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Aloo gosht on a plate topped with chopped cilantro and rice and naan in the background.

Aloo Gosht

Tressa Jamil
Authentic aloo gosht is a Pakistani comfort meal that keeps you coming back for the succulent, spiced mutton and fork-tender potatoes.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 8 Servings
Calories 242 kcal
Equipment
Ingredients
  
  • ⅓ cup ghee
  • 1 black cardamom
  • 3-4 green cardamom
  • ½ teaspoon black peppercorns
  • ½ cinnamon stick
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon ginger paste
  • 1 teaspoon salt
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon coriander powder
  • 1½ pounds goat meat, bone-in and cut into 1-inch pieces
  • 2 medium tomatoes, pureed
  • ¼ cup yogurt, full-fat
  • 3-4 Yukon gold potatoes, peeled, and cut into ¼ - inch rounds
  • 1 pinch garam masala, to garnish
  • 1 serrano pepper, thinly sliced, to garnish
  • ½ cup cilantro, chopped, to garnish
Instructions
 
  • Warm the ghee in a Dutch oven over medium heat. Add black cardamom, green cardamom, black peppercorn, and a cinnamon stick to the pan and cook until the ingredients sputter, for about 30 seconds.
  • Add the onions and saute for 10 minutes until they become translucent and soften. Then, stir in garlic and ginger paste and cook for another 30 seconds.
  • Season with salt, Kashmiri chili powder, red pepper flakes, ground cumin, turmeric, and coriander powder.
  • Increase the heat and add the goat meat to the pan. Keep stirring on high heat to seal in the juices. Then, deglaze the pan with the chopped tomatoes and stir to combine.
  • Reduce the heat to medium, and add just enough water to cover the goat, about 1 cup. Cook until the meat is almost tender, for about 30 minutes to 1 hour.
  • Remove the lid and continue cooking. Simmer while gradually adding the yogurt until the gravy is smooth and the oil separates to the edges, about 10-15 minutes.
  • Add the potatoes and nestle them into the pot. Add ½-1 cup of water, if necessary, to cover the potatoes. Cover and cook for 10-15 minutes, until the potatoes are fork-tender.
  • Garnish with a sprinkle of garam masala, fresh green chilies, and chopped cilantro.
Notes
Expert Tips:
  • If you prefer aloo gosht with more shorba (or curry), increase the amount of onions, tomatoes, and water. Similarly, if you prefer a thicker stew, reduce the onion and tomato quantity.
  • Like bhuna and palak gosht, preparing aloo gosht involves a cooking technique called ‘bhunning.’ During the cooking process, the goat tenderizes in a Dutch oven. Then, the meat fries in the pan with the onions and tomatoes until it reduces and the ghee escapes to the sides, resulting in a highly concentrated and flavorful masala.
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Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 242 kcal | Carbohydrates: 9 g | Protein: 24 g | Fat: 12 g | Saturated Fat: 7 g | Monounsaturated Fat: 3 g | Cholesterol: 88 mg | Sodium: 371 mg | Potassium: 194 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 6 IU | Vitamin C: 15 mg | Calcium: 9 mg | Iron: 76 mg
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