Aloo Gosht is a popular North Indian, Pakistani, and Bangladeshi curry made with mutton and potatoes. It is a delicious and comforting dish that is perfect for a winter meal. This recipe provides a step-by-step guide on how to make Aloo Gosht at home, with tips and tricks to ensure that your dish turns out perfectly.
Aloo Gosht is a hearty and flavorful curry that is made with mutton and potatoes in a rich and spicy gravy. It is a popular dish in North India, Pakistan, and Bangladesh, and is often served with rice or naan bread.
Aloo Gosht Mutton Recipe by Hutrecipes
Course: Aloo GoshtCuisine: PakistaniDifficulty: Medium4
servings15
minutes2
hours10
minutes560
kcalAloo Gosht is a delicious and comforting curry that is perfect for a weeknight meal or special occasion.
Ingredients
1 kg mutton, cut into bite-sized pieces
500 g potatoes, peeled and halved
2 onions, sliced
3 tomatoes, chopped
1 tablespoon ginger garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 cup yogurt
1 tablespoon oil
Salt and pepper to taste
Directions
- Over medium heat, warm the oil in a big saucepan or Dutch oven. Cook the onions for about 5 minutes, or until they are tender and transparent.
- Add the mutton and cook it until it is well-browned all over.
- Add the ginger garlic paste, turmeric powder, red chili powder, coriander powder, and garam masala powder. Cook for 1 minute, stirring constantly.
- Add the tomatoes and yogurt. Stir to combine.
- Bring the curry to a boil, then reduce the heat to low and simmer for 1 hour, or until the mutton is tender.
- Add the potatoes and cook for an additional 20 minutes, or until the potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot with rice or naan bread.
Recipe Video
Tips
- For a richer flavor, you can use bone-in mutton.
- If you don’t have yogurt, you can use milk or sour cream instead.
- If you want a spicier curry, you can add more red chili powder or a chopped green chili pepper.
- To make the curry ahead of time, cook it as directed up to step 6. Then, let it cool completely and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the curry on the stovetop over medium heat until warmed through.
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Here are some additional tips and tricks for making Aloo Gosht:
- For a more tender mutton, marinate it in yogurt and spices for a few hours before cooking.
- If you’re using boneless mutton, cook it for a shorter amount of time, about 30-40 minutes.
- To make the curry thicker, you can mash a few of the potatoes against the side of the pot.
- To the curry, you can also add additional veggies like carrots, peas, or green beans.
- Use precooked mutton if you’re pressed for time. Simply add it to the curry in step 6 and cook for 10-15 minutes, or until heated through.
FAQs
What type of mutton should I use?
You can use any type of mutton for this recipe, but bone-in mutton will produce a richer flavor.
How do I know when the mutton is tender?
The mutton is tender when it can be easily pierced with a fork.
Can I make this curry in a pressure cooker?
Yes, you can make this curry in a pressure cooker. Simply follow the instructions in your pressure cooker manual.
What can I serve with Aloo Gosht?
Aloo Gosht is typically served with rice or naan bread. You can also serve it with other side dishes such as raita, salad, or chutney.
