Aloo Gosht: An Incredible Ultimate Recipe for Mutton and Potato Curry

Why You’ll Love This Recipe

I like this recipe because it’s both rustic and comforting. The slow-cooked mutton becomes incredibly tender, and the potatoes soak up all the spices, giving them amazing flavor. I also enjoy how versatile it is—I can make it in a pot or pressure cooker depending on the time I have. It’s a dish that always reminds me of home-cooked meals shared with loved ones.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

– 500 grams mutton or lamb, cut into pieces
– 2-3 medium potatoes, peeled and cubed
– 2 large onions, finely sliced
– 2-3 green chilies, slit lengthwise
– 1 tablespoon ginger-garlic paste
– 1 teaspoon turmeric powder
– 1 tablespoon red chili powder (adjust to taste)
– 1 tablespoon coriander powder
– 1 teaspoon cumin seeds
– 1 teaspoon garam masala
– 4 tablespoons cooking oil or ghee
– Salt, to taste
– Fresh coriander leaves, for garnishing
– 3-4 cups water

Directions

1. I heat oil or ghee in a large pot or pressure cooker over medium heat.

2. I add the sliced onions and cook them until golden brown, about 5–7 minutes.

3. I stir in the ginger-garlic paste, turmeric, red chili powder, and coriander powder, letting them cook for 2–3 minutes.

4. I add the mutton pieces, season with salt, and brown the meat for 5–7 minutes.

5. I pour in 3–4 cups of water to cover the meat, then bring it to a boil. I lower the heat, cover, and cook until tender (about 20–25 minutes in a pressure cooker or longer in a pot).

6. I add the cubed potatoes and green chilies, mixing well.

7. If the curry feels too thick, I add more water to adjust the consistency.

8. I continue cooking for 20–25 minutes until the potatoes are soft.

9. I sprinkle in garam masala and stir gently, cooking for another 5 minutes.

10. I turn off the heat and garnish with fresh coriander before serving.

Servings and Timing

This recipe serves 4–5 people. It takes about 15 minutes of prep time and 1 hour of cooking, for a total of 1 hour and 15 minutes.

Variations

I sometimes replace mutton with chicken for a quicker version, or I add extra vegetables like carrots or peas for more variety. If I want a richer curry, I use ghee instead of oil. For a spicier kick, I add more green chilies or an extra pinch of red chili powder. I also like adjusting the thickness of the gravy depending on whether I’m serving it with rice or naan.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it on the stove over medium heat, adding a splash of water if the gravy thickens too much. It also freezes well for up to 2 months, and I thaw it overnight in the fridge before reheating.

FAQs

Can I use lamb instead of mutton?

Yes, I often use lamb, and it cooks a bit faster than mutton while still being tender.

How do I make this curry spicier?

I add more green chilies or an extra spoon of red chili powder for more heat.

Can I make this in a slow cooker?

Yes, I brown the onions and meat first, then transfer everything to a slow cooker and let it cook for 6–7 hours on low.

What is the best side dish for Aloo Gosht?

I like serving it with basmati rice, naan, or roti to soak up the gravy.

Can I prepare it ahead of time?

Yes, I find the flavors deepen when it sits overnight, making it even tastier the next day.

Do I need to peel the potatoes?

I usually peel them for a smoother curry, but I sometimes leave the skins on for more texture.

Can I reduce the oil?

Yes, I sometimes use less oil, but the onions won’t brown as deeply, which slightly changes the flavor.

How do I know the mutton is cooked?

It should be tender enough to pull apart easily with a fork.

Can I make a thicker gravy?

Yes, I cook uncovered at the end to let the sauce reduce and thicken.

Can I add tomatoes to this recipe?

Yes, I sometimes add chopped tomatoes or tomato puree for extra depth and tang.

Conclusion

Aloo Gosht is one of those timeless recipes I always come back to when I want something hearty and comforting. I love the balance of tender meat, soft potatoes, and rich spiced gravy. It’s a dish that feels special yet approachable, and every time I make it, I end up with a meal that brings warmth and satisfaction to the table.

Aloo Gosht: An Incredible Ultimate Recipe for Mutton and Potato Curry

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4–5 servings
• Category: Main Dish
• Method: Stovetop or Pressure Cooker
• Cuisine: South Asian
• Diet: Halal

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Description

Aloo Gosht is a traditional South Asian curry made with tender mutton or lamb and hearty potatoes simmered in a spiced onion-based gravy. Rich, flavorful, and comforting, it’s perfect with rice or naan for family meals or gatherings.

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Ingredients

• 500 grams mutton or lamb, cut into pieces
• 2–3 medium potatoes, peeled and cubed
• 2 large onions, finely sliced
• 2–3 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder (adjust to taste)
• 1 tablespoon coriander powder
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 4 tablespoons cooking oil or ghee
• Salt, to taste
• Fresh coriander leaves, for garnishing
• 3–4 cups water

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Instructions

1. Heat oil or ghee in a large pot or pressure cooker over medium heat.
2. Add sliced onions and cook until golden brown, about 5–7 minutes.
3. Stir in ginger-garlic paste, turmeric, red chili powder, and coriander powder. Cook for 2–3 minutes.
4. Add mutton pieces, season with salt, and brown for 5–7 minutes.
5. Pour in 3–4 cups of water to cover the meat. Bring to a boil, then cover and cook until tender (20–25 minutes in a pressure cooker or longer in a pot).
6. Add cubed potatoes and green chilies. Mix well.
7. If curry is too thick, add more water to adjust consistency.
8. Continue cooking for 20–25 minutes until potatoes are soft.
9. Sprinkle garam masala and stir gently. Cook another 5 minutes.
10. Turn off heat and garnish with fresh coriander before serving.

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Notes

• Lamb can be used instead of mutton for faster cooking.
• For a richer curry, use ghee instead of oil.
• Add tomatoes for extra depth and tanginess.
• For spicier flavor, add more green chilies or red chili powder.
• Adjust gravy thickness depending on whether serving with rice (thinner) or naan (thicker).
• Curry tastes even better the next day as flavors deepen.

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Nutrition

• Serving Size: 1 portion (about 1/5 of recipe)
• Calories: 420
• Sugar: 4g
• Sodium: 640mg
• Fat: 24g
• Saturated Fat: 8g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 95mg