Aloo Gosht
Aloo Gosht
5 from 2 votes
Prep: 10 minutes
Cook: 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 8
Lamb and potato curry, known as aloo gosht, is a popular Indian curry recipe made with juicy and tender lamb chunks with soft potatoes in a spicy masala gravy.

Nutrition: per serving



  • 1 kg Lamb
  • 500 g Potatoes
  • 1.5 litre Water
  • 100 ml Oil
  • 5 Cloves
  • 2 Black Cardamom
  • 3 Cinnamon
  • 2 Bay Leaf
  • 2 Onions
  • 3 Tomatoes
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 2 tsp Salt
  • 1 tsp Chilli Powder
  • 1 tsp Kashmiri Chilli
  • 1 tsp Turmeric Powder
  • 1 tsp Black Pepper
  • 1 tsp Coriander Powder
  • 2 tsp Cumin Powder
  • 1 tbsp Dried Fenugreek Leaves
  • Coriander


  • In a large pot heat up the oil on medium heat until hot
  • Add the bay leaves, cloves, and cinnamon sticks then sauté for 1-2 minutes until fragrant
  • Add the ginger paste and garlic paste then sauté for a further 1-2 minutes – be sure not to burn anything
  • Add the finely diced onions and cook for 4-5 minutes until browned
  • As the onions are cooking dice up the tomatoes and add to the pan then cook for a further 3-4 minutes until softened
  • Add the lamb and cook for 8-10 minutes on medium heat
  • Add the spices then cook for 4-5 minutes
  • Add the water then cover 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 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 dried fenugreek leaves and coriander then cook for 2-3 minutes on low heat
  • Serve immediately with a side of homemade naan and enjoy!

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