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    You are here: Home » Meat

    Published: Sep 30, 2019 · Modified: Sep 3, 2021 by Saima · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases · This blog generates income via ads.

    Aloo Gosht (Instant Pot Lamb and Potato Curry)

    3.0K shares
    • 25
    Jump to Recipe
    lamb curry in a bowl

    Aloo gosht curry with warm naan is a hearty, filling and satisfying meal made with a few very common ingredients. This instant pot lamb curry with potatoes is sure to win you over!

    aloo gosht in a bowl

    This is an authentic aloo gosht recipe and a year round favorite in my home. But it really picks up business as the days get cooler. With fall in full swing and winter just around the corner, we love foods that warm and comfort. (Check out this dal gosht recipe as well if you like hearty meat-based comfort food.)

    Besides, how lovely is it to dig into a bowlful of lamb and potatoes smothered in a delicious, slightly spicy sauce? Especially when you can make it with simple ingredients you might already have. You don't have to google what the ingredients look like. You don't even have to go hunting high and low for them. You find them in your fridge or pantry and get the dish going in your pressure cooker. This Indian meat and potatoes recipe just happens to be that dish!

    One exception, if you're not familiar with Indian cooking at all, might be garam masala. It is a very common spice blend used extensively in Indian and Pakistani style cooking and available everywhere these days. Otherwise, it's just stuff like onions, tomatoes, ginger, garlic etc. Here's the complete list of ingredients.

    Ingredients in aloo gosht recipe

    • Lamb meat, bone-in
    • Raw onions
    • Tomatoes or tomato paste
    • Fresh ginger root
    • Garlic cloves
    • Baby potatoes
    • Green chilies and cilantro (for garnishing)
    • Coriander powder
    • Turmeric powder
    • Red chili powder
    • Garam masala powder
    • Cooking oil
    • Salt

    Exact amounts are given in the recipe card below.

    Ingredient Notes

    1. Aloo gosht is traditionally made with goat meat or mutton, but I used lamb in this recipe for convenience. The kind of red meat used doesn't make any difference to the final dish.
    2. It is important, though, to use bone-in meat as the bones add a lot of depth and flavour. Lamb shoulder has the best and most succulent meat.
    3. If you don't have ground garam masala, you can use whole spices too - 2 black cardamom, 3 green cardamom, 2 bay leaves, ¼ teaspoon black peppercorns and 4-5 cloves will be enough.
    4. I used baby potatoes, but you don't have to. Russet potatoes would work as well. If they're big ones, peel and halve or quarter them depending on their size. You'll want medium sized chunks, not small potato pieces.
    5. If you already have ginger garlic paste at hand, then you just need to make a smooth paste of the onions.
    instant pot lamb curry ingredients

    Equipment used to make this aloo gosht recipe

    1. Instant Pot Duo - indispensable for pressure cooking the toughest meats.

    2. Food chopper - I used this manual chopper to chop the onions and tomatoes. It's easy to use and wash and you don't have to plug it in.

    3. Blender - for making the wet masala mentioned below. A Vitamix makes short work of any blending job in the world!

    How to make instant pot lamb curry with potatoes

    Preparation (10 minutes)

    1. Slice the onions.
    2. Chop the tomatoes.
    3. Make the wet masala - put chopped onion, ginger and garlic in a blender and whiz to get a smooth puree.
    4. Peel the potatoes - optional

    Cooking (60 minutes)

    1. Turn the instant pot to saute (normal) and heat oil. Add the sliced onions. Stir fry them until reddish brown (picture 1).
    2. Add the wet masala, tomatoes, and all the dry ground spices - turmeric, coriander, garam masala and red chili. Cook for 10 minutes until the tomatoes break down (picture 2).
    3. Add the lamb and salt and cook for 5 minutes more, stirring the contents with a spoon every now and then. Add a few splashes of water if you see the masala getting dry (picture 3).
    4. Add 2 cups of water and cancel sauté.
    5. Secure the lid, press the pressure cooking button (high), set the timer to 15 minutes and make sure the steam release handle is sealed.
    6. Once the timer beeps, wait for 10 minutes, then release steam by turning the steam release handle to venting.
    7. Open the cooker and add the potatoes. Again, secure the lid and set the cooker to 1 minute (picture 4).
    8. Open the cooker and add green chillies and cilantro. Serve aloo gosht with warm naan bread or plain white basmati rice.
    lamb curry with potatoes in instant pot steps

    Recipe Notes

    1. Be careful while frying the onions. They should achieve a reddish-brown color or the gravy will not look good. However, be careful not to burn them as it's very easy to go from 'reddish-brown' to burnt. The curry will taste bitter if the onions are even slightly burnt. It is best to fry them on medium heat under supervision.
    2. It is important to cook the wet masala very well (step 2 of 'Cooking' above). With the help of a wooden spoon, fry the masala until the raw smell of the spices goes and it is thick and shiny. The oil separates and floats on the top at this point. This is the bhuna technique and it is essential for great tasting curries. If you want to learn about this in detail, check out this post on the different techniques in Indian cooking.
    3. The pressure cooking time may vary from the kind of meat used, the pressure cooker, and even things like the altitude at which you are cooking! If the meat is underdone when you open the pot, set it to cook again under pressure for 5-10 minutes more depending on how well done you want the meat to be.
    lamb curry with potatoes in instant pot

    More instant pot meat recipes you might like

    Mutton Korma - An authentic Mughlai korma recipe and a gem of north Indian cuisine. Straight from my mother and grandmother's kitchen!
    Bhindi Gosht - A hearty meat curry made with succulent pieces of bone-in mutton and okra.
    Keema Aloo - Mutton or lamb mince with cubed potatoes in a delicious onion-tomato base.
    Gobi Gosht - Wholesome and earthy lamb with cauliflower.
    Mutton Dopyaza - Indian stew made with lots of onions and a few choice whole spices.
    aloo gosht in a bowl
    aloo gosht in a bowl

    Aloo Gosht (Instant Pot Lamb and Potato Curry)

    Saima Zaidi
    Meat and potato curry topped with green chillies and cilantro.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Course Dinner
    Cuisine Indian
    Calories 441.7 kcal

    Ingredients
      

    • 1 pound or 500 grams lamb bone-in
    • 2 big onions
    • 1 medium tomato
    • 1 " piece ginger
    • 6 cloves garlic
    • 6-8 baby potatoes
    • 3 green chillies for garnishing
    • 2 sprigs cilantro for garnishing
    • 2 teaspoon turmeric powder
    • 1 teaspoon coriander powder
    • 1 teaspoon red chilli powder
    • ½ teaspoon garam masala
    • ¼ cup cooking oil
    • salt to taste

    Instructions
     

    Preparation 

    • Slice one onion fine.
    • Make the wet masala: put the second onion (chopped roughly), and ginger and garlic (peeled and chopped) in a blender along with half a cup water and whiz to get a smooth puree.
    • Chop the tomato.
    • Peel the potatoes - optional if using baby potatoes

    Cooking 

    • Turn the instant pot to saute (normal) and add the sliced onions. Fry them until reddish brown.
    • Add the wet masala, tomatoes, and ground spices. Cook for 10 minutes or until the tomatoes break down.
    • Add the lamb and salt and cook for 5 minutes more, stirring the contents with a spoon every now and then. Add a few splashes of water if you see the masala getting dry.
    • Add 2 cups water and cancel sauté.
    • Secure the lid, press the pressure cooking button (high), set the timer to 15 minutes and make sure the steam release handle is sealed.
    • Once the timer beeps, wait for 10 minutes, then release steam by turning the steam release handle to venting.
    • Open the cooker and add the potatoes. Again, secure the lid and set the cooker to one minute pressure. 
    • When the timer beeps, open the cooker and add green chillies and cilantro. Serve aloo gosht with warm naan.

    Notes

    1. You can substitute lamb with mutton or goat meat.
    2. Use bone-in meat as the bones add a lot of depth and flavour. Lamb shoulder has the best and most succulent meat.
    3. If you don't have ground garam masala, you can use whole spices too - 2 black cardamom, 3 green cardamom, 2 bay leaves, ¼ teaspoon black peppercorns and 4-5 cloves will be enough.
    4. Russet potatoes work well in this recipe too. If they're big ones, peel and halve or quarter them depending on their size. You'll want medium chunks of potato, not small pieces.
    5. Depending upon the type and size of potatoes, sometimes it takes more time for them to soften. I typically find that peeled and halved potatoes get done in 1 minute of pressure cooking, but you might get different results. If the potatoes are not done in 1 minute, just put the lid back on and pressure cook for another minute.

    Nutrition

    Calories: 441.7kcalCarbohydrates: 37.3gProtein: 30.1gFat: 19.4gSaturated Fat: 3gPolyunsaturated Fat: 14.9gCholesterol: 79.8mgSodium: 699.4mgFiber: 6.1gSugar: 4.7g
    Keyword aloo gosht, instant pot lamb curry, lamb curry with potatoes, mutton curry
    Tried this recipe?Let us know how it was!

    Did you make this recipe? Don't forget to give it a star rating below!

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    Reader Interactions

    Comments

    1. Sam says

      December 15, 2019 at 12:26 pm

      5 stars
      I made this this afternoon, it’s delicious! I used half potatoes half turnips which have come out gorgeous. Halved your chilli though as a bit hot for me. It’s so tasty - it’s now our favourite curry! My husband said it’s the best curry I’ve made and told me to say thank you for sharing. Thanks Saima X

      Reply
      • Saima says

        December 15, 2019 at 1:01 pm

        That is so lovely to know, Saima! Love your modifications and glad your husband liked it too:)

        Reply
    2. Mina says

      August 06, 2020 at 5:09 pm

      5 stars
      Thank you so much for this recipe. Whenever I need a Desi Instant Pot recipe, I search your blog and it's very easy to follow.
      My potatoes didn't cook with 0 min pressure though. They needed at least 3 min pressure.

      Reply
      • Saima says

        August 09, 2020 at 8:49 am

        Thanks Mina! I really appreciate your interest. I know, potatoes can be tricky. It really depends on the type of potatoes, and I should include a range of time instead of one time since I too have faced this problem.

        Reply
    3. Todd says

      April 22, 2021 at 8:18 am

      When you double the recipe should you double the water added to the Insta Pot as well?

      Reply
      • Saima says

        April 24, 2021 at 9:00 pm

        No, I wouldn't double the water as it might get too liquidy. Try adding one extra cup and see how it turns out. You can always add more after cooking if the curry is too thick. All you will need to do is cook the aloo gosht on sauté for a few minutes to make sure the curry absorbs the extra water.

        Reply
    4. Sarah says

      March 04, 2022 at 11:36 pm

      Why do you have to add 2 tsp turmeric powder. I usually add 1/4 tsp because it may smell too much turmeric. Please let me know. Thanks

      Reply
      • Saima says

        March 20, 2022 at 12:39 am

        Hi Sarah, turmeric adds warm, spicy notes to the aloo gosht and also gives it a deep, rich colour. The final dish will only smell of turmeric if you don't roast the masala (bhunao). If you do, it should be fine. However, at the end of the day, it is your preference. Add just 1 tsp if you are comfortable with this. It won't make or break the curry. Hope this helps:)

        Reply

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    Hi, I'm Saima! I live in Alberta, Canada with my husband and twin boys. My most favorite things are long summer days, ice cream and reading books. Welcome to my blog!

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