Garlicky Lamb with Potatoes

Aloo Gosht

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Folks who shy away from “exotic” and unfamiliar foods will love this curry because it plays on the comfortable meat-and-potatoes theme. A great curry to serve with a bowl of basmati rice, this is equally comforting with a baguette and a glass of red burgundy.


For the marinade

  • 2 tablespoons Garlic Paste
  • 2 teaspoons cumin seeds, ground


  1. Combine all the marinade ingredients in a medium-size bowl. Add the lamb and toss to coat it with the marinade. Refrigerate, covered, for at least 30 minutes or as long as overnight, to allow the flavors to permeate the meat.
  2. Drain the potatoes and pat them dry with paper towels.
  3. Heat 2