How to make Aloo Gosht

Why cooks start here

Aloo Gosht is cooked the way home kitchens cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a pakistani family cook actually puts it on the table.

Aloo Gosht, a cherished staple of Pakistani home kitchens, is a dish that transcends ordinary meals, often gracing the table during family gatherings or on a leisurely Sunday afternoon. Its roots are deeply embedded in the comfort of home cooking, where the art of seasoning is guided by intuition and the generosity of spirit is reflected in the ample use of ingredients. Here, we capture the essence of this beloved dish as it's prepared in countless households, with every step reflecting the authenticity of its origins. This dish is a harmonious blend of tender mutton and soft, yielding potatoes, simmered to perfection in a fragrant mixture of onions, tomatoes, and ginger-garlic paste. The oil carries the flavors, while fine sea salt is added with a careful hand, enhancing the rich, savory notes of the meat and vegetables. The result is a comforting, hearty stew that invites sharing, best enjoyed with warm naan or fluffy basmati rice, embodying the warmth of home in every bite.