Entree: Pakistan – Punjab – آلو گوشت ➤ Aloo Gosht (Meat and potato curry braised in a fragrant spiced gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) bone-in lamb shoulder or mutton, cut into 1–1.5 inch (2.5–3.8 cm) pieces
- 2 tbsp (30 ml) ghee or vegetable oil
- 1 bay leaf (no measurement required)
- 1 tsp (5 g) cumin seeds
- 2 medium onions, thinly sliced, approx. 200 g
- 2 tbsp (30 ml) garlic-ginger paste
- 2 medium tomatoes, chopped, approx. 240 g
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1 tsp (5 g) coriander powder
- 1 tsp (5 g) garam masala
- 1 1/2 tsp (8 g) kosher salt, or to taste
- 1 1/2 cups (360 ml) water or lamb stock
- 2 large potatoes, peeled and cut into chunks, about 1 lb (450 g)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 green chili, slit (optional)
- Lemon wedges for serving (optional)

Instructions

1. Heat ghee or oil in a heavy-bottomed pot over medium-high heat. Add bay leaf and cumin seeds; fry until fragrant (about 30 seconds).
2. Add sliced onions and cook, stirring, until deep golden brown, about 10–12 minutes.
3. Stir in garlic-ginger paste and cook 1–2 minutes until raw aroma subsides. Add chopped tomatoes and cook until tomatoes break down and oil separates, about 5–7 minutes.
4. Add turmeric, red chili powder, coriander powder, and salt; stir to combine. Add the lamb pieces and sear on all sides until lightly browned, about 5–8 minutes.
5. Pour in water or stock to just cover the meat, bring to a boil, then reduce heat to low, cover, and simmer gently for 35–45 minutes until the meat is nearly tender.
6. Add the potato chunks, cover, and continue simmering 15–25 minutes until potatoes and meat are tender and gravy has thickened. Stir in garam masala and adjust salt and chili.
7. Garnish with chopped cilantro and optional slit green chili. Serve hot with steamed rice or flatbread.