Aloo Gosht Shorba – Pakistani Lamb and Potato Curry
Comfort food at its finest. A family favourite worthy of both a quiet night in and for guests at a dinner party. Serve with chapattis or basmati rice (my favourite is rice!)
Cook Time
Cook Time
  • 0.5cup oil
  • 1 large onion, chopped finely
  • 5cloves garlic, minced
  • 1 inch ginger, minced
  • 2small tomatoes. chopped roughly
  • 500grams lamb, bone in
  • 300grams potatoes, peeled and chopped into chunks
  • 1tsp salt, or to taste
  • 2tsp coriander powder
  • 2tsp cumin powder
  • 1tsp red chili powder
  • 0.5tsp turmeric
  • fresh coriander, for garnish
  1. Chop and soak the potatoes in a bowl of water. The soaking will help remove some of the starches from the potato and prevent the shorba becoming gloopy the next day.
  2. Heat oil in a pot. Add in onions, garlic and ginger and fry on medium-low, stirring occasionally till golden brown and burning around the edges. The browner the onions get, the deeper the colour of the shorba. This will take about 15 minutes
  3. Add in the chopped tomatoes, 3/4 cup of water and all the spices. Bring to a boil and then cover and cook on low for about half an hour, till the water has reduced significantly Once or twice, uncover and stir the mixture vigorously, mashing the tomatoes and onions.
  4. Once most of the water has dried up, uncover and turn the heat up to high and begin to mash the mixture vigorously till the mixture seems to come together in a dry clump and the oil begins to seperate from the sides.
  5. Add in the lamb. Allow the lamb to brown in the mixture, stirring to avoid burning, about 5 minutes.
  6. Once the lamb has turned a light brown shade and no more pink colouring remains, add in 4 cups of boiling water. Bring to a boil and then lower to the lowest heat and cover.
  7. After approximately 1hour, remove the potatoes from their water and add to the lamb. Continue to cook until the potatoes have cooked, about half an hour.
  8. Garnish with chopped fresh coriander (optional)
Recipe Notes

If at step 4, you find that there are still chunks of onions and tomatoes left, you can transfer the mixture to a food processor and pulse till 90% smooth.

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