📝 About This Recipe
Aloo Gosht is the quintessential soul food of North India and Pakistan, a majestic harmony of succulent bone-in mutton and buttery potatoes simmered in a silky, aromatic gravy. This recipe captures the essence of a traditional 'Shorba' (thin gravy), where the marrow from the bones enriches the sauce with a deep, savory complexity. Infused with hand-ground spices and finished with fresh coriander, it is a heartwarming masterpiece that evokes memories of Sunday family lunches.
🥗 Ingredients
The Meat and Potatoes
- 750 grams Mutton or Lamb (bone-in, cut into 1.5-inch pieces)
- 3 large Potatoes (peeled and quartered into chunks)
Aromatic Base
- 4 tablespoons Vegetable Oil or Ghee (ghee provides a richer flavor)
- 2 large Onions (very thinly sliced)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 2 medium Tomatoes (finely chopped)
- 1/2 cup Yogurt (whisked until smooth)
Whole and Ground Spices
- 1 teaspoon Cumin Seeds
- 4 pods Green Cardamom (slightly crushed)
- 1 inch Cinnamon Stick
- 4-5 pieces Cloves
- 1.5 teaspoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 2 teaspoons Coriander Powder
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Garam Masala (added at the end)
- 1.5 teaspoons Salt (adjust to taste)
Finishing Touches
- 1/4 cup Fresh Cilantro (finely chopped)
- 3-4 pieces Green Chilies (slit lengthwise)
- 1 inch Ginger (cut into thin juliennes for garnish)
👨🍳 Instructions
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1
Heat the oil or ghee in a heavy-bottomed pot or pressure cooker over medium-high heat. Add the whole spices (cumin, cardamom, cinnamon, and cloves) and let them sizzle for 30 seconds until fragrant.
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2
Add the sliced onions to the pot. Sauté them patiently for 10-12 minutes until they turn a deep golden brown. This 'bhuna' process is critical for the color and depth of the gravy.
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3
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
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4
Add the mutton pieces. Increase the heat to high and sear the meat for 5-7 minutes, stirring frequently, until the meat changes color from pink to a light brown.
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5
Lower the heat to medium and add the red chili powder, coriander powder, turmeric, and salt. Add a splash of water to prevent the spices from burning and sauté for 2 minutes.
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6
Add the chopped tomatoes and cook until they soften and the oil begins to separate from the masala (the 'bhuna' stage).
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7
Lower the heat to low and gradually stir in the whisked yogurt. Stir continuously to prevent the yogurt from curdling until it is fully incorporated into the gravy.
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8
Add 3 cups of hot water. If using a pressure cooker, seal and cook for 4-5 whistles (about 15-20 mins). If using a regular pot, cover and simmer on low-medium heat for 45-50 minutes until the meat is 80% tender.
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9
Once the meat is nearly done, add the potato chunks and slit green chilies. The potatoes will absorb the flavors of the meat as they cook.
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10
Cover and cook for another 12-15 minutes, or until the potatoes are fork-tender and the meat is falling-off-the-bone soft.
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11
Check the consistency of the shorba (gravy). If it is too thick, add a little hot water. If too thin, simmer uncovered for a few minutes.
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12
Sprinkle the garam masala and fresh cilantro over the curry. Give it one final, gentle stir.
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13
Turn off the heat, cover the pot, and let it rest for 5 minutes. This allows the 'tari' (oil) to rise to the surface, giving it a beautiful finish.
💡 Chef's Tips
Always use bone-in meat; the marrow is what gives Aloo Gosht its signature gelatinous and rich mouthfeel. Don't rush the onions—they must be deep golden brown to ensure the gravy has a dark, rich color rather than a pale yellow. Sautéing the meat with spices (the 'Bhuna' technique) is essential to remove any gamey smell and lock in the juices. Cut your potato chunks large enough so they don't disintegrate into the gravy before the meat is fully tender. If you prefer a thicker gravy, mash one or two of the cooked potato pieces directly into the sauce.
🍽️ Serving Suggestions
Serve piping hot with fluffy Basmati rice or Steamed Jeera (cumin) Rice. Pair with hot, buttered Tandoori Naan or Khamiri Roti to soak up the flavorful shorba. A side of 'Kachumber' salad (diced cucumbers, onions, and tomatoes with lime) provides a refreshing crunch. A dollop of fresh mint chutney and a few wedges of lemon on the side help cut through the richness of the lamb. A glass of chilled salty Lassi is the perfect beverage accompaniment to this hearty meal.