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اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Aloo Gosht

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5 from 2 votes
Soft, juicy, and tender lamb chunks with soft potatoes soaked in a spicy onion and tomato masala gravy. Pair it with rice or naan for a real delight.
Aloo Gosht
Aloo Gosht

Aloo Gosht

A traditional and authentic lamb and potato curry made with tomatoes and onions cooked with spices for a rich, hearty dish that’s perfect to make for a crowd.
5 from 2 votes
Print Pin Rate
Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 512


  • 100 ml Oil
  • 1 tsp Black Peppercorns
  • 1 Bay Leaf
  • 1- inch Cinnamon
  • 3 Black Cardamom Pods
  • 5 Cloves
  • 5 Garlic Cloves finely chopped
  • 1- inch Ginger crushed
  • 3 Onions
  • 1 kg Lamb
  • 4 Tomatoes
  • 2 tsp Salt
  • 1 tbsp Chilli Powder
  • 1 tsp Kashmiri Chilli Powder
  • 2 tsp Turmeric Powder Haldi
  • 2 tsp Garam Masala
  • 1.5 L Water
  • 500 g Potatoes
  • 1 tbsp Dried Fenugreek Leaves Methi
  • 1 tbsp Cumin Seeds crushed


  • In a large pot heat up the oil on medium heat until hot then add the bay leaves, cloves, cardamom pods, cloves and cinnamon stick then sauté for 1-2 minutes until fragrant
  • Add the finely chopped garlic and the crushed ginger then then sauté for a further 1-2 minutes, ensuring that there it is not burned
  • Add the finely diced onions and cook for 3-4 minutes until lightly softened
  • Add the lamb and cook for 5-7 minutes on medium heat until the water has been released and the lamb is lightly browned
  • As the lamb is cooking dice up the tomatoes and add into the pan then cook for a further 4-5 minutes until softened
  • Add the salt, chilli powder, Kashmiri chilli powder, turmeric powder and garam masala then cook for 3-4 minutes
  • Add the water into the pan and bring to a boil before covering and cook for 40-45 minutes until the lamb is almost cooked through
  • Whilst the lamb is cooking peel the potatoes and chop into chunks then add into the pan along with the water before covering and cook for 10-15 minutes until the potatoes are soft – the cooking time will depend on the size of the potatoes
  • Add the finely chopped coriander, dried fenugreek leaves and crushed cumin seeds then cook for another 1 minute until the oil has separated – the oil has separated when there are small bubbles appearing and the oil has formed a thin layer on top
  • Serve immediately with a side of homemade naan and enjoy!



Calories: 512kcal
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The Aziz Kitchen

Salaam and hello everyone!

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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