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Pakistani

Aloo gosht

Non-vegetarian

آلو گوشت · aloo gosht

The everyday Pakistani Sunday curry: bone-in mutton slowly cooked in an onion-tomato masala until tender, with potatoes added to soak up the thin, spiced gravy.

Aloo gosht is a Pakistani curry, ready in about 2 hours and made with goat meat and potato. It serves 5 and is rated easy to cook.

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Prep
15 min
Cook
1 h 45 min
Total
2 h
Serves
5
Level
Easy
Calories
430

Ingredients

5 servings

Equipment

Method

  1. Step 1

    Fry the onions (opens in a new tab) in the oil until golden brown, then add the garlic (opens in a new tab) and ginger for a minute.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Add the meat and fry until browned on all sides. Add the tomatoes (opens in a new tab), yogurt (opens in a new tab), chilli, turmeric (opens in a new tab), coriander and salt and cook (bhuno), stirring, until the oil separates.

    • 15 min
    • medium-high heat
    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  3. Step 3

    Pour in the water, cover and simmer until the meat is nearly tender.

    • 60 min
    • low heat

    In a pressure cooker this takes about 20 minutes.

  4. Step 4

    Add the potatoes (opens in a new tab) and simmer until they are soft and the gravy has thickened slightly. Stir in the garam masala (opens in a new tab), cilantro (opens in a new tab) and green chillies.

    • 20 min
    • medium-low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

About this dish

Origin
Not attributed to one place · Origin uncertainA home curry eaten across Pakistan and North India.Also popular in Pakistan, India
Dish
Lunch · Dinner · Curries · Main courses
Cooking method
Stewed, Sautéed
Taste
savoury, spicy (chilli heat), aromatic / warmly spiced, rich
Diet
No gluten ingredients · No nut ingredients · High-protein
All labelsNon-vegetarian · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
One-pot · Everyday · Freezer-friendly
Cook more with
Goat meat · Potato · Onion · Garlic · Fresh ginger · Tomato
Techniques
Sautéing · Simmering · Stewing · Bhunao

Allergens

  • Contains: Milkfrom yogurt

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

430 kcal per serving

Estimated

1 serving ≈ 575 g · recipe makes 5

Where the energy comes from

  • Protein 33%
  • Carbohydrate 27%
  • Fat 41%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy430 kcal75 kcal
Protein35.4 g6.2 g
Carbohydrate28.7 g5 g
Net carbohydrate24 g4.2 g
Sugars——
Added sugars0 g0 g
Fibre4.7 g0.8 g
Fat19.5 g3.4 g
Saturated fat2.7 g0.5 g
Trans fat——
Cholesterol88 mg15 mg
Sodium1082 mg188 mg
Salt equivalent2.7 g0.5 g
Vitamins & minerals per serving
Potassium
1343 mg
Calcium
109 mg
Iron
5.9 mg
Magnesium
—
Vitamin A (RAE)
54 µg
Vitamin C
36 mg
Vitamin D
—
Vitamin B12
1.8 µg
Folate (DFE)
46 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: green chilli.
  • Garam masala: Curry powder (FDC 170924) used as a stand-in; both are ground blends of similar dried spices used in teaspoon amounts.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • The browning (bhunai) stage is where the flavour comes from — don't rush it.

Common mistakes

  • Adding the potatoes at the start — they fall apart before the meat is tender.

Serve with

  • Serve with roti or plain boiled rice.

Food safety

  • Wash hands, boards and knives after handling raw meat.
  • Cook the meat until tender and piping hot throughout.
  • Cool leftovers quickly and refrigerate within 2 hours.

Storage

  • Refrigerate for up to 3 days or freeze for 3 months (potatoes soften on freezing).

Reheating

  • Reheat gently with a splash of water until piping hot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 4

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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