Aloo Gosht Recipe

Pakistani aloo gosht or meat and potato curry.

Aloo Gosht Recipe

A rich mutton and potato curry or aloo gosht is the perfect one-pan dinner for those who love a bit of spice in their lives!

Course Main Course

Cuisine Anglo Indian

Keyword aloo gosht, lamb and potato curry, mutton and potato curry, Pakistani aloo gosht

Prep Time 15

Cook Time 3 30

Additional Time 2

Total Time 5 45

Servings Servings

Calories 1036kcal

Author Brian Jones

Ingredients

350 g Diced Lamb Shoulder 12oz (Mutton will work even better)
4 Garlic Cloves
25 g Ginger 1 thumb-sized piece
60 g Tamarind Pulp 1½" Cube
60 ml Boiling Water ¼ Cup
1 Large Onion 250g
2 Red Chilli Peppers
½ tablespoon Cumin Seeds
½ tablespoon Coriander Seeds
1 teaspoon Fennel Seeds
2 tablespoon Oil
8 Cardamom Pods
1 Cinnamon stick
1 Star Anise
6 Curry Leaves
2 Medium Potatoes 300g
1 tablespoon Gram Flour
1 tablespoon Dried Fenugreek Leaves
1 teaspoon Turmeric
1 teaspoon Kashmiri Chilli Powder
1 teaspoon Coarse Sea Salt
1 tablespoon Tomato Puree
2 tablespoon Jaggery
3 tablespoon Lime Pickle
250 ml Water 1 Cup

Instructions

Pour the boiling water over the tamarind pulp and set aside for 10-15 minutes.
Cut the lamb into a 2-3cm (1-1¼") dice.
Mash the garlic cloves into a paste.
Peel and grate the ginger.
Pass the tamarind pulp through a fine mesh sieve and pour it over the lamb, then add the garlic and ginger, mix well, cover, refrigerate and allow to marinate for at least 2 hours and up to 24 hours.
When you are ready to cook, peel the onion, cut it in half and slice it into 2-3mm (⅛") thick slices.
Slice the chilli pepper into rounds as thinly as you can.
Place the cumin, coriander, and fennel seeds in a pestle and mortar and give them a bash; you just want to break them up a little and not turn them into a powder.
Heat a wide heavy-based (20cm-8") saucepan (make sure that it is oven-proof if you are going to oven bake) over a high heat and add the oil when it is hot. Throw in the star anise, cinnamon stick, cardamom pods and curry leaves, followed by the bruised seeds.
They should crackle within seconds, add the sliced onion and then reduce the heat to medium-high and cook for 15 minutes, stirring occasionally.
Peel the potatoes and cut one into a 5-7mm (¼") dice; the other into a 2-3cm (1-1¼") dice.
Chop the lime pickle.
Add the gram flour to the pan and stir continuously for 2 minutes.
Add the lamb and the marinade, followed by the potatoes, tomato puree, salt, turmeric, fenugreek leaves, and chilli pepper.
Pour in the water and add the chopped lime pickle and the jaggery, then stir until everything is combined.
Turn the heat down to low, add a lid and cook for 2.5-3 hours or transfer to an oven and cook at 140°C or 285°F for 3 hours. Or you can transfer to a slow cooker and cook for 4-6 hours on low.
Remove the lid for the last 20 minutes of cooking time. Not applicable if cooking in a slow cooker.
Crush some of the smaller potatoes with the back of a fork before serving to give the sauce some extra body.

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