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Scotsman’s Aloo Gosht By Greg Crawford

A Scotsman's Aloo Gosht ~ Lamb & Potato Curry made by a Scotsman

A recipe I have just made up as I went along......


750g Lamb on the Bone

2-3 TBSP Yoghurt

1 Tsp Turmeric

2 Black Cardamoms

1 Large Piece Cassia

2-3 Onions Chopped

2 Ripe Tomatoes

4 Green Chillies Chopped

1 Scotch Bonnet Chilli Chopped

2 -3 TBSP Ginger Garlic Paste

1 TBSP Panch Poran

1 Tsp Kashmiri Chilli Powder

1 Tbsp Chaat Masala

½ Bunch Coriander (incl stalks) Chopped

2 Potatoes Cut Into Bite-Size Pieces

4-6 Tbsp Oil


Mix Yoghurt Turmeric and meat together cover and put in the fridge overnight

Heat oil and add cardamom and cassia cook for a minute or so

Add the onions and cook until they are just starting to turn brown

Add the ginger and garlic paste and cook till the rawness smell disappears

Add tomatoes and chillies and cook till they all soften

Add panch poran mix well and cook for a minute or two

Add powdered spices and mix well, keep cooking until oil separates, you may need to add splashes of water to stop it from sticking

Add lamb, mix well and cook till the meat is all covered in a paste

Add about ¾ -1 cup of water, enough to cover the meat.

Add coriander and potatoes, mix well, you may need to add a bit more water to makes sure it’s all covered in liquid

Cook on low heat for an hour or until the meat is cooked.


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