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Aloo Gosht (Mutton And Potato Curry)

Community Member
June 11, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Aloo Gosht (Mutton And Potato Curry)

Ingredients

for 4 servings

  • 2 lb goat meat (1 kg), washed, cleaned and set aside
  • 5 tablespoons mustard, or vegetable oil
  • 2 onions, finely chopped
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 1 ½ teaspoons kashmiri chile powder
  • 2 tablespoons coriander powder
  • 1 tablespoon cumin powder
  • whole garam masala
  • 1 teaspoon black peppercorn
  • 1 teaspoon black cumin seeds
  • 5 ground green cardamoms
  • 2 sticks cinnamon
  • mace, few threads
  • 1 dry red chily
  • 2 teaspoons kashmiri chile powder
  • 1 teaspoon mutton masala
  • 2 potatoes, peeled and cut into large chunks
  • 1 handful cilantro, coriander leaves
  • salt, to taste
  • water, for gravy

Nutrition Info

  • Calories 215
  • Fat 7g
  • Carbs 35g
  • Fiber 7g
  • Sugar 7g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Heat 1 tbsp oil in a pressure cooker. Add potatoes and fry until they turn slightly brown. Remove the potatoes and put aside on a plate. Add remaining oil and add in the whole garam masala. Once the seeds begin to crackle, add in the chopped onions and fry till they turn golden brown. Add ginger-garlic paste and fry again for about two minutes or till the raw smell goes away.
  2. Lower heat and add remaining spice powders and dry spices. Roast until the aroma is fragrant, then add mutton and cilantro and stir fry on high heat for 2 minutes.
  3. Pour in hot water and add salt. Lock the lid in place and cook for 5-6 whistles. Then, turn off heat and let the apparatus release pressure on its own.
  4. Once the pressure is released, slowly open the lid and ensure that the mutton is cooked through by checking tenderness with a fork. Add more water if necessary.
  5. Season to taste with salt and pepper and then add fried potatoes and cook on low heat until potatoes are softened but not mashed.
  6. Serve warm alongside white rice or roti.

Ingredients

for 4 servings

  • 2 lb goat meat (1 kg), washed, cleaned and set aside
  • 5 tablespoons mustard, or vegetable oil
  • 2 onions, finely chopped
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 1 ½ teaspoons kashmiri chile powder
  • 2 tablespoons coriander powder
  • 1 tablespoon cumin powder
  • whole garam masala
  • 1 teaspoon black peppercorn
  • 1 teaspoon black cumin seeds
  • 5 ground green cardamoms
  • 2 sticks cinnamon
  • mace, few threads
  • 1 dry red chily
  • 2 teaspoons kashmiri chile powder
  • 1 teaspoon mutton masala
  • 2 potatoes, peeled and cut into large chunks
  • 1 handful cilantro, coriander leaves
  • salt, to taste
  • water, for gravy

Nutrition Info

  • Calories 215
  • Fat 7g
  • Carbs 35g
  • Fiber 7g
  • Sugar 7g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Heat 1 tbsp oil in a pressure cooker. Add potatoes and fry until they turn slightly brown. Remove the potatoes and put aside on a plate. Add remaining oil and add in the whole garam masala. Once the seeds begin to crackle, add in the chopped onions and fry till they turn golden brown. Add ginger-garlic paste and fry again for about two minutes or till the raw smell goes away.
  2. Lower heat and add remaining spice powders and dry spices. Roast until the aroma is fragrant, then add mutton and cilantro and stir fry on high heat for 2 minutes.
  3. Pour in hot water and add salt. Lock the lid in place and cook for 5-6 whistles. Then, turn off heat and let the apparatus release pressure on its own.
  4. Once the pressure is released, slowly open the lid and ensure that the mutton is cooked through by checking tenderness with a fork. Add more water if necessary.
  5. Season to taste with salt and pepper and then add fried potatoes and cook on low heat until potatoes are softened but not mashed.
  6. Serve warm alongside white rice or roti.

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