Pakistani Aloo Gosht | Simplified | Potato and Mutton Stew

Aloo gosht was always Abbu’s favorite dish.
Though anything with aloo (potatoes) would inevitably be Abbu’s favorite, but aloo gosht had a special status.
I feel, although aloo gosht is the most common meat dish in any Pakistani kitchen, there is always this dilemma on how to get it just right.
I have seen good veteran cooks say a silent prayer before making this dish.

This is my fool proof recipe to get the perfect aloo gosht every time.
But then everyone’s definition of the perfect aloo gosht is different.
And that’s a debate for another day and another time…enjoy☺️.

Ingredients
1 kg | meat
700 gm | potatoes (7 small)
¼ cup | ghee or oil
2 Tbs | ginger garlic paste

Spices
2 tsp | salt
1 tsp | chili powder
1 tsp | paprika powder (Kashmiri mirch)(adds good color)
½ tsp | turmeric (haldi)
½ tsp | coriander powder (sokha dhania)
2 | bay leaf (tez patta)
1 tsp | zeera (cumin)

2 Tbs | yogurt

Method
Blend together onions and tomatoes into a fine paste.
This way, there is no chunky onions or tomato peels in the shorba.

In a big pot, put meat, oil, ginger garlic paste and the onion tomato paste together.
I added ½ cup water that I rinsed the blending mixer with.
Add the salt and all the spices.
Bring to boil on high heat.
Once boiling, reduce the heat to medium and cook until the meat is 90% tender.
At this point the oil should separate, if not cook on high flame until oil separates, this process makes sure the masala is cooked properly.
Now add the peeled and cut potatoes to the simmering meat.
Cook on high heat for 5 minutes.
Add the whipped yogurt.
Keep cooking on high until the yogurt disappears and oil separate.

Now add 4 cups of boiling water.
Boil on high heat for 2 minutes.
Then reduce heat to medium, cover and cook for 10 minutes or until the potatoes are tender and oil separates to the top.

Your aloo gosht is ready.
Sprinkle with garam masala and freshly chopped coriander.

Served hot with roti or rice.

enjoy

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