The Spice Mess

Aloo Gosht Ka Salan

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A classic Pakistani curry, Aloo Gosht ka Salan, is made with tender meat and potatoes in a flavorful curry, served with roti or rice!

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If you must master one classic Pakistani meat curry, it is this one!

Aloo Gosht Ka Salan simply translates to Potato Meat Curry, but it is anything but simple.

Why you’ll love this recipe

This curry is flavorful blend of whole and ground spices, with lots of tender meat and potatoes.

It is a classic curry that could be great any day of the week, for a comforting Sunday dinner, or a gathering with friends and family.

You’ll love this curry! It is:

  • flavorful with whole and ground spices that complement each other
  • has lots of tender meat and potatoes
  • can be made ahead of time in under an hour!

Recipes you’ll love

If you’re looking for more traditional Pakistani meat recipes, here are some you will love:

Aloo Gosht Ingredients

  • Meat – for this recipe, we use bone-in goat meat. We highly recommend meat with bones for a more flavorful curry. You can also substitute other meats such as beef, veal or mutton. The cooking time may vary.
  • Ginger-Garlic Paste – or equal parts crushed ginger and crushed garlic. This paste is a popular pantry item for Pakistani and Indian food. We love making a big batch of ginger garlic paste at home and having it ready in the fridge.
  • Fried Onions – make your own fried onions, or use store-bought. If using store-bought fried onions, try to use a brand that does not use flour to coat the onions, like the Nawabi brand found on Amazon.
  • Crushed tomato – canned tomatoes work well for this recipe for a quicker cook time, but you can also use fresh tomatoes.
  • Potato – two medium potatoes cut into 2-inch pieces are best for this recipe. If the potato pieces are too small, they might cook faster than the curry and turn mush.
  • Ground Spices: Coriander powder, Cumin powder, Red chilli powder, Turmeric powder, Garam masala powder
  • Whole Spices – Bay leaf, black cardamom, black peppercorns, cinnamon, cloves

How to make Aloo Gosht Curry?

Add the oil and whole spices to a pot over medium heat (bay leaf, black cardamom, peppercorns, cloves and cinnamon).

Once fragrant, add meat and ginger, garlic and green chilli paste and sear the meat the meat is no longer pink.

Add water and cover to cook until the meat is about 90% cooked.

Tip: You can also use a pressure cooker or instant pot for cooking the meat if you prefer. It will cut down on the cooking time.

Once the meat is cooked, add the powdered spices, turmeric, coriander, cumin, and red chilli mix well. Ensure there is enough water so that the spices don’t burn. If needed, add ¼ cup water, add fried onion and mix well.

Add crushed tomato and cook till well incorporated. Add peeled, cubed potatoes peeled.

Mix well and cook till oil separates.

Cook on low to medium heat, to avoid the spices from sticking to the bottom of the pot.

Add a little more water (1/2 cup or so), and mix so that all the spices are well incorporated.

Cover and let it simmer for 10-15 minutes.

The curry is cooked when the potatoes are tender, and the oil floats to the top.

What to serve with Aloo Gosht Curry?

This Aloo Gosht Curry pairs well with plain basmati rice, chapati roti, naan or paratha.

We like to serve it with some condiments on the side. Here are some of our favorites:

If you’re looking for more classic Pakistani curry recipes, here are some of our favorites:

If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess.

Aloo Gosht Ka Salan (Curry)

A classic Pakistani curry, Aloo Gosht ka Salan, is made with tender meat and potatoes in a flavorful curry, served with roti or rice!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Curry, Main Course
Cuisine Indian, Pakistani
Servings 4 servings

Ingredients
  

  • 1 pound approx 500 grams goat meat
  • 2-3 teaspoon Ginger garlic and green chilli paste
  • 1 cup fried onion
  • 1 cup crushed tomato
  • 2 medium potatoes
  • ½ – ¾ cup oil
  • 1 tablespoon Coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon Red chilli powder
  • ½ teaspoon turmeric powder
  • ½ -1 teaspoon Garam powder
  • 1 Bay leaf
  • 2 Big black cardamom
  • 5-10 black pepper corn
  • 1 stick Cinnamon
  • 3-5 cloves
  • Salt as per taste
  • Cilantro for Garnish

Instructions
 

  • Add the whole spices in a pot over medium heat (bay leaf, black cardamom, peppercorns, cloves and cinnamon). Once fragrant, add the meat and ginger, garlic and green chilli paste and cook till the meat is no longer pink.
  • Add water and cover until the meat is about 90% cooked.
  • You can also use a pressure cooker or instant pot for cooking the meat if you prefer.
  • Once the meat is cooked, add the powdered spices, turmeric, coriander, cumin, and red chilli mix well. Ensure there is enough water so that the spices don’t burn. If needed, add ¼ cup water, add fried onion and mix well; add crushed tomato and cook till well incorporated. Add peeled, cubed potatoes peeled.
  • Mix well and cook on low to medium heat till oil separates. If you want a saucier curry, add a small quantity of water and all the spices are well incorporated.
  • Cover and let simmer for 10-15 minutes.
  • Garnish with cilantro
  • Serve with plain white rice or roti.
  • Serve with carrot achar, kachumber, and mango chutney.
Keyword aloo gosht, aloo gosht ka salan, gosht ka salan