There’s no doubt that if there was a list of Pakistani comfort foods, Aloo Gosht would top it. There’s nothing like a comforting pot of this classic meat-and-potato curry to take you home, or back to your childhood.

Our family recipe makes for a broth-like gravy. If you prefer it thicker, you may use ½ cup tomato purée in place of the yogurt, and just one cup of water. Adjust the red chili powder to balance out the sweetness of the tomato and onions.

Ingredients

• Mutton (goat meat on the bone) – 1 lb
• Potatoes – 2-3
• Onion – 1 medium
• Ginger paste – 1 tbsp
• Garlic paste – 1½ tbsp
• Coriander powder – 1 tsp, level
• Turmeric powder – ½ tsp
• Red chili powder (cayenne pepper) – 1 tsp, or more if you like it hot
• Yogurt – 2 tbsp
• Cooking Oil – ⅓ cup
• Water – 2-3 cups
• Salt to taste

Preparation

1. Peel, cut and soak the potatoes in water.
2. Chop the onion finely.
3. Heat oil in a pot and fry the onion till golden.
4. Add the garlic and ginger paste and stir for two or three minutes.
5. Add the meat to the pot and stir till it loses its redness.
6. Mix the spices and yogurt to make a thick paste and add to the pot.
7. Roast the meat and spices for about 10 minutes making sure they don't burn by sprinkling water every so often till the spices combine to a gravy.
8. Now add water to the pot, cover and simmer for 30-45 minutes to cook the meat till it is tender.
9. Deep fry the potatoes in a separate pan. Make sure you pat them dry completely with a paper towel before dropping them into the hot oil.
10. Now add the potatoes to the pot and cook for another 15-20 minutes till potatoes are tender.
11. In winter, garnish with fresh coriander. In summer, sprinkle with garam masala before serving.

Prep Time: 20-25 minutes

Cooking Time: 45-60 minutes

Serves: 4