Aloo Gosht

Ingredients

• 1 kggoat meat
• 3 tablespoonscooking oil
• 1 largeonion, thinly sliced
• 1 stickcinnamon
• 1 podblack cardamom
• 5black peppercorns
• 5cloves
• 1 tablespoongarlic paste
• 1 tablespoonginger paste
• 1 teaspoonred chilli powder
• 1 teaspoonground coriander
• 1/2 teaspoonturmeric
• 3 mediumtomatoes
• 1 teaspoonsalt
• 3 mediumred potatoes
• 3green Thai chillies, thickly sliced
• 1 handfulfresh coriander, roughly chopped
• to servewarm naan and lemon wedges

Instructions

1. 1

   Brown the onion

   Heat the oil in a heavy saucepan. Add the onion and cook until browned.

2. 2

   Add the pastes

   Stir in the ginger and garlic pastes and cook until aromatic.

3. 3

   Cook the spices

   Add the tomatoes and all the spices, then cook until the oil separates.

4. 4

   Brown the meat

   Add the goat meat and cook until its colour changes.

5. 5

   Simmer until tender

   Add water and cook until the meat is tender.

6. 6

   Fry the potatoes

   Deep-fry the potatoes until golden, then add them to the meat.

7. 7

   Finish the gravy

   Simmer until the potatoes are cooked, oil has separated on top of the gravy and the gravy is as thick as you like. Sprinkle the coriander over the top.

8. 8

   Serve warm

   Serve warm with naan and lemon wedges.

What is aloo gosht?

Aloo gosht is a South Asian curry combining aloo, or potatoes, with gosht, or meat. Versions vary between households, but the pairing of tender meat and potatoes in a spiced gravy is central to the dish.

Here, goat is simmered with tomatoes and whole and ground spices, while separately fried potatoes are added near the end. That sequence lets the meat become tender before the potatoes finish cooking in the gravy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 835 calories, 59g protein, 83g carbs, 33g fat.

Goat supplies most of the protein, while the potatoes, tomatoes and naan contribute much of the carbohydrate. The cooking oil and fat in the meat provide most of the fat. For a more balanced plate, serve a moderate amount of naan alongside a crisp salad or extra vegetables.

Building the flavour base

Onion: browning it first gives the gravy a deep savoury base, so allow it to take on colour before adding the pastes.

Ginger and garlic: cooking the pastes until aromatic mellows their raw edge and prepares the pan for the tomatoes and spices.

Cooking the tomato masala

Spices: cinnamon, black cardamom, peppercorns and cloves bring warm whole-spice notes, while chilli, coriander and turmeric season the tomato mixture.

Oil separation: cook the tomatoes and spices until oil shows around the mixture, as the method directs. This is a useful visual cue that the masala has cooked down before the meat goes in.

Tender meat, cooked potatoes

Goat: simmer it in water until tender; the recipe does not give a fixed cooking time, so check the meat as it cooks.

Potatoes: frying them until golden before adding them gives them colour, then simmering them in the gravy finishes the cooking. Check that they are tender before serving.

Getting the gravy right

The final simmer brings the potatoes and meat together and gives the gravy time to thicken. Stop when it reaches the consistency you prefer, watching for oil to separate on top as described in the method.

Keep the heat gentle during this stage and stir carefully so the potatoes stay intact. Finish with chopped coriander for a fresh herbal note.

Serving suggestions

Serve the curry warm with naan for scooping up the gravy, and offer lemon wedges alongside for a bright, sharp contrast.

Since the curry already includes potatoes, a simple fresh salad or sliced vegetables can add a crisp side without making the meal heavier.

Recipe notes & tips

• Use a heavy saucepan to help the onion and tomato mixture cook evenly.
• Brown the onion well before moving on, as it forms the base of the gravy.
• Give the tomato and spice mixture time to cook until oil separates.
• Check the goat for tenderness rather than relying on a fixed time that the recipe does not specify.
• Fry the potatoes until golden before adding them to the curry.
• Stir gently during the final simmer to avoid breaking up the potatoes.

Variations

• Adjust the chilli: use fewer Thai chillies for a milder curry.
• Change the potato cut: cut the potatoes into similar-sized pieces so they cook at a similar rate.
• Add lemon at the table: squeeze a wedge over an individual serving for extra brightness.
• Use coriander leaves: reserve a little chopped coriander to scatter over each bowl.
• Choose the gravy texture: simmer longer for a thicker gravy, or stop earlier for a looser one.

Common mistakes to avoid

• Pale onion: keep cooking until browned before adding the pastes.
• Under-cooked masala: wait for oil to separate from the tomato and spice mixture before adding the meat.
• Tough goat: continue simmering until the meat is tender before moving on.
• Pale potatoes: fry them until golden before adding them to the curry.
• Broken potatoes: stir gently during the final simmer so the pieces remain intact.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until hot throughout, adding a splash of water if the gravy has thickened; store naan separately.

Frequently asked questions