Aloo Gosht: Tender Lamb Curry with Potatoes Recipe

This is the best Aloo Gosht you can make in your Instant Pot—juicy, falling-off-the-bone mutton cooked with tender potato chunks in a deeply flavored, rich and spicy curry. This version is Pakistani-style Degi Aloo Gosht with pressure cooker instructions included.

Degi Aloo Gosht Pakistani Style

This Aloo Gosht isn’t ordinary—it’s comforting, well-balanced and straightforward to make. The curry develops a beautiful brownish-reddish golden hue with a thin layer of oil floating on top and a broth that’s rich with aroma and depth.

It pairs perfectly with rice, roti, poori, or paratha. Drench your rice or scoop it up with bread—this Lahori-style Aloo Gosht satisfies every time.

There are a few key techniques and ingredients that elevate the curry sauce—I’ll cover them all so you get consistent, impressive results every time.

Say goodbye to watery, bland shorbas or dull, gloopy curries made from undercooked ingredients. This pressure-cooker Aloo Gosht has everything in the right place—the meat, potatoes, masala and oil are balanced so the finished dish looks and tastes restaurant-worthy.

It’s spicy, aromatic and easy to repeat—once you learn the frying (bhuna) technique and timing, you’ll want to make it again and again.

What is Aloo Gosht?

Aloo Gosht is a traditional mutton curry made with goat or lamb and potatoes cooked in a fragrant, well-spiced gravy. Think of stewed meat and potatoes in a rich, savory broth. “Aloo” means potato and “Gosht” means meat (goat or lamb).

Aloo Gosht Recipe — Pressure Cooker

Every family makes Aloo Gosht a little differently. Some prefer a soupy shorba, others a thicker gravy. Some use birista (fried onion paste) and yogurt; others use raw onions and tomatoes. Despite variations, a good Aloo Gosht should have these qualities:

• A thin layer of floating oil—not greasy, but a sign that masalas were properly browned and the dish was cooked correctly.
• A warm, golden-brown to reddish hue—indicating well-roasted spices.
• No raw onions or undercooked spices visible—everything should be well-integrated into the gravy.
• No half-cooked tomatoes sinking to the bottom—ingredients must be cooked through and melded for a smooth sauce.

Aloo Gosht Recipe Ingredients

• Mutton on the bone: goat or lamb, cut into roughly 1″ pieces.
• Potatoes: small whole peeled potatoes or halved larger potatoes.
• Spices: red chili powder, Deggi Mirch or Kashmiri chili (for color), garam masala, roasted coarsely ground cumin, coriander powder, turmeric.
• Ginger-garlic paste: homemade paste is best for freshness and longevity.
• Birista paste: deep-fried onion paste—don’t substitute with raw onions for this version.
• Yogurt: use regular full-fat yogurt; dilute Greek yogurt with a little water if needed.
• Whole green chilies: optional, use Indian/Pakistani green chilies for authentic flavor.
• Mustard oil or ghee: mustard oil gives a characteristic flavor; use ghee if preferred.

Instant Pot Aloo Gosht — Key Tips

• Fry the spices well: Bhuna (browning) the masalas until oil oozes out to develop deep flavor, color and aroma.
• Use the listed ingredients rather than substituting; the spices and birista shape the final taste.
• Increase pressure-cooking time for larger meat chunks or mature goat—tenderness depends on sufficient cook time.
• Turn off heat and cool the pot slightly before adding yogurt so it doesn’t split.
• Birista (fried onion paste) is essential in this version; it builds complex flavor.
• Adjust water for soupier or thicker gravy; this recipe yields a medium-thin curry that suits both rice and roti.
• Add potatoes midway so they cook through without falling apart.

How to make Aloo Gosht — Step by Step

Step #1: Fry the mutton until opaque

Set the Instant Pot to SAUTE (NORMAL). Heat the oil and fry the mutton, stirring, until the pieces change color and become opaque.

Step #2: Fry mutton with aromatics

Add ginger-garlic paste and fry until the raw aroma disappears. Add dry spices and roast until well combined and oil begins to separate. If the mixture sticks, add small splashes of water and scrape the bottom—this builds flavor.

Step #3: Add yogurt and birista, fry well

Cancel SAUTE and let the pot cool for a few minutes. Stir in whisked yogurt so it doesn’t curdle, then resume SAUTE and fry until oil streaks appear. Add birista paste and fry another 2–3 minutes.

Step #4: Pressure cook Aloo Gosht

Add water and deglaze the pot thoroughly so no browned bits remain. Cancel SAUTE, close and seal the lid. Pressure cook on HIGH for 14 minutes, then quick release. Add potatoes and green chilies, seal and pressure cook on HIGH for 10 minutes, then allow 5 minutes natural pressure release before finishing with a manual release. Serve hot with rice or chapati.

Storage and Reheating

Store Aloo Gosht in airtight containers in the refrigerator for up to 7 days. A solid layer of fat may form on top in the fridge—this melts again when reheated. The dish freezes well for up to 2 months, though potatoes can become slightly soft after freezing. Thaw overnight in the fridge and reheat on the stove or in the microwave; add a splash of water if the gravy has thickened.

If you love mutton, try other mutton recipes from Foodies Terminal.

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