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Aloo Gosht (Mutton and Potato Curry)

A hearty, home-style curry with tender mutton and soft potatoes in a rich, spiced gravy. Aloo Gosht is true Pakistani comfort food.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Dish (Desi)
Cuisine Punjabi
Servings 4 people
Calories 430 kcal

Ingredients
  

  • 700 grams mutton (bone-in, washed and drained)
  • 3 medium potatoes (peeled and halved or quartered)
  • 4 medium tomatoes (chopped or blended)
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1/2 cup oil
  • 1 tbsp red chilli powder (adjust to taste)
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • Salt to taste
  • 1 tsp garam masala
  • 2 green chillies (optional)
  • Fresh coriander (chopped, for garnish)
  • Water (for gravy)

Instructions
 

  • Sauté the Onions: Heat oil in a large pot. Add cumin seeds and sliced onions. Sauté until golden brown.
  • Add Mutton & Aromatics: Add the mutton along with garlic and ginger paste. Cook for 5–6 minutes until browned and fragrant.
  • Spices &Tomatoes: Add red chilli powder, turmeric, coriander powder, and salt. Stir well, then add chopped/blended tomatoes. Cover and cook on medium heat for 10–15 minutes, stirring occasionally, until the oil separates from the masala.
  • Add Water & Cook Mutton: Pour in about 2 cups of water (or enough to cover the meat), bring to a boil, then cover and simmer on low heat for 40–50 minutes, or until the mutton is about 80% cooked. Use a pressure cooker to reduce time if preferred.
  • Add Potatoes: Add the potatoes and cook uncovered for another 15–20 minutes until they are soft and the curry has thickened to your liking.
  • Final Touches: Add garam masala and green chillies(if using). Simmer for 5 more minutes.
  • Garnish & Serve: Sprinkle with chopped coriander and serve withnaan, roti, or rice.

Notes

  • Use waxy potatoes (like Maris Piper) to avoid them falling apart.
  • Always add potatoes once the mutton is mostly done — they’ll soak up the flavour without getting mushy.
  • Add a splash of lemon juice at the end for a flavour boost.
 
Q: Can I use beef instead of mutton?
Yes, just extend the cooking time by 15–20 minutes as beef takes longer to tenderise.
Q: Why are my potatoes breaking apart?
Try using firmer potatoes and add them only in the last 15–20 minutes.
Q: Can I make this in a pressure cooker?
Definitely! Pressure cook mutton for 15 minutes first, then add potatoes and cook uncovered.
Q: What can I serve this with?
Traditionally it’s served with chapati, naan, or plain basmati rice.