Aloo aur Gosht ka Khatta Salan

Finally the snow seems to be melting away and I can hear water running down on the streets into the drains through everywhere. It wont be long when the piles and piles of snow will slowly flow away and evaporate, and I am so looking forward to it all inshallah.

Frozen Moment #5 – Spring’s not very far from now

The weather was in single digits yesterday, after a long long time. I was very delighted to take a walk, and feel the cool but bearable winds. During the days, sunlight streaming in through windows when the sky is clear and not cloudy gives me utmost pleasure and awaken my dull and boring days.

Today I prepared Khatta shorba, one of the easiest, light and delicious Hyderabadi curry that I enjoy along with Khadi dal and Chawal for a filling dinner or lunch.

Aloo-Gosht ka Ka Khatta Shorba – Aromatic Soured Meat Stew

Khatta Salan means ‘tangy curry’. Sometimes the curry is also referred to as Khatta shorba means ‘tangy stew’. The sourness from the tomatoes and tamarind, a slight heat from red chilli powder and the subtle sweetness from onions along with the roasted spices impart an aromatic and delectable flavor to this tomato stew. This same tomato base or shorba is used in many other versions of the khatta shorba, which are Karele ka Khatta ShorbaBhendi Ka khatta shorba, Arvi-Gosht ka khatta shorba etc.

Aloo-Gosht ka Khatta Salan – Meat & Potato in Aromatic tangy Tomato Stew


Lamb shouldermeat with bones – 600 gms, washed and cut into bite size pieces
Yellow Onion – 3, large, finely sliced
Red chilli powder – 1 tbsp
Salt – 2 1/2 tsp
Curry leaves – 2 sprigs, fresh
Ginger garlic paste – 1 tsp
Turmeric – 1/4 tsp
Roasted Cumin seed powder – 1/2 tsp
Roasted Coriander seed powder – 1/2 tsp
Tomatoes – 5, large red and ripe, finely chopped
Potatoes – 3, medium sized, quartered
Tamarind juice/Lemon or Lime juice – 3 tbsp
Canola oil – 5 tbsp


  • In a large pressure cooker at medium high heat, add oil, and as soon as it warms up add the sliced onions and fry until golden brown. Add ginger-garlic paste, curry leaves, salt, red chilli powder, turmeric, cumin powder and meat bones. Let cook until the meat is no longer pink. Add tomatoes and cook along until it starts leaving oil. Pour in water to cover and pressure cook until the meat is cooked.
  • Add the quartered potatoes and tamarind/lemon/lime juice and around 2-4 cups of water to the meat stew and let it cook  half covered for a further 5-10 minutes or until the potatoes are fork tender. Remove from heat and serve.

Suggested Accompaniments: Chawal and Khadi dal.

Note: You can replace potatoes with peeled and quartered turnips to make it ‘Shalgam aur Gosht Ka Khatta Salan’ – Turnip and Lamb meat in a Tangy Sauce.


12 thoughts on “Aloo aur Gosht ka Khatta Salan

  1. Please also post recipe for Raan (leg of lamb) if you have it.

    Vasantha, I’ll post the recipe of Raan the next time I prepare it.~Mona

  2. Your blog is too good and comes handy when i ran out of ideas ….thanx n keep up the brilliant work !
    Do you have recipe for frontier chicken?as in pakistani cuisine?Any idea how to prepapre it?

    I apologise I do not know the recipe of the dish you are talking about.~Mona

  3. Dear Mona,
    Love your blog! its really fantastic . how many people does this recipe serve?


    Asma, Actually I used these quantities for a large gathering/daawat, you can halve the quantities to serve a group of 8 people. ~Mona

  4. Dear Mona..Thanks for informing me that my recepie has being stolen by a fellow blogger. Based on that I complained to wordpress and now the blog is suspended..


    Thanks once again…

    Take care


    I had compiled a DCMA notice to wordpress the same day too regarding that blog. Good that the blog is down alhamdulillah.~Mona

  5. In your second last step, have we to fry the quartered potatoes or the quartered tomatoes.

    Kindly clarify.

    Many thanks,


    Thanks for pointing out, I’ve corrected the typo~Mona

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