Lamb Curry With Potatoes (Aloo Gosht)

This easy-to-make curry is full of flavor and is loved by people of all age groups. You can make it on weekdays or on special occasions.

Lamb curry with potato is one of the popular dishes from North Indian Cuisine, and it is popular in India’s neighboring country Pakistan as well.

It is cooked with a blend of spices, yogurt, and potatoes. So, the curry is full of flavor and aroma.

It is super easy to make, and the combination of lamb pieces and cooked potatoes is delicious.

You can serve this curry with boiled rice, other rice varieties, Indian bread varieties, etc.

Ingredients used in this recipe

Whole spices: Cardamom pods, cloves, cinnamon stick and whole black peppercorns are used in this recipe. I have used both black cardamom pods and green cardamom pods. But you can use only green ones if you do not have black cardamom pods. You can buy all these in Indian grocery stores.

Spice powders: I have used turmeric powder, red chili powder, coriander powder, cumin powder and garam masala powder. You can get all these spice powders in Indian grocery stores. If you do not like spiciness in your curry, use the same amount of Kashmiri red chili powder instead of red chili powder.

Other Ingredients:

Mutton or lamb: I have used boneless mutton pieces. You can also use mutton or lamb meat with bones. Choose tender meat for a better taste.

Coarsely ground ginger and garlic: Gives aroma and flavor to the curry. Helps in digestion also.

Onion: You can thinly slice the onion and use it. If the onion is too big you can cut it into half slices and use.

Green chilies: I have just removed the stem of the chilies and added in the curry. If you want you can split and add in the curry. You can increase or decrease the number of green chilies according to your spice level.

Yogurt: It gives richness and flavor to the curry. Beat the yogurt so that there are no lumps and then add in the curry.

Potato: Peel, cut into medium cubes and cook. Do not overcook them, so that they are not mashed when added to the curry.

Vegetable oil: You can use your favorite oil. I like coconut oil, because it makes the curry more flavorful.

Coriander leaves: Make the curry more colorful. Give aroma and flavor to the curry. Use fresh coriander leaves.

How To Make This Recipe

To make this recipe, first I sauteed the onion slices, whole spices, ginger garlic paste, and green chilies in oil.

Into it I have added the meat pieces and the spice powders and sauteed.Then I have added yogurt to this mixture and cooked it by adding the required amount of water and salt.

After the meat is fully cooked I add the cooked potatoes into it and mixed gently, garnished with fresh coriander leaves, and served.

Variation

I have cooked the potatoes and added in the curry.

You can add the potato cubes into the curry without cooking them first and cook together with the meat.

If you are adding them directly into the curry, add them when the meat is 75 percent cooked.

Step by step pictures

Heat oil in a thick-bottomed vessel over medium heat. Add the onion slices and sauté until they start becoming golden.

Add the whole spices into it and sauté for a few seconds.

Then add the coarsely ground ginger and garlic and sauté until the raw smell is gone

Add the green chilies and stir

Then add the mutton pieces and sauté for a minute or two

Add the spice powders into it

and sauté for 2 minutes

Beat the yogurt so that there are no lumps, add into the mutton and mix well

Add the water and required amount of salt and mix. Cook the meat in medium flame until fully cooked

When the mutton is cooked, add the cooked potato pieces and mix gently. Check salt and add if needed. Cook on a low flame for another 2 to 3 minutes.

Sprinkle the coriander leaves, switch off and serve.

Recipe Notes

Choose tender meat for better taste.

If you do not have black cardamom pods you can use only the green ones.

You can use kashmiri chili powder instead of regular red chili powder.

You can buy all the spices in Indian grocery stores.

You can adjust the number of green chilies and the amount of red chili powder according to your spice level.

Do not stir the curry too much after adding the potato pieces, it may break the pieces. Use a wooden spoon and stir gently.

You can serve this curry with boiled rice, bread, other rice varieties, or any Indian breads.