Skip to content

Meat, South and Southeast Asian

Aloo gosht with chapatis

Aloo gosht is a slow simmered lamb and potato curry served with chapatis, for 4 people. It takes 100 minutes, mostly gentle simmering, rated easy, for about €3.50 per serving. The key to success is cooking the lamb low and slow and adding the potatoes halfway through so they stay whole in the sauce.

Tonight it's aloo gosht, a lamb and potato curry that simmers until tender and warms up the whole family, served with chapatis.

Aloo gosht with chapatis
Total time
1 h 40
Difficulty
Easy
Cost per person
€3.50
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Aloo gosht is the kind of dish that mostly takes care of itself while you do something else. The lamb simmers with spices and tomatoes until it turns tender, and the potatoes soak up that fragrant sauce without falling apart. The result is hearty, mildly spiced rather than sharp, with that warm roundness from cumin and garam masala that makes you want seconds.

It's a fall or winter dish, the kind that warms you up after a cold day. Mon Chou suggests it for a weeknight dinner when you have a little time on your hands, or for an easy Sunday meal. Chapatis stand in for rice and are mostly there to scoop up the sauce, which makes this a dish you share around the table.

The ingredients

4 people

Butcher

  • Lamb shoulder 700 g

Fruits and vegetables

  • Potatoes 500 g
  • Onion 2
  • Tomatoes 3
  • Garlic 4 cloves
  • Fresh ginger 2 tsp
  • Fresh cilantro 4 sprigs

Pantry

  • Garam masalaoften in the pantry 2 tsp
  • Ground cuminoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Chili powderoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch

Bakery

  • Plain flour tortillas 8

Allergens Gluten

The step by step recipe

  1. Brown the sliced onions in oil in a Dutch oven, then add the chopped garlic and ginger. 12 min

    Take your time with the onions, they soften and color the whole sauce.

  2. Add the lamb chunks, spices, and salt, and cook while stirring. 10 min

    Cover halfway so the meat releases its juices and soaks up the spices.

  3. Stir in the chopped tomatoes and a glass of water, cover, and let it simmer gently. 35 min

    Mash the tomatoes with a spoon, they break down faster.

  4. Add the potatoes in large chunks and continue cooking. 25 min

    Poke them with a knife, they should be tender without falling apart.

  5. Warm the tortillas in a dry pan, sprinkle the curry with cilantro, and serve.

    A chapati folds in quarters to scoop up the sauce, it's the only utensil you need.

Our tips to get it right

  • Pick a lamb shoulder with a bit of fat on it, it stays moist after an hour of simmering, unlike leg of lamb which dries out faster.
  • Keep the pot covered over low heat while the lamb simmers, a hard boil toughens the meat instead of tenderizing it.
  • Taste the sauce and adjust the salt before adding the potatoes, once they're in they soak up most of the liquid and it gets harder to fine tune.

The variations

  • Swap the lamb for beef stewing cubes, the simmering time stays the same and the result is just as tender.
  • For a vegetarian version, replace the meat with cooked chickpeas and cut the initial simmer down to 15 minutes before adding the tomatoes.
  • For kids, skip the chili powder and serve the curry with a spoon of plain yogurt on the side to mellow the spices.

What to serve it with

  • Plain yogurt to cool down the spice
  • A cucumber and red onion salad
  • Hot black tea after the meal

Storage

Aloo gosht keeps for 3 days in the fridge in a sealed container, and the flavor often improves overnight. It freezes well for up to 2 months, though it's best to make fresh chapatis instead of freezing them. Reheat gently in a saucepan with a splash of water to loosen the sauce.

Questions about this dish

Can you make aloo gosht ahead of time?

Yes, it's actually recommended, the sauce tastes better after resting overnight in the fridge. Reheat it gently the next day and add a little water if the sauce has thickened too much.

Can rice replace the chapatis?

Yes, plain basmati rice pairs just as well with this curry. Chapatis have the advantage of scooping up the sauce directly on the plate.

Why add the potatoes halfway through cooking?

Added too early, they fall apart in the sauce before the lamb turns tender. Added halfway through, they cook just enough and hold their shape.

Is fresh ginger essential?

It brings a freshness that ground ginger doesn't quite match. In a pinch, half a teaspoon of ground ginger works, though the flavor will be a bit milder.

How long does it take to make an aloo gosht with chapatis?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an aloo gosht with chapatis?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an aloo gosht with chapatis cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

South and Southeast Asian Cuisines

See all

Recipes with lamb

See all