Aloo Gosht

This is the BEST Aloo Gosht you’ll ever make in your Instant Pot- guaranteed! An ultimate comfort food that’ll never disappoint you! Juicy, falling off the bones tender Mutton cooked with potato chunks in a deeply flavored, rich and spicy, curry sauce. Regular pressure cooker options also included.

Degi Aloo Gosht Pakistani Style

This Aloo Gosht is not like any other mutton and potato curry, it’s not boring and not complicated either.

The beautifully brownish, slightly reddish, golden soupy brothy Salan with a layer of oil floating on the top will make your mouth water. It has COMFORT FOOD written all over it.

Tastes heavenly with rice, roti, poori and paraths. Drench your rice or dunk those rotis, this Lahori Style Aloo Gosht will please you in every way.

There are a few secrets to the curry sauce today and a few techniques that makes this Aloo Gosht Recipe a bomb.

I will share them all. So, don’t miss any part of today’s blog post 🙂

Bid goodbyes to those boiled water kind of brothy shorbas or muddy gloopy Aloo Gosht so very unappetizing consisting of dull mutton and potatoes.

Learn to cook Aloo Gosht like a PRO 😉

Because this Pressure cooker Aloo Gosht is a dish where you have everything just right, well balanced and perfect. Starting from the meat, to the potatoes, to the masala and the oil.

This is one of those recipes that will leave a lasting impression in your mouth, heart & soul. It’s unforgettably good.

And a Mutton Lovers’ true paradise, so very addictive.

The Pakistani Aloo Gosht recipe also happens to be a freaking easy recipe, spicy, rich and absolutely aromatic with a lingering taste that will force you to make the recipe again and again and again!

What is Aloo Gosht?

Aloo Gosht is a Mutton Curry that’s cooked with either goat or lamb meat and potatoes in a spicy, beautifully rich & deeply flavored curry sauce. Imagine stewed meat with potatoes in a rich, fragrant and deeply flavored broth.

Aloo Gosht recipe is quiet popular and a loved dish all over Pakistan.

Aloo = Potato

Gosht = Mutton (Goat or lamb)

Aloo Gosht Recipe Pressure Cooker

There’s nothing like an authentic Aloo Gosht recipe. It’s an elusive term because every family has their own secret recipes and own traditional way of making the dish.

Some love a soupy broth, however other’s prefer the dish not so soupy. A few recipes use Birista (fried onions) and yogurt while, other’s cook the gosht with raw onions and tomatoes.

There are variations of Aloo Gosht and no two recipes are similar. Than, there are the good ones and the not so good ones 😛

However, there’s only one thing that matters and that is a “Good Aloo Gosht” which must and mustn’t have the following traits –

• A thin layer of floating oil on top of the broth is a must. That doesn’t mean a greasy curry with boat loads of oil. It means the correct art of Bhunofying (frying) the masalas, adding liquid at the right time, cooking the correct way.
• A good Aloo Gosht must also have a lovely, brownish, reddish and golden hue.
• It mustn’t have onions staring back at you through the shorba or mutton broth.
• Mustn’t contain raw smelling under-cooked masalas.
• Must not have traces of half-cooked tomatoes that sinks at the bottom of the shorba.

If cooked in an iron vessel the color of the shorba will be much darker.

If an Aloo Gosht recipe lacks the right traits and shows the wrong traits than stay away from that recipe because it’s a complete failure and a disaster.

But, is it so simple? Let’s see….

Aloo Gosht Recipe Ingredients

• Mutton on the bones: I used goat meat. You can use Lamb meat also.
• Potatoes: I used whole peeled small potatoes (not baby potatoes). You can use baby potatoes as well as large potatoes halved.
• Spices: Red Chili Powder, Deggi Mirch or Kashmiri red chili powder, garam masala powder, roasted cumin powder that’s coarsely ground (this is very important), coriander powder, turmeric powder.
• Ginger Garlic Paste: Try my home-made ginger garlic paste recipe from the blog. It will last you the longest without turning green. Tips, tricks & a video included in that post.
• Birista Paste: Deep fried onion paste. This one is very important in today’s recipe. Do not sub it with raw onions.
• Yogurt.
• Whole green chilies from Indian or Pakistani grocery stores (optional). And do not sub it with Jalapeno or Serrano Peppers. If you do not have it handy skip using it but do not sub with other varieties.
• Mustard oil or ghee.

Instant Pot Aloo Gosht – Foodies Terminal Tips

• Fry the spices very well: This is very important and if you skip frying each ingredient well you won’t get what you see in the photos. Frying each ingredient until the right state (oil oozing state) helps develop deep flavors, extraordinary taste and an appetizing attractive color. It’s known as the technique of “Bhuna”.
• Do not sub this for that which means use the mentioned ingredients. The taste of the Aloo Gosht greatly depends on the spices and all the ingredients mentioned. Skipping any one of them will greatly impact the dish.
• Increase the pressure cooking time if you use bigger chunks of meat or a mature goat. Today’s recipe uses baby goat meat and the pieces are approximately cut into 1″ size.
• Turn off the heat and allow the instant pot to cool down a bit before adding the yogurt. This way the yogurt won’t split or curdle. You’ll have a wonderful texture and taste.
• Birista or fried onion paste is very important in todays recipe. Do not skip it. It builds a great complex flavor and an outstanding taste.
• Add more water for a soupy brothy Aloo Gosht and vice a versa for a semi thick or thick gravy. Today’s recipe makes a medium thin curry which is not soupy or brothy. Tastes awesome with both rice and roti.
• Add the potatoes midway. Potatoes gets down faster than mutton so it’s ideal to add them midway and than complete the cooking cycle. Otherwise they’ll over cook and mush up.

How to make Aloo Gosht? Step by Step

Step #1 Fry the mutton until opaque

Set the Instant Pot on SAUTE and keep it on NORMAL. Add oil and fry the mutton until opaque.

Step #2 Fry mutton with aromatics

Next, add ginger garlic paste and fry until the raw smell disappears.

Immediately add the dry spices and keep on frying until the spices are nicely roasted and oil begins to ooze out.

Things might get sticky at this stage so fry the mutton with splashes of water to prevent the spices from getting burnt.

You’ll have a well roasted bhuna meat with a rich dark color at the end of the process.

Step #3 Add Curd and Birista Fry well

Turn off the Instant Pot, allow it to cool down a bit.

Than add the yogurt, mix well. This will prevent the yogurt from curdling.

Turn back the SAUTE and set it again on NORMAL. Fry the mutton along with the yogurt until you see streaks of oil appearing.

Next, add the birista, mix well and fry well for about 2-3 mins.

Step #4 Pressure Cook Aloo Gosht

Now, add water and de-glaze the pot very well so that there are absolutely no bits and crumbs stuck at the bottom of the pot.

CANCEL the SAUTE mode and PRESSURE COOK on HIGH for 14 mins followed by a quick pressure release.

Add the potatoes and the green chilies and PRESSURE COOK again on HIGH for another 10 mins followed by 5 mins natural pressure release.

Release the rest of the pressure manually, open the pot and serve the Aloo Gosht hot with rice or Chapathi. Enjoy!

How long can you store Aloo Gosht?

You can store Aloo Gosht for 7 days in the fridge in air tight containers.

You’ll notice a thick solid layer on top of the dish. That’s the meat fat that solidifies in cold temperatures. However, it melts and liquefies once you re-heat the gosht.

The recipe freezes very well too and lasts for upto 2 months. However, the potatoes might becomes a little mushy if you freeze the recipe along with the cooked potatoes.

Thaw overnight in the fridge and re-heat like any normal gravy either in the microwave oven or on the stove top.

Love Mutton? Try these easy Mutton Recipes from Foodies Terminal.

---

---

---