Aloo Gosht
Ingredients
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- 1/4 cup neutral oil
- 1 tsp cumin seeds
- 1 each bay leaf
- 1 each cinnamon stick – 2-inch piece
- 1 each black cardamom pod
- 3 each green cardamom pods
- 4 each clove
- 2 cups onion – thinly sliced (~1.5 medium onions)
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 2 pounds goat, bone-in – cut into 2-inch pieces
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 1/2 tsp kosher salt
- 2 cups tomato – finely chopped (~3 medium tomatos)
- 1/2 cup plain whole-milk yogurt – whisked
- 3 cups water
- 1 pounds potato – peeled and cut into 1.5-inch chunks (~3 medium potatos)
- 2 each green chilies – slit lengthwise
- 1/2 tsp garam masala
- cilantro leaves – chopped (for garnish)
Instructions
1. Heat the neutral oil in a heavy pot over medium-high heat until shimmering, 2–3 minutes.
2. Add the cumin seeds, bay leaf, cinnamon stick, black cardamom, green cardamom, and cloves; let them sizzle until fragrant, 30–45 seconds.
3. Add the sliced onion and cook, stirring often, until deep golden brown, 10–12 minutes.
4. Stir in the ginger paste and garlic paste; cook until the raw aroma fades, 1–2 minutes.
5. Add the goat pieces and sear, tossing to coat with the onions and spices, until lightly browned, 6–8 minutes.
6. Sprinkle in the ground coriander, ground cumin, red chili powder, turmeric, and kosher salt; fry 1 minute.
7. Add the chopped tomato and whisked yogurt; cook, stirring frequently, until the mixture thickens and the oil separates around the edges (bhunai), 8–12 minutes.
8. Pour in the water, scrape up any browned bits, and bring to a boil. Reduce to a gentle simmer, cover, and cook until the meat is tender, 45–60 minutes, stirring occasionally (a fork should slide into the meat with slight resistance).
9. Add the potato chunks, re-cover, and simmer until the potatoes are just tender and the gravy shows small beads of oil on top, 12–15 minutes.
10. Stir in the green chilies and garam masala; simmer 3–5 minutes to bloom the spices. Adjust salt and water for a medium-thick gravy as desired.
11. Turn off the heat and rest 5 minutes. Discard the bay leaf and whole cardamom pods if you like, scatter with chopped cilantro, and serve hot with roti, naan, or steamed rice.
Aloo Gosht is a hearty Pakistani meat-and-potato curry where tender bone-in goat or mutton simmers with potatoes in a warmly spiced, tomato-yogurt gravy. The flavor balances caramelized onions, earthy coriander and cumin, and the smoky depth of whole spices like cardamom, cinnamon, and cloves. The texture is luscious yet rustic: soft potatoes nestled in a rich, medium-thick gravy that clings to each piece of meat. It’s comforting, home-style food designed to be scooped up with roti or naan, or ladled over steamed rice.
Rooted in Punjabi and broader North Indian–Pakistani cooking, Aloo Gosht has long been a family favorite across the region, often appearing on weekend tables and festive spreads. In Pakistan, “mutton” commonly refers to goat, and that choice of meat is central to the dish’s character, though lamb is used in some households. The technique of bhunai—frying the masala until the oil separates—defines the curry’s depth and color. Over time, the dish has traveled with South Asian diasporas, retaining its bones while adapting subtly to local pantries and cook times.