Pakistani Style Classic Aloo Gosht (Mutton with Potatoes)
A Pakistani classic, this warm and comforting mutton with potato curry is a favorite across the country all year long.
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 medium-sized yellow onion (halved and thinly sliced)
- 1 ½ teaspoon crushed garlic
- 1 ½ teaspoon crushed ginger
- 2 bird's eye chiles
- 500 grams (1 pound and 1 ounce) mutton, cut in 1 ½ to 2-inch pieces
- 1 ¼ teaspoon salt (halved )
- 2 teaspoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 350 grams (about 12 ounces) Yukon gold potatoes (peeled, halved and sliced in 1 ½ to 2-inch pieces)
Instructions
- 1
Heat oil over medium-low heat in a heavy bottomed-pot until it begins to shimmer. Add onions and fry until translucent, about 5 to 7 minutes.
- 2
Add crushed garlic and ginger, and bird's eye chiles. Stir until they stop smelling raw, about 1 minute.
- 3
Increase heat to medium-high, and fold in the mutton and half of the salt. Fry until evenly browned, about 5 minutes.
- 4
Add red chili, turmeric, coriander and cumin powder, and stir until the mutton is well-coated in the spices. Keep stirring until the oil begins to separate from the masala. Add a splash of water to deglaze the pan if needed.
- 5
Add 1 to 1 ½ cups of water until the mutton is covered 1/3rd of the way. Bring to a gentle simmer and cover with a tight-fitting lid. Let the mutton cook on medium-low heat until tender, about 1 to 1 ½ hour (it will depend on the quality of the meat). Add water, ¼ cup at a time, if it’s getting too dry, stirring occasionally to make sure the meat is not sticking to the pot.
- 6
Once the meat breaks easily with a fork, remove lid and bring heat to medium-high to boil out excess water. Stir frequently until the oil separates from the spices.
- 7
Fold in the chopped potatoes and stir until well-mixed with the rest of the ingredients.
- 8
Add 2 cups of water and bring to a gentle simmer. Lower heat to medium-low and cover with a tight-fitting lid. Let the curry cook until the potatoes break easily with a fork, 20 to 30 minutes. Check for salt and adjust as needed. Remove from heat and transfer to serving dish. Dust with garam masala powder (if using).