Pakistani Aloo Gosht Recipe
A delicious aloo gosht stew that is homestyle delicious and perfect comfort food. Serve it with basmati rice or roti. Pair it with fresh green or Indian cucumber salad.
Servings 6 serving
- 1.1 pound lamb/mutton/beef pieces with bones ,I used goat leg pieces. (500 gm)
- ½ cup oil ,use less if using fried onions
- 2 (250 gram) onions sliced or ½ cup packed fried onions, see notes
- 1 to 1½ tablespoon green chilli paste ,less or more chilli as per spice level
- 1 tablespoon ginger garlic paste
- ½ tablespoon coriander powder
- 1 teaspoon cumin seeds or powder
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri chilli for colour, optional
- ½ teaspoon salt
- 1 inch cinnamon
- 8 nos black pepper
- 4 cloves
- 1 black cardamom , split
- 3 tomatoes , cut in large chunks or pureed
- 3-4 medium potatoes
- Water as required
- 2-3 green chillies slit, deseeded
- Fistful fresh coriander leaves chopped
- 2 lemon wedges to serve along
Take oil in a pot and fry onion slices for 15 minutes on slow heat, cover the pot. Fry further on medium flame for 5 minutes until light golden.
Now, add all spices, give it a stir and let spices sizzle.
Add meat in the pot and fry further for 7 minutes until meat changes it's color to brown.
Stir in tomatoes and cover the pot. Cook for 3-4 minutes. Then add ½ cup warm water, cover the pot. Cook on slow heat for 30-45 until meat is tender. (You may cook in a pressure cooker.)
Remove lid and cook for 10 minutes on medium heat with frequent stirring until oil separates on the side of the pot. (Bhunnofying)
Pour ¾ cup water in the pot, stir and throw in potatoes chunks. Potatoes should be immersed in gravy. Cover the lid and cook for 7-10 minutes until potatoes are fork tender.
Garnish with coriander and chillies.
Take onions and tomatoes, cut each into four pieces. Then put it in the pot along with all other ingredients except potatoes and garnish. Let it pressure cook on medium heat until meat is tender. (You can do this in a pressure cooker or instant pot. Cooking time will vary between 15-25 minutes. You just need the meat to be super soft. (If you are slow-cooking in a regular pot, it will take 30-60 minutes to cook on low heat.)
When meat is tender remove the lid and continue to cook on high heat for at least 7-10 minutes with continuous stirring until oil separates on both sides of pan. This searing provides a distinctly roasted (bhunna) taste.
Now, add potatoes and water as required for gravy.
Cover the lid and continue to cook until potatoes are tender. When potatoes are tender, aloo gosht is ready. Finish with cilantro and thick green chilies and cover the lid.
For best results, check photos of both methods above and select the method that is close to your family version or begin with the first method.
- Meat: Beef, lamb, or mutton, all work fine for this recipe. I love lamb shank or shoulder best for this recipe as they have super soft meat with enough fat from the bone. We need bones for this stew, like bone marrow or chops, the more the better.
- Potatoes: Some people would add loads of potatoes in this gravy and some would add just one for background taste so adjust as you like.
- Pre Fried onions: If using pre-fried onions, first fry the spices for a minute. Then, stir in crushed and fried onions along with meat pieces. Follow the rest of the steps as per the recipe.
- Use ½ more onion for extra gravy.
- Switch green chili with red chili powder for a deep red curry.
Serving: 1cup | Calories: 518kcal | Carbohydrates: 27g | Protein: 17g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 318mg | Potassium: 868mg | Fiber: 6g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 51mg | Calcium: 58mg | Iron: 3mg