Madhur Jaffrey’s Aloo Gosht (Pakistani Potato and Goat) Recipe
Written by MasterClass
Last updated: Sep 24, 2024 • 2 min read
Aloo gosht, or Pakistani potato and goat curry, is popular throughout South India, in restaurants and home kitchens alike. While it might seem quite special, think of this as an everyday curry. Serve it with chapati and dal, or with plain basmati rice.
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What Is Aloo Gosht?
Aloo gosht is a popular meat curry that appears in Pakistani, Indian, and Bangladeshi cuisine. Aloo means potato and gosht (also spelled ghosht) refers to slow-cooked, tender meat. Aloo gosht is typically made by braising goat, lamb, or mutton in an aromatic broth. Some recipes include tomatoes, while others may opt for coconut milk; heat varies depending on region, as do the preferred herbs and spices. Depending on where it’s made, goat curry recipes may include curry leaves, bay leaves, fresh green chilies, dried red chili powder, and more. Madhur’s recipe features warm spices like cinnamon and cardamom, along with turmeric and her favorite garam masala blend. Aloo gosht is best served with steamed rice, or flatbreads like chapatis, roti, parathas, or naan.
How to Buy Goat Meat for Aloo Gosht
Goat is widely available at halal and specialty butchers, and for this recipe, Madhur advises buying a variety of cuts: shoulder, leg, shank, neck; some pieces should be bone-in. (If you’d like, you can substitute lamb for goat; purchase meat that comes from the animal’s shoulder, and make sure there’s at least some bone.)
As for her own method, Madhur likes to include a marrow bone. “There’s one thing that we as children just fought for every time the meat came to the table,” Madhur says. “Even for those who don’t want to eat the marrow—the flavoring, the richness that it gives to the sauce . . . makes it the best-tasting thing in the world.”
Madhur Jaffrey’s Aloo Gosht (Pakistani Potato and Goat) Recipe
makes
prep time
10 mintotal time
2 hr 10 mincook time
2 hrIngredients
- 1
Heat the oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the cinnamon, cardamom, and onion slices, and stir to coat. Sauté until the onions turn light brown at the edges, about 5–7 minutes. Add the garlic and ginger, and stir to combine.
- 2
After about 1 minute, add the goat meat, turmeric, coriander, and cayenne pepper to the pot. Stir until everything is well combined, then add 1 cup water. Bring the mixture to a boil, then lower the heat to medium and cover. Cook for 10 minutes, or until most of the liquid has evaporated. Remove the lid, and continue cooking for 3–4 minutes, stirring to ensure that the meat is evenly browned.
- 3
Add the remaining 4 cups of water, and bring the mixture to a boil. Reduce the heat once more to low, cover, and cook for 1 hour.
- 4
Add the potatoes to the mixture, and season with salt. Stir to combine, and increase the heat to a boil. Reduce the heat to low, cover, and cook for 30 minutes, or until the meat is fall-apart tender and the potatoes are easily pierced with a paring knife.
- 5
Add the garam masala, and stir to combine. Remove from the heat and serve.
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