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Aloo gosht or mutton curry with potatoes is a Pakistani meat curry made with meat (mutton or goat meat in this recipe) and potatoes in a curry base made of onion and tomatoes. Recipe includes stovetop method and pressure cooker method.  
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5 from 1 vote

Aloo Gosht or Mutton curry with Potatoes

Aloo gosht is a Pakistani meat curry made with meat (mutton or goat meat in this recipe) and potatoes in a curry base made of onion and tomatoes. Recipe includes stovetop method and pressure cooker method.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Dinner
Cuisine: Pakistani
Servings: 4 people
Calories: 381kcal
Author: Kiran

Ingredients

  • 4 tablespoons oil
  • 2 medium onions sliced
  • ½ kg mutton cut into pieces (bone-in) goat meat
  • 2 medium potatoes cut into large quarters
  • 2 tomatoes chopped
  • 1 tablespoon ginger garlic paste
  • salt to taste
  • ¼ teaspoon turmeric
  • ½ teaspoon red chili powder
  • 2 teaspoon coriander powder
  • 2 green chilies sliced
  • ¼ cup fresh coriander

Instructions

  • Heat oil in a large pot. Add onions, and fry till golden brown. Take out the onions, and place in a blender. Blend with ¼ cup water into a chunky paste.
  • In the same pot, heat the oil again and add onion paste. Fry for a few seconds and then add ginger garlic paste followed by mutton pieces.
  • Fry for 2 – 3 minutes till the colour of mutton changes, and then add coriander powder, red chili powder, turmeric and salt.
  • Fry for a minute or so, then add tomatoes. Fry for about 15 – 20 minutes till tomatoes soften.
  • Add about 2 cups of water. Adjust water based on the amount of gravy that is preferred.
  • Bring the salan to a boil, and then turn heat to low. Cover with the lid ¾th of the way, and cook for about 15 minutes. Add the potatoes and keep cooking, till the mutton and potatoes both are tender. This will take about an hour. 
  • Once the mutton is tender, garnish with green chilies and coriander. Serve hot with naan or rice. 

Pressure cooker method

  • Follow steps 1 – 4 in the saute / sear / cook mode in your pressure cooker. Once the tomatoes are softened, add potatoes and 2 cups of water. Pressure cook for 22 minutes (see notes), and quick release. Open the pressure cooker, and use the saute / sear mode to reduce the gravy to your desired consistency.

Notes

  • Make sure the onions are a dark golden brown (but not burnt) as that will contribute to the rich colour of the final salan / shorba. 
  • Mutton takes about 1 hour – 1 ½ hours to cook in total, which is why the potatoes are added later in the stove top, otherwise they will turn mushy.
  • Chicken or lamb can be used instead of mutton, but time will have to be adjusted accordingly. If using chicken make sure to use bone-in chicken pieces, and the total cook time would be about 45 minutes.
  • I use the Philips Viva electric pressure cooker. You may need to adjust time and method based on the pressure cooker you personally have. 

Nutrition

Calories: 381kcal
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