punjabi aloo gosht curry

The Indian word Aloo translates to potato, and the Persian word Gosht or Ghosht is a term that refers to the tender meat. Typically lamb. Aloo Gosht is a Pakistani style Punjabi curry made from meat and potato. It originated in the Indian sub continent but is popular in Pakistani, Bangladeshi and North Indian cuisine.

This meal typically takes about 15 minutes to prep, and 1 hour to cook although you may want to cook for longer to ensure that the meat is soft. If you want to try an authentic punjabi curry this is the one. It is best served with a chapati roti or plain boiled rice. Swap this curry for your weekly takeaway to get a home cooked healthy dinner without compromising on flavour. This curry recipe is enough to serve 4 people.


  •  Shoulder of lamb (600g)
  • Onion (1)
  • Cumin seeds (1/2 tsp)
  • Ground cumin (1 1/2tsp)
  • Ground coriander (1 1/2 tsp)
  • Turmeric powder (1/2 tsp)
  • Paprika or Kashmiri chilli powder (2tsp)
  • Cloves (about 10)
  • Sea salt (to taste)
  • Black pepper (1tsp)
  • Chopped tomato (1/2 cup)
  • Fresh ginger (thumb sized piece)
  • Garlic cloves (4)
  • Potatoes (400g)
  • Groundnut oil (1/2 cup/80ml)
  • Green chilli (optional)
  • Coriander leaves for garnish (optional)


  • Get your meat ready in one-inch chunks. Set aside.
  • Peel the ginger and garlic, then crush it in a pestle and mortar or blitz in a blender until it forms a paste.
  • Finely dice the onion. Then in a saucepan, heat the groundnut oil and saute the chopped onion with cumin seeds until the onion becomes golden brown.
  • When the onion has become aromatic and is golden brown, add the ginger and garlic paste to it and continue cooking for two minutes, whilst stirring. After that add in the rest of the spices and fry until fragrant.
  • Add the chopped tomatoes and increase the heat to medium-high, keep stirring and mash the tomatoes. Next, add in about 60ml of water, give it a mix, reduce the heat to low then put a lid on top.
  • Check on the masala mixture occasionally and continue mashing the tomato pieces until everything is smooth. When it has become thick you can add the whole cloves and chunks of meat to it.
  • Cook without the lid on a medium heat. for about 5 minutes and then add 1 1/2 cups of water, stir the curry (making sure it doesnt burn on the bottom) then change the heat back to low and cook for half hour or until the meat becomes tender.
  • Whilst that is cooking, you can peel the potatoes and cut them into one inch pieces. When the meat is tender, add the potatoe sin and cook for another 15-20 minutes. If you want to add the chillies you should do it now. 
  • Serve the Aloo Gosht with boiled rice, palao rice or chapati and garnish with chopped fresh coriander on top.

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