Aloo Gosht Recipe - Lamb/Mutton And Potato Curry
Aloo gosht is one of the best Pakistani lamb/mutton curry recipe prepared with potatoes. Here I am making traditional style loaded with gravy and packed with the aroma that can’t be ignored. It’s a one pot comforting curry idea to serve at dinner or lunch. Make it on the stovetop in a slow cooker or in an Instant pot to get the perfect stew taste.
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Servings: 3 Person
Calories: 466kcal
Equipment
- Pan, Caldron, Pot
Ingredients
- 500 gms Mutton
- 1 tablespoon Oil
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 cup Yogurt
- 1 tablespoon Brown Onion
- 1 teaspoon Garam Masala Powder
- 2 cups Water
- 3 Potatoes Big size (Cubes)
Instructions
Aloo Gosht Recipe (Stovetop)
- In a pan, golden fry 2 big onion slices. Take it out as it gets crispy and golden in color.
- (Keep it in a cool place to crushed easily).
- Now in the same pan, add mutton in 1 tablespoon oil and cook on high heat until it changes the color.
- Add, salt, red chili, turmeric, and coriander powder and cook on high heat to get rid of spice rawness.
- Now add 1 cup of yogurt and cook to make a thick curry.
- As the yogurt blended well in curry add the golden fried onion. Crushed well before adding in curry.
- Mix well.
- Add 400 ml water and cook on medium to low heat for about 30 to 40 minutes to tender the meat.
- In the meanwhile, fry potatoes.
- In a pan, add 3 teaspoon oil and heat it up.
- Add potato cubes season with salt, red chili, and turmeric. Slightly fry for few minutes and add potatoes in curry.
- Before adding potatoes stir the curry to show the thick texture.
- Also add salt, garam masala powder.
- Mix well.
- Add 2 cups of water.
- Cover the lid for 20 to 25 minutes on low to medium heat.
- After 25 minutes add green chilies and cover for 5 minutes.
- Now ‘aloo gosht’ is ready!
- Serve with tandoori naan.
Instant Pot Aloo Gosht
- First, switch the instant pot to saute mode and heat up the oil.
- Fry the onion to golden brown color and take it out.
- Then shallow fry the potatoes and take it out.
- Now add mutton and cook for about 5 to 8 minutes until it changes color.
- Add the spices with mutton. Salt, red chili, turmeric, and coriander powder. Cook the spices with meat for about 3 to 4 minutes to get rid of the distinct odor of spices. Give a splash of water if you feel it’s needed.
- Now add yogurt and cook for 6 minutes to mix the yogurt with curry in an even color. Keep stirring during this process.
- Now add 2.5 cups of water and give it a good mix.
- Remove the Saute mode of Instant pot.
- Properly cover the lid of pot.
- Turn on the Pressure Cooking mode at high and set the timing to 20 minutes. Seal the steam vent for proper cooking.
- After 20 minutes, release the steam vent and wait for 15 minutes to settle it.
- Now open the instant pot and add shallow fried potatoes.
- Sprinkle garam masala and add green chilies. Mix well.
- Cover the lid and set the pressure cooking to 2 minutes.Now the Instant pot Aloo Gosht is ready to serve.
Video
Notes
- Use mutton/lamb with bones to make the perfect flavor of aloo gosht.
- Starchy potatoes are good in taste. Avoid potatoes with a sweet flavor.
- Add the right quantity of ingredients to make the perfect curry (salan).
- If you are making degi aloo gosht then avoid tomatoes as it will change the taste.
- Always cook the spices on high heat to get rid of rawness and odor.
- Make sure the masala should not stick on the pan as it will add burnt taste in curry.
- Don't forget to add crushed brown onion.
- Always crushed brown onion with hands. Never make a paste.
- Run the spoon to smooth the masala curry to make the perfect curry.
- If you like the flavor of dried mint then rub it on your palm and sprinkle evenly.
- Never make aloo gosht in a steel pan or any other pot that has a high probability of sticking during cooking.
Nutrition
Serving: 400g | Calories: 466kcal