Aloo gosht

Aloo gosht is a meat and potato curry which is very popular in Pakistan, India and Bangladesh. However, unlike most curries you’ve probably consumed at “Indian” restaurants in the UK, this curry has a broth/ stew like consistency. It’s considered a comfort food in Pakistan—I certainly crave (and request) it when I go home to see my mum.

And I’m sure once you make it yourself, it will become your go-to comfort food too!

Cooking time: 40 mins- 1 hour


  • 1 onion finely chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 500g diced lamb
  • 2 large peeled potatoes
  • Handful fresh coriander chopped
  • One bullet green chilli
  • 1 tomato finely chopped
  • 1-2 cups water



  1. In a saucepan (or pressure cooker if you have one) add a splash of vegetable oil and fry the onions on medium heat until a golden colour.
  2. Add the ginger and garlic paste with a little bit of water so it doesn’t stick. Stir for a couple of minutes.
  3. Add the lamb and fry until it’s brown.
  4. Add the red chilli powder, coriander powder, and garam masala and fry for a couple of minutes.
  5. Add the chopped tomatoes.
  6. If you’re using a pressure cooker, add a cup of water and pressure cook for 10-15 minutes.
  7. If you are using a regular saucepan, add a cup of water and boil on medium to high heat for 30 minutes until the lamb is tender. Add more water if necessary ( the consistency should be like a broth- this is known as the shorba).
  8. Once the lamb is cooked, cut the potatoes into thick 2-inch pieces and add to the sauce pan.
  9. Add salt to taste
  10. Once the potatoes are cooked, garnish with sliced green chillies and coriander.
  11. Serve with a fresh roti or a buttery flakey paratha! Yum…

2 Comments Add yours

  1. mistimaan says:

    Nice recipe


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