Aloo Gosht

Aloo gosht is the ultimate comfort food from north india. This delectable, one pot meat & potato curry is like a warm hug that combines tender mutton, lamb, or goat meat with potatoes. The gravy is made with basic ingredients like onions, garlic, ginger, and tomatoes. Oh, and don't forget the game-changer- a simple, homemade spice paste that'll blow your taste buds away. Trust me, it's the kind of dish that just hits the spot.

Pair aloo gosht with rotis, parathas or steamed basmati rice for a weeknight dinner. 

I can't seem to forget those Sunday lunches growing up. Picture a piping hot bowl of fragrant basmati rice heaped with enticing aloo gosht, infused with the aroma of freshly ground masala. Tender mutton pieces so soft that they yield to the touch of your fingers, accompanied by potatoes cooked to a delicate crumble yet firm in their form. Uncomplicated, comforting, and deeply fulfilling, those meals were an epitome of pure soulful nourishment.

This recipe is different from my indian goat curry or bhuna gosht because I use tomatoes in this preparation to add tang and body to the masala. If you love meat and potatoes combined with tomatoes, this is going to be a treat for you!

About Aloo Gosht

Aloo refers to potatoes and gosht translates to meat in Hindi or Urdu.

Aloo gosht is a hearty dish in the south asian cuisine combining succulent pieces of meat, usually mutton, with potatoes, all cooked together in a flavorful and aromatic gravy.

While aloo gosht is a cherished delight in households, it is a rarity on restaurant menus. Its essence lies in embracing the art of homely cooking. The flavors are simple and authentic.

I am sharing my north indian style aloo gosht recipe in this post. This special family recipe holds the heart of my cooking traditions and its magical combination of spices and textures always excite our taste buds.

About My Recipe

• It's difficult to find mutton in Las Vegas so I make aloo gosht with either lamb or goat meat.
• The star of my aloo gosht recipe is the vibrant wet masala, freshly ground and composed of garlic and aromatic whole Indian spices like coriander, dry red chillies, cloves, and cardamon. Later in the post, you'll find a method to expedite the process using ready-made powdered spices.
• In this specific meat preparation, I incorporate tomatoes, which beautifully harmonize with the freshly ground spices, potatoes, and meat. Worth noting is that unlike my other meat recipes like lamb curry or rogan josh, this recipe does not include yogurt, making it entirely dairy-free.
• I slow cook my aloo gosht.
• My recipe stands apart from the pakistani-style aloo gosht. This is a common occurrence with many south asian recipes—while the dish names may match, the methods of preparation often diverge significantly.

Why You Will Love This Recipe

• Homestyle taste - One of the highlights of this mutton & potato curry is its comforting homely taste. It is not loaded with oil, dairy or nuts.
• Uses basic ingredients - You are going to need simple ingredients like onions, garlic, tomatoes, potatoes and a handful of spices. Most ingredients are easily available in kitchens. One of the key reasons why this dish screams homestyle!
• Fresh masala-The fresh ground garlic and spice paste is sharp, fragrant and bold. It elevates the taste of aloo gosht manyfolds.
• Versatility- You can use lamb, goat meat, beef or even chicken in this preperation. Bone in chicken works beautifully.
• Customizable- If you are in a rush and do not want to grind the masala, make a paste with easily available ground spices in your pantry. I am writing the instructions later.
• Authentic Taste- This is a traditional north indian style, authentic aloo gosht recipe that will surely entice your taste buds. 

Ingredients

• Red Meat - I use boneless lamb meat in my recipe today. I usually purchase boneless lamb leg which is meatier. You could use goat meat (easily available in halal shops) or mutton in the recipe.
• Potatoes - My first choice is usually russet potatoes. Sometimes, I use yukon gold potatoes or baby potatoes(left whole). Choose a starchy & creamy potato variety that is super comforting & delicious to sink your teeth into.
• Spices - We are going to use whole spices, soak them and make a paste. You will need dried red chilli, coriander powder, cumin seeds, green cardamom, black peppercorn and cloves. For tempering the oil, we will use bay leaf, mace and cinnamon.
• Ginger & Garlic - Use fresh pods of garlic or use peeled garlic available in stores. Fresh ginger is the best.
• Mustard Oil- Is my go to in north indian cooking. The aroma and subtle pungency it lends to the gravy is unmatched. You could use avocado oil or grapeseed oil. Add some ghee while cooking to add more richness and flavor.
• Tomatoes - For making indian curries, I use fresh roma tomatoes and campari tomatoes. The combination of these two varieties gives the gravy a very balanced tang and taste.
• Onions - I love using red onion in indian curries for their peppery, spicy and mildly sweetish taste. But no reason why you cannot use any regular onions of your choice. Go for them.
• Other ingredients - Salt,Turmeric Powder

How To Make Aloo Gosht

Make The Fresh Ground Masala (Spice Paste)

1. Soak the red chillies and dry spices - cumin, & coriander seeds, cardamom pods, cloves & peppercorns in ¼ -⅓ cup hot water for about 15 minutes to soften. 
2. Drain & place in 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.

Note - If you want to use ready to use ground spices, add 2-3 cloves when tempering the oil with bay leaf and cinnamon. For the spice paste, in a bowl, mix together below spice powders and use for marinating the lamb.

• 1 tablespoon minced garlic
• ½ tablespoon minced ginger
• 1 teaspoon ground cumin
• 1 tablespoon ground coriander
• 1.5 teaspoon red chili powder (hot, I use degi mirch) Adjust to taste
• ½ teaspoon cardamom powder
• ½ teaspoon black peppercorns

Marinate The Meat and Cut the Potatoes

3. Place lamb in a large bowl and add the spice paste over it. Rub all over and let the lamb stand for 15-20 minutes.
4. Peel the russet potatoes. Half them lengthwise, and cut each half into quarters. If you are using small potatoes, just half them. If using baby potatoes, I only peel the skins and leave them whole.

Make Aloo Gosht Curry

5. Heat up mustard oil in a heavy bottomed pot (dutch oven) with lid on medium heat till you see ripples on the surface. If you feel that the oil is smoky, take it off the heat and wait for a few minutes.
6. Temper the hot oil with bay leaves & cinnamon stick. Wait for 8-10 seconds till you smell the aroma.  Add the chopped raw onion & fry on medium heat with intermittent stirring till they turn golden brown.Takes about 8-10 minutes.
7. Lower heat & add the marinated lamb. Add ground turmeric. Fry the lamb with browned onions on medium flame for about 6-8 minutes till it appears nicely browned.
8. Add the chopped tomatoes and salt. Fry for another 3-4 minutes. You will see water from lamb and tomatoes separating at this point. This will help us in slow cooking the lamb.
9. Cover the pot, reduce the heat to low & let the lamb cook till about 90% cooked. It took approximately 40 minutes to reach that stage. You will need to check 1-2 times in between to make sure that there is enough liquid. Give the curry a stir and add ½ cup to 1 cup hot water or as needed.
10. Open the lid and add the potatoes next along with more water (½ cup hot water). Check the salt. Cover and let cook on low for another 15-20 minutes or so until the lamb is tender & potatoes are cooked through(firm).

Note - You will notice that at this stage the oil will be separating from the gravy. When the oil separates, the curry is ready. That thin layer of oil on top is indicates that you cooked the meat to perfection.

11. Switch off the heat. finish with a few pinches of garam masala & let the curry sit covered for at least 20 minutes or till ready to serve. Garnish with chopped fresh coriander if desired & serve warm. 

Potato Doneness

The way potatoes finish cooking could make or break aloo gosht. We want the potatoes to be cooked through but we don't want them overly soft. They should be intact, a little firm.

You will have to be careful during the last stages of cooking. Keep an eye and make sure that the potatoes don't overcook. Use a wooden spoon or soft spatula to gently stir the curry. If potatoes start disintegrating, it will spoil the texture of the gravy.

Recipe Tips

• Choose good quality meat for good flavor and tenderness.
• For the best taste, take time to grind the fresh masala.
• Using fresh onions, garlic, ginger and tomatoes are key to flavor in such traditional recipes. You could use ginger-garlic paste, avoid using canned tomatoes. You could add some green chilies while cooking if you wish. 
• Adjust the thickness of the gravy by adding water or cooking it down, depending on your preference.
• Rest the curry if possible. This way the flavors get a chance to meld together. And potatoes get a chance to absorb the flavor of the sauce even more.

Serving Suggestions

Serve aloo gosht with warm naan or flaky plain paratha or tandoori roti. You could also serve with steamed plain white basmati rice or cumin rice. Add a refreshing kachumber salad on the side.