Aloo gosht 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!
This aloo gosht recipe is a year round favorite in my home, but 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.
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 the ingredients you 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. Indian meat and potatoes 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 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, bone-in
- Onions
- Tomatoes
- Ginger
- Garlic
- Potatoes
- Green chillies and cilantro (for garnishing)
- Ground spices – turmeric, coriander, red chilli and garam masala
- Cooking oil
- Salt
Notes
- Aloo gosht is traditionally made with goat meat, but I used lamb in this recipe for convenience. This, of course, doesn’t make any difference to the final dish.
- 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.
- If you don’t have ground garam masala, you can use whole spices too. 3 green cardamom, 2 bay leaves, 1/4 tsp black peppercorns and 4-5 cloves will be enough.
- 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 big chunks of potato, not small pieces.
How to make instant pot lamb curry with potatoes
Preparation (10 minutes)
- Slice the onions.
- Chop the tomatoes.
- Make the wet masala – put onions, ginger and garlic in a blender and whiz to get a smooth puree.
- Peel the potatoes – optional
Cooking (60 minutes)
- Turn the instant pot to saute (normal) and add the sliced onions. Fry them until reddish brown (picture 1).
- Add the wet masala, tomatoes, and ground spices. Cook for 5 minutes until the tomatoes break down (picture 2).
- 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).
- Add 1.25 cups water and cancel saute.
- 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 zero minutes pressure (yes you can do that). In the time the cooker takes to come to pressure, the potatoes will be cooked (picture 4).
- Open the cooker and add green chillies and cilantro. Serve aloo gosht with warm naan.
More instant pot meat recipes you might like
Aloo Gosht (Instant Pot Lamb and Potato Curry)
Meat and potato curry topped with green chillies and cilantro.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4 1x
- Category: Dinner
- Method: Pressure Cooking (Instant Pot)
- Cuisine: Indian
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 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1/2 tsp garam masala
- 1/4 cup cooking oil
- salt, to taste
Instructions
Preparation
- Slice the onions.
- Chop the tomatoes.
- Make the wet masala – put onions, ginger and garlic in a blender and whiz to get a smooth puree.
- 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 5 minutes 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 1.25 cups water and cancel saute.
- 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 zero minutes pressure (yes you can do that). In the time the cooker takes to come to pressure, the potatoes will be cooked.
- Open the cooker and add green chillies and cilantro. Serve aloo gosht with warm naan.
Notes
- You can substitute lamb with mutton or goat meat.
- Use bone-in meat as the bones add a lot of depth and flavour. Lamb shoulder has the best and most succulent meat.
- If you don’t have ground garam masala, you can use whole spices too. 3 green cardamom, 2 bay leaves, 1/4 tsp black peppercorns and 4-5 cloves will be enough.
- 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 big chunks of potato, not small pieces.
Nutrition
- Calories: 441.7
- Sugar: 4.7
- Sodium: 699.4
- Fat: 19.4
- Saturated Fat: 3
- Unsaturated Fat: 14.9
- Trans Fat: 0
- Carbohydrates: 37.3
- Fiber: 6.1
- Protein: 30.1
- Cholesterol: 79.8
Keywords: aloo gosht, lamb curry with potatoes, instant pot lamb curry, mutton curry
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