I perfected my Aloo Gosht for lamb or goat to work on both the stovetop and in the Instant Pot, and this take joins my Lamb Curry Recipes with an unexpected spice twist.

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I still get a little thrill when I make Aloo Gosht. I mean look at it, tender mutton, bone in pieces braised until they nearly fall off the bone, with potatoes peeled and halved sitting in a deep spicy gravy that somehow tastes different every time I try it.

I don’t follow rules, some days I cook it on the stovetop, some days I test it in the Instant Pot, and both give surprises. It’s proper Pakistani Food, bold and kind of addictive, and one bite will make you want to guess what I did right or wrong.

Why I Like this Recipe

– I love how the flavors are bold and layered they hit different parts of your tongue and keep surprising me
– The smell while it’s cooking fills the whole house, I get excited even before it’s ready
– Leftovers always taste better the next day so I eat it again and again
– It’s the kind of meal that brings people together everyone wants seconds and we end up talking longer

Ingredients

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Mutton: Rich in protein and iron, hearty flavor that makes the curry satisfying
Potatoes: Starchy, absorb spices, add body and comforting mild sweetness, soak up gravy
Onions: Sweetness and umami when browned, help thicken the sauce and caramelize
Yogurt: Tangy creaminess, tenderizes meat and balances spice heat, adds smoothness
Tomatoes: Acidity brightens the curry, adds body and slight sweetness when cooked
Ginger-garlic paste: Pungent aromatics, deepens savory notes and warmth, aids digestion
Whole spices: Cardamom, cloves, cinnamon give fragrance and warm background flavor
Cilantro: Fresh herb finish, brightens flavors and looks pretty with citrusy note

Ingredient Quantities

1 kg mutton, lamb or goat, bone-in pieces (about 2 to 2.5 lb)

500 g potatoes, medium, peeled and halved or quartered (about 3 to 4)

3 tbsp vegetable oil or ghee

2 large onions, thinly sliced

2 tbsp ginger garlic paste

3 to 4 green chilies, optional

2 medium tomatoes, chopped or 1/2 cup crushed tomatoes

1/2 cup plain yogurt, whisked

1 tsp turmeric powder

2 tsp ground coriander

1 tsp cumin powder

1 tsp red chili powder, or to taste

1 tsp garam masala

1 to 1.5 tsp salt, or to taste

1 tsp cumin seeds or roasted cumin powder

2 bay leaves

3 to 4 green cardamom pods

4 whole cloves

1 small cinnamon stick, about 2 inches

2 cups water or meat stock

Fresh cilantro, chopped, for garnish

Lemon wedges, for serving, optional

How to Make this

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1. Heat 3 tbsp oil or ghee in a heavy pot over medium heat, add 1 tsp cumin seeds plus 2 bay leaves, 3 to 4 green cardamom pods, 4 whole cloves and a small cinnamon stick; when they start to sizzle add 2 large thinly sliced onions and cook, stirring, until deep golden brown (save a few browned onions for garnish).

2. Add 2 tbsp ginger garlic paste and 3 to 4 green chilies (if using), saute 1 to 2 minutes until the raw smell is gone.

3. Stir in 2 medium chopped tomatoes (or 1/2 cup crushed tomatoes) and cook until tomatoes break down and oil separates from the masala, about 5 to 7 minutes.

4. Lower heat and slowly add 1/2 cup whisked plain yogurt while stirring so it doesnt curdle, then add 1 tsp turmeric, 2 tsp ground coriander, 1 tsp cumin powder, 1 tsp red chili powder and 1 to
1.5 tsp salt; cook the spice mix for 2 to 3 minutes until fragrant.

5. Add 1 kg bone-in mutton/lamb/goat pieces, turn heat up to medium-high and brown the meat on all sides, about 6 to 8 minutes (do in batches if needed). Deglaze the bottom with a splash of the 2 cups water or stock and scrape up browned bits.

6. Add the remaining water or stock (about 2 cups), bring to a boil, reduce heat and either simmer covered until meat is nearly tender (stovetop about 1 to
1.5 hours) or pressure cook: traditional pressure cooker 20 to 25 minutes, Instant Pot seal and cook high pressure 25 to 30 minutes with a natural release of 10 minutes.

7. When the meat is almost done add 500 g potatoes (peeled and halved or quartered), cover and cook until potatoes are tender and gravy is at desired thickness: stovetop 15 to 25 minutes; Instant Pot method: add potatoes after the first cook and pressure cook high 4 to 6 minutes then quick release to avoid mushy spuds.

8. Once potatoes are cooked, stir in 1 tsp garam masala and 1 tsp roasted cumin powder or a pinch of cumin seeds, simmer 1 to 2 minutes more, taste and adjust salt or red chili powder if needed.

9. Turn off heat, sprinkle chopped fresh cilantro and the reserved fried onions, squeeze lemon wedges if you like and let the curry rest 5 minutes so flavors meld.

10. Serve hot with steamed rice, naan or roti. If the gravy is too thin reduce on medium heat for a few minutes, or skim excess fat from top for a lighter curry.

Equipment Needed

1. Heavy‑bottomed pot or Dutch oven (for frying the spices, browning meat and simmering the curry)
2. Pressure cooker or Instant Pot (optional, for faster cooking)
3. Chef’s knife and a cutting board (for onions, tomatoes, potatoes and trimming meat)
4. Wooden spoon or sturdy spatula (for stirring and scraping browned bits)
5. Measuring spoons and a 1/2 cup measure (for spices and the yogurt)
6. Whisk or fork and a small bowl (to beat the yogurt so it wont curdle)
7. Slotted spoon or tongs (to turn and remove browned meat or reserved fried onions)
8. Ladle and serving spoon (for finishing, skimming fat if needed, and serving)

FAQ

Q: How long does it take to cook the mutton so it becomes tender?
A: On the stovetop simmer for about 1.5 to 2 hours until tender, checking every 20 minutes. In a pressure cooker cook 20 to 25 minutes after it reaches full pressure. In a slow cooker go low for 6 to 8 hours or high for 3 to 4 hours. Times vary by cut and age of the meat so check for fork-tenderness.

Q: Can I use boneless meat or a different protein?
A: Yes, boneless lamb or goat works fine but cooks faster, about 30 to 45 minutes on the stove or 12 to 18 minutes in a pressure cooker. You can swap for beef but it needs longer cooking. Chicken changes the flavor and needs much less time, so treat it like a different recipe.

Q: My potatoes usually fall apart, how do I keep them intact?
A: Cut potatoes in big chunks and add them after the meat is almost done, then simmer 15 to 20 minutes. You can also parboil them 5 to 8 minutes first, or lightly pan-fry until golden before adding. Avoid tiny pieces and long over-stirring.

Q: Why do we add yogurt and won't it curdle?
A: Yogurt gives tang and helps tenderize the meat. To stop curdling whisk the yogurt smooth, scoop a few spoonfuls of hot gravy into it to warm it up, then stir it back into the pot. Cook gently after adding, don’t blast it with very high heat.

Q: How do I thicken the gravy if it’s too thin?
A: Reduce it by simmering uncovered, mash a couple of the cooked potatoes into the sauce, or simmer with the lid off until it concentrates. A small cornstarch slurry works in a pinch but tastes less authentic.

Q: What’s the best way to store and reheat leftovers?
A: Cool quickly and refrigerate up to 3 to 4 days, or freeze for 2 to 3 months. Reheat gently on the stove with a splash of water or stock, simmer until piping hot. Microwave works too, just stir halfway so it heats evenly.

Aloo Gosht (Mutton/Lamb And Potato Curry) Recipe Substitutions and Variations

Mutton, lamb or goat
- Beef chuck or stewing beef — same slow braise, same flavor depth but a bit richer, cook till fork tender
- Bone-in chicken thighs — cuts cook faster, reduce simmer time by 20 to 30 minutes so they don’t fall apart
- Pulled young jackfruit or large mushrooms (portobello/shiitake) — great vegetarian option, use veg stock and shorter cook
Potatoes
- Sweet potatoes — add natural sweetness, cook till soft but expect a different flavor profile
- Baby/new potatoes — can be left whole, they hold shape better and look nice
- Turnips or carrots — firmer veg that keep their shape, use similar cooking time
Plain yogurt
- Sour cream — similar tang and creaminess, stir in slowly so it doesn’t split
- Coconut yogurt or coconut cream — dairy free, gives a subtle coconut flavor, thin with a little water if too thick
- Buttermilk mixed with a spoon of flour or cornstarch — thin but tangy, thicken slightly before adding
Vegetable oil or ghee
- Sunflower or canola oil — neutral taste, same smoke point so no change in technique
- Unsalted butter — richer flavor, watch the heat so it doesn’t brown too much
- Mustard oil — classic in some regional cooks, gives a sharp punch, use sparingly and heat till it smells nutty

Pro Tips

– Dont crowd the pot when browning the meat. Brown in batches on high heat so you get good color and those browned bits, then deglaze the pan with a splash of stock or water and scrape them up, those are flavor gold.

– Use full fat yogurt at room temp and temper it before it hits the pot: whisk it smooth, stir a few spoons of hot gravy into the yogurt, then add it slowly over low heat. That way it wont split and the sauce stays silky.

– If you plan to pressure cook add the potatoes later or cut them bigger, otherwise they turn to mush. For stovetop, choose waxy potatoes if you want them to hold shape, or parboil them separately if you want them to absorb more curry flavor.

– Finish the curry off right: briefly bloom the garam masala in a spoon of hot oil or ghee at the end for a fresh aroma, then let the dish rest 5 to 10 minutes off the heat so flavors meld. Adjust acidity with a squeeze of lemon only at the end, it brightens everything.