Thanks !!

      2. Hi Jan,
        you can use kashmiri chilli powder instead of whole chillies. Kashmiri chillies are used more for color than heat thats why I have used two kinds in the recipe. However, you can drop or reduce the quantity of chilli powder second time as per your tolerance. Hope this helps.

      3. If I were to make this recipe with kashmiri chilli powder, I would have used about 1/2 tablespoon. But you can taste the heat in the paste and adjust.

      4. I also wanted to ask this: I don’t have dried karshmiri mirch chillies, but I do have the kashmiri mirch powder. Can I replace the dried chillies with powder ? And how much powder would be needed ?

  21. “2 nos Indian bay leaves”

    Not familiar. How does this differ from bay laurel leaves you buy at the supermarket?

    (BTW found this site through link in Saveur. They made a great choice in recommending Sinfully Spicy. This is a very nice blog)

  22. Being sceptical by nature, I thought it was a huge mistake following this recipe word to word but thankfully I did. Sinfully delicious is the perfect word for it!the color of the dish. Aroma and taste have no comparison to any aloo gosht I have ever tasted! This is one recipe I’ll treasure forever! Thanks alot

  23. I tried this dish today it was delicious! Thank you for posting the recipe. I did add a teaspoon of vinegar for a little tang. It turned out great. Thanks again .

    1. 1/2 tbsp kashmiri chili powder (for color mainly since its not very hot) and 1/2 tsp red chili powder (or cayenne) for the heat.

  24. I think I understand why you soak the Kashmiri peppers for the chili paste. But I don’t understand why you also soak the whole spices before grinding. Is this because you get a more subtle taste instead of a more spicy taste ? Also do you use only the kardamom seeds for the paste (and not the husks) ?

    1. Pretty much like dried chillies, once soaked, the oil in spices taste better. We are not looking at rehydrating them, just to push those oils. They taste much bright. I use the entire pod since I am making a paste anyways.

      1. Thanks a lot. Yesterday I made your Aloo Gosht for I think third or fourth time. The taste of the dish is really so very good!!!

        But there is one thing I cannot get right and that is to get the potatoes well cooked. In earlier attempts I followed your recipe, now I added the potatoes already at the moment you start cooking the lamd. So I add the potatoes and that water at that moment but after cooking about an hour the potatoes are still not well cooked.

        As I understand it you have to cut the potatoes in about the same size as the meat. If I would cut the potatoes in small cubes (like 3/4 inch) I think they would get cooked in an hour. But not now. Should I first boil the potatoes till they are half-cooked and then add them to the pot with the meat?

      2. Hi Jan,
        Thanks so much for trying. Usually either I use small potatoes or medium sized potatoes cut in half(not lengthwise). When the lamb is 90 percent cooked(the best way to check is to taste it, it should be just slightly chewy), if not, place a piece of lamb on a plate and try to cut it with a spoon or fork, it should be just a little tough to cut(meaning not falling apart or too soft). Once the meat is that stage, you add hot water(this is important) to the pot and add the potatoes. Mix and let everything come to a boil, reduce heat to medium and let everything go for 20-25 mins covered , the potatoes will come out perfect. Try it.
        I don’t recommend using boiled potatoes because they need to absorb the flavor of the spices/masala by cooking with the meat,that taste of potatoes is an important part of the dish, however you can certainly try using parboiled potatoes.
        Hope this helps. Thanks

  25. When I look at youtube clips about aloo gosht other Indian cooks also add the potatoes like you do when the lamb is nearly cooked. But they let the water really boil when they have added the potatoes to the pot. As I am used to “French style braising” I would never do that. But is this also how you do it ?

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