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ALOO GOSHT (MUTTON/LAMB AND POTATO CURRY)

Here’s a heartwarming recipe for Aloo Gosht — a classic Mutton and Potato Curry that brings the taste of home to your table. This traditional, one-pot dish is simple to prepare and delivers rich, satisfying flavors every time. Whether you use lamb or goat, this recipe works beautifully on both the stovetop and in the Instant Pot. Tried, tested, and perfected for your enjoyment!

INGREDIENTS

Main Ingredients:

  • 1/4 cup neutral oil (e.g., grapeseed or avocado oil)
  • 1 tbsp ghee (or butter)
  • 1-1.2 lb (~545 g) bone-in goat or lamb meat, cut into 2” pieces (cleaned and excess fat removed)
  • 1 3/4 tsp kosher salt (adjust if using regular table salt), divided
  • 6-7 cloves garlic, crushed or finely chopped (~1 tbsp)
  • 1-inch piece ginger, crushed or finely chopped (~1 tbsp)
  • 1 medium onion (~225-250 g), finely chopped
  • 2 small tomatoes (~200 g, Roma recommended), puréed or finely chopped
  • 1-2 small green chilies (Thai chili or 1/2 Serrano), chopped
  • 2 green cardamom pods
  • 3 whole cloves
  • 1/2 tsp cumin seeds
  • 1.5-2 tsp coriander powder (adjust for preferred flavor strength)
  • 1/2-1 tsp cumin powder (adjust for flavor)
  • 1/2 tsp red chili powder (or Kashmiri chili for less heat)
  • 1/2 tsp turmeric powder
  • 1/4 tsp ground black pepper
  • 1 tbsp plain whole-milk yogurt (omit for dairy-free)
  • 2 small russet potatoes (~320-350 g), peeled and cut into 1.5-2” cubes

Garnish:

  • 1/2 tsp garam masala
  • 2 tbsp chopped cilantro leaves

Equipment:

  • Dutch oven or heavy-bottomed pot
  • Instant Pot (if using the IP method)

INSTRUCTIONS

Stovetop Method

  • Sear the Meat: Heat oil and ghee in a medium Dutch oven over medium-high heat. Add the meat and 3/4 tsp salt. Sauté for 6-7 minutes, stirring occasionally, until seared on the edges.
  • Build the Base: Add garlic, ginger, onion, tomatoes, green chilies, whole spices, ground spices (except garam masala), and the remaining 1 tsp salt. Mix well.
  • Add Water: Pour in 1-1 1/4 cups water, ensuring it covers about 1/3 of the meat. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1.5 hours, stirring occasionally, until the meat is tender. Add water as needed to prevent sticking.
  • Sauté the Masala: Increase heat to high to evaporate excess water, stirring occasionally for 5-7 minutes. Once the mixture thickens and oil separates, sauté (bhunai) for another 5-6 minutes.
  • Add Potatoes and Curry Base: Lower the heat and stir in yogurt. Add potatoes and 2-2 1/4 cups water (adjust for desired curry consistency). Bring to a boil, then simmer on low for 23-25 minutes, until meat and potatoes are fork-tender.
  • Finish: Uncover and simmer for a few minutes until oil rises to the top. Turn off the heat, garnish with garam masala and cilantro, and serve with roti, naan, or basmati rice.

Instant Pot Method

  • Sear the Meat: Select ‘Sauté – More/High’ on the Instant Pot. Heat oil and ghee, then add the meat and 3/4 tsp salt. Sauté for 5 minutes, stirring occasionally. Add garlic and ginger, cooking for another minute.
  • Combine Ingredients: Add onion, tomatoes, green chilies, whole spices, ground spices (except garam masala), and remaining salt. Mix well. Add up to 1/4 cup water if needed.
  • Pressure Cook: Cancel ‘Sauté.’ Set to ‘Pressure Cook – High’ for 20 minutes (22 minutes for larger cuts). Allow natural pressure release for 10 minutes. Meat should be tender but not falling off the bone.
  • Sauté the Masala: Select ‘Sauté – More/High’ and sauté for 5-7 minutes until water evaporates and oil separates.
  • Add Potatoes: Stir in yogurt and add potatoes with 2-2 1/4 cups water. Set ‘Pressure Cook – High’ for 5-6 minutes. Let the pressure naturally release for 5 minutes.
  • Garnish and Serve: Adjust salt to taste. Sprinkle with garam masala and cilantro before serving.

NOTES

  • Meat Selection: Use mixed goat/lamb pieces or meaty cuts like leg and shoulder. For more bone-heavy pieces, use up to 1.5 lbs of meat.
  • Onion and Tomato Prep: Finely chop or use a food processor for easier prep.
  • Cooking Time: Ensure the meat is tender before proceeding. Lamb and goat typically take ~2 hours on the stovetop.

Enjoy this flavorful Aloo Gosht with your favorite bread or rice!

CREAMY BUTTER BEAN CURRY

This aromatic Indian-inspired Butter Bean Curry is bound to become your go-to for midweek dinners! Creamy, flavorful, and entirely vegan, it’s made with canned butter beans and coconut milk. Perfect for beginners, it’s simple to prepare, ideal for batch cooking, and freezer-friendly for ultimate convenience.

WHY THIS RECIPE WORKS

Bean curries are a staple for midweek dinners in our home, and for good reason! They’re incredibly easy to whip up in one pot, delivering bold flavors thanks to a medley of spices and fresh ingredients. This butter bean curry is not only freezer-friendly but also reheats beautifully, making it a perfect choice for vegan meal prep and batch cooking.

INGREDIENTS

  • 2 cans butter beans (14 oz/400 g each), drained
  • 1 tablespoon rapeseed oil
  • 1 small yellow onion, diced
  • 5 garlic cloves, grated
  • ¼ teaspoon salt
  • 2 teaspoons fresh ginger, grated
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 2 teaspoons garam masala
  • 2 tablespoons curry powder
  • 1 can chopped tomatoes (14 oz/400 g)
  • 1 can coconut milk (13.5 oz/400 ml)
  • 1 cup frozen spinach (150 g/5.3 oz)
  • Chili powder to taste (optional)
  • Salt and pepper to taste

To serve:

  • Basmati rice
  • Fresh coriander
  • Homemade naan bread
  • Coconut yogurt (optional)

INSTRUCTIONS

  • Prepare the Base:
    Heat the oil in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Stir in the garlic and sprinkle with salt.
  • Add Aromatics:
    Stir in the grated ginger, followed by the spices (ground coriander, cumin, garam masala, and curry powder). Toast the spices for 1-2 minutes until fragrant.
  • Combine Ingredients:
    Pour in the chopped tomatoes and add the frozen spinach. Stir well, then mix in the butter beans and coconut milk. Lower the heat and let the curry simmer for 15-20 minutes until thickened and aromatic.
  • Season and Serve:
    Adjust the seasoning with salt and pepper to taste. Serve the curry over basmati rice with fresh coriander, homemade naan bread, and a dollop of coconut yogurt if desired.

NOTES

  • Curry Powder: The level of heat and flavor depends on the curry powder you choose. For a spicier curry, opt for a masala blend with some heat. If you prefer a milder dish, use a gentle curry mix. Start with the suggested amount and adjust to taste during cooking.
  • Adjusting Spice: If the curry ends up too spicy, stir in coconut yogurt to balance the heat.
  • Butter Beans: These are also known as lima beans, so either works perfectly in this recipe.
  • Coconut Milk: To reduce fat content, you can use low-fat coconut milk without sacrificing much creaminess.
  • Nutritional Information: Please note, nutritional values are estimates and may vary depending on the ingredients used.