Pakistani ยท Main course

Aloo Gosht

Slow-cooked mutton and potato curry, the standard Sunday dish in most Pakistani households.

Prep 15 minCook 90 minServes 5

Aloo gosht is a patience dish. The meat needs genuine slow cooking, and the potatoes need to go in late enough that they hold their shape rather than dissolving into the gravy.

The most common household complaint about aloo gosht is tough meat, which is almost always a heat problem rather than a timing problem: a hard boil tightens the meat instead of tenderising it.

Ingredients

  • 1 kg mutton or beef, bone-in, cut into curry pieces
  • 4 tbsp cooking oil
  • 2 medium onions, finely sliced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 medium tomatoes, chopped
  • 1.5 tsp salt, adjusted at the end
  • 1 tsp red chilli powder
  • 1 tsp coriander powder (dhania)
  • 1/2 tsp turmeric (haldi)
  • 1 tsp garam masala
  • 4 medium potatoes, peeled and halved
  • 3 cups hot water
  • Fresh coriander, chopped, to finish

Method

  1. 1Heat the oil in a heavy pot and fry the sliced onions over medium heat for 8 to 10 minutes until deep golden. Rushing this on high heat burns the edges while leaving them raw inside.
  2. 2Add the ginger and garlic paste, cook 1 minute, then add the meat. Raise the heat and brown the meat for 5 to 6 minutes.
  3. 3Add the tomatoes, salt, red chilli powder, coriander powder and turmeric. Cook on medium for 8 to 10 minutes until the tomatoes break down and the oil separates.
  4. 4Add 3 cups of hot water, bring to a gentle simmer, then cover and cook on the lowest possible heat for 60 to 75 minutes. It should barely bubble. A hard boil will make the meat tough no matter how long it cooks.
  5. 5Check the meat at 60 minutes. It should be tender enough to pull from the bone with light pressure. If not, continue in 15 minute intervals.
  6. 6Once the meat is tender, add the halved potatoes. Cook uncovered for 15 to 20 minutes until they are done through but still holding shape.
  7. 7Sprinkle over the garam masala, taste and adjust the salt. Simmer 5 more minutes to thicken the gravy to your preference.
  8. 8Finish with chopped coriander and serve with roti or plain rice.

Notes for the Cook

  • If using a pressure cooker, the meat stage takes about 20 to 25 minutes after the first whistle, and the potatoes should still be added afterward on open heat.
  • Halve the potatoes rather than quartering them. Smaller pieces disintegrate over the cooking time and cloud the gravy.
  • This dish is better the next day. Households that eat late can cook it in the afternoon and reheat gently.

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