Entree: Pakistan – Lahore Street Food – آلو گوشت ➤ Aloo Gosht (Hearty Pakistani meat curry of tender meat cooked with potatoes in a spiced onion-tomato gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

- 1.5 lb (680 g) mutton or lamb, bone-in, cut into pieces
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 large (about 300 g) onions, thinly sliced
- 2 tbsp (30 g) ginger-garlic paste
- 2 medium (about 300 g) tomatoes, chopped
- 3 medium (about 450 g) potatoes, peeled and cut into large chunks
- 1/2 cup (120 g) plain yogurt, whisked (optional, for extra body)
- 1 tsp (5 g) turmeric powder
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) garam masala
- 1 tsp (5 g) salt, or to taste
- 4 cups (960 ml) water or enough to cover the meat
- 2 bay leaves
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 cinnamon stick (about 2 inches / 5 cm)
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 2 tbsp (30 ml) lemon juice (optional)

Instructions

1. Heat oil or ghee in a heavy-bottomed pot over medium heat. Add bay leaves, cardamom, cloves, and cinnamon; sauté until aromatic, about 30 seconds.
2. Add the sliced onions and cook, stirring occasionally, until deep golden brown and caramelized, about 12–15 minutes.
3. Stir in the ginger-garlic paste and cook 1–2 minutes until the raw aroma dissipates. Add turmeric, ground coriander, cumin, and red chili powder; fry briefly to bloom the spices.
4. Add the mutton pieces and increase heat to medium-high. Brown the meat on all sides for 6–8 minutes so spices coat the pieces.
5. Add chopped tomatoes and cook until they break down, 5–7 minutes. If using, stir in the whisked yogurt now and cook for 2–3 minutes to combine.
6. Pour in water to cover the meat, add salt, and bring to a simmer. Reduce heat to low, cover, and cook gently until the meat is nearly tender, about 40–50 minutes (or use a pressure cooker for 20–25 minutes).
7. Add the potato chunks to the pot, stir gently, and simmer uncovered until potatoes and meat are fully tender and gravy has thickened to your liking, about 15–20 minutes more.
8. Stir in garam masala and lemon juice if using; check seasoning and adjust salt or chili. Remove whole spices (optional) or leave for presentation.
9. Garnish with chopped cilantro and serve hot with naan, roti, or steamed rice.