Most North Indians and Pakistanis consider aloo gosht to be comfort food, making it a family dish with multiple variations.
Aloo gosht is a delicious meat curry that originated in the Indian subcontinent. The dish is popular in North Indian, Pakistani, and Bangladeshi cuisines. In a stew-like shorba gravy, potatoes (aloo) are cooked with meat (gosht), commonly lamb, mutton, or beef. Depending on how the food is prepared, the spices used, and what country or region it was made in, it could be classified as curry, stew, or shorba. During the last mushaira of the Mughals in the 17th century, cooks in the palace of Shahjahanabad discovered a meticulous pairing of potatoes and goat's meat that was so delicious that it almost felt like it has suspended time and cast a spell. Another history tells that potatoes were a common ingredient in Wajid Ali Shah's kitchen. The cooks continuously experimented with potatoes and mutton to prepare the delicacies for the nawabs. The recipe can be served with simple rice or flatbreads like roti, paratha, or naan.