Lamb & Potato Curry (Aloo Gosht)

Lamb & Potato Curry (Aloo Gosht)

An authentic curry of perfectly spiced  tender lamb with aromatic soft potatoes that is a staple in most homes in Pakistan and North India, and a true family favourite.


This is one of those traditional every day simple curries that is cooked in practically every Pakistani and North Indian household. Every family has their own version, but the one thing common is that it tends to be a family favourite and loved by all.



One of my fond earliest childhood memories is of my nanima (maternal grandmother) feeding me aloo gosht and rice by hand when I used to visit her in Pakistan. This is the beauty of food, with just a smell or a taste, it can bring back long-lost memories as well as special treasured memories which remain with you forever; and I can guarantee that aloo gosht will have this effect for many who have grown up with it.



Aloo gosht literally translates to meat and potatoes, and the most common meat used is either lamb or mutton on the bone, as cooking the meat on the bone keeps it tender as well as contributes to deepening the flavours of the rich, spicy, glossy “shorba” (gravy). It really is a delicious curry, made by carefully balancing a variety of different spices, which get absorbed into the fluffy potatoes as well as enhancing the flavour of the tender meat. Delicious served with basmati rice. A quintessential Pakistani curry, that is so dear to many, a must try as you will never find this at your typical Indian / Pakistani restaurant.



October 19, 2018
: 4
: 10 min
: 2 hr

An authentic curry of perfectly spiced tender lamb with aromatic soft potatoes that is a staple in most homes in Pakistan and North India, and a true family favourite.


  • 500g lamb or mutton pieces ideally with bone (can have boneless or combination of both)
  • 1/3 cup (5 tbsp) ghee (can use oil instead)
  • 1 ½ tbsp ginger garlic paste
  • 1 cup (1 large) onion, finely sliced
  • 1 ½ tsp cumin powder
  • 1 ½ tsp coriander powder
  • 1 ½ tsp Kashmiri red chilli powder (careful not to confuse with normal red chilli powder!)
  • 1 tsp salt
  • ½ tsp turmeric powder
  • 1 ½ cups (2 medium) tomatoes, finely diced
  • 1 1/2 cup (350ml) boiling water
  • 4 tbsp Greek yogurt
  • 3 large potatoes, peeled and cut into large chunks and soaked in a bowl of water
  • 1-3 green chillies (depending on preferred spice level), slit in the centre
  • 1 tsp garam masala
  • 2 tbsp coriander leaves, finely chopped
  • Step 1 Heat ghee in a large pan.
  • Step 2 Add the ginger garlic paste and fry for 2-3 mins on medium heat.
  • Step 3 Add in the onions and fry till lightly golden, stirring regularly. This will take approximately 10 mins.
  • Step 4 Add cumin powder, coriander powder, Kashmiri chilli powder, turmeric powder and salt. Fry for 2-3 mins until the raw spice smell has gone.
  • Step 5 Next add the meat and slightly brown.
  • Step 6 Mix in the diced tomatoes and cook, stirring regularly for approximately 5 mins.
  • Step 7 Add the water, stirring thoroughly. Bring to the boil, cover the pan with a lid and cook on low medium heat until the meat is tender, approximately 1 hour.
  • Step 8 Take out approximately 1/3 cup of the shorba (gravy) and stir in the greek yogurt. Add the mixture to the curry and stir thoroughly. (If the curry is looking slightly curdled, do not worry it will come together at the end).
  • Step 9 Drain the potatoes and add in the pan alongside the green chillies. Bring to boil, then lower heat to medium, cover and cook until the potatoes are tender, approximately 20mins.
  • Step 10 Lastly add the garam masala, give one final thorough stir and turn off the heat.
  • Step 11 Garnish with chopped coriander. Serve hot with steamed rice, naans or chapatti.
  • Step 12 Enjoy x

Related Posts



This guacamole is jam packed with flavour and makes a delicious spicy alternative to your classic guacamole. In this guacamole you get the creaminess of the avocados combined with zesty lime and earthy coriander as well as spicy hints of jalapeno & red chillies finished… read more.



Soft, pillowy light homemade naans that are made without yeast and on a skillet or frying pan. Even without a tandoor oven, these naans have the beautiful signature brown blisters and are amazingly delicious and so unbelievably easy to make.   For a long time… read more.

Leave a Reply

Your email address will not be published. Required fields are marked *