Aloo gosht - Mutton and potatoes with bit of extra spices
Recipe type: lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
Steaming hot-pot of muttons simmered over low heat with chunks of potatoes dunked in spicy and rich gravy
  • Mutton (goat meat): 500 gm
  • Potatoes (large chunks) : 2
  • Onion (minced): 1 large
  • Ginger-garlic (minced): 1 tbsp each
  • Kashmiri red chillies : 4-5
  • Cumin powder: 2 tsp
  • Turmeric powder: 1 tsp
  • Cinnamon sticks: 2
  • Cloves: 5-6
  • Black cardamoms: 1-2
  • Bay leaves: 2-3
  • Black peppercorns: 5-6
  • Mustard oil: 2-3 tbsp
  • Salt and sugar to taste
  1. Wash the mutton (usually the goat meat) thoroughly and smear it with salt and turmeric powder.
  2. Add a bay leaf in the mutton to enhance the aroma.
  3. Roast the cinnamon, cloves, Kashmiri red chillies,cardamoms and black peppercorns and pounded them coarsely. This is the garama masala.
  4. Heat some mustard oil in a dekchiĀ / heavy bottom pan and fry the potatoes till golden brown. Take out the potatoes and keep aside.
  5. To the same oil add the minced garlic, few seconds later onion and then ginger. Let it fry for sometimes and then add few bay leaves, and freshly pounded garam masala.
  6. Fry till it leaves an aroma.
  7. Add the muttons and lightly braise it with the spices till it smeared heavily and coated with onions, ginger garlic and spice mixture.
  8. Sprinkle some salt and sugarĀ over it and let the juices comes out.
  9. Add the potatoes now, give it a stir and cover the mutton and potatoes with enough hot water.
  10. Cover with a lid and let it simmer on low heat until meat is tender and juicy, potatoes are well cooked and not mushy. Check for the seasonings.
  11. Garnish with freshly chopped cilantro and serve hot with roti or rice as you prefers.
This is a slow cooking dish and depends upon the type of meat , it may take a couple of hours to get it done. Otherwise you can pressure cook it too.
Recipe by saffronstreaks at