When it comes to standard meals in a Pakistani household, Gobhi-gosht is a must. Gobhi is cauliflower and gosht is meat. Pakistani men love meat, it’s something they truly, madly , deeply love. To get our men to eat some veggies, we have to add it to everything..everything (imagine me making a face here). Not fun because I think Gobhi tastes amazing on its own but sometimes you just have to be creative.
Oh wait, did you know that gobhi is pretty cool. A multi-talented freak of nature: it can be fried, steamed, baked or cooked. It’s an excellent source of dietary fibers, vitamins and minerals as well.
- 1/2 kg Lamb/goat
- 1 cauliflower, cut in large chunks
- 3 onions, sliced
- 3 cloves garlic
- 1 tbsp ginger chopped
- 1 black cardamom
- small piece of cinnamon stick
- 1/4 cup oil
- 1 green chilli chopped
- 3 large tomatoes chopped
- 1/4 tsp salt
- 1/4 tsp red chilli powder
- 1/4 tsp turmeric
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp ground black pepper
- 1/4 tsp garam masala
- 1/2 tsp chaat masala
- 3 cups + 3 tbsp water
- Ginger, juliened
- 1 tbsp Cilantro
- 1 green chilli chopped
look so pretty while cooking..?? mmm ..
- Heat oil in a pan. Add the sliced onion, black cardamom and the cinnamon stick. Fry for 3-5 minutes on high heat.
- Once the onion changes color, add the ginger, garlic and the chopped green chilli. Mix until fragrant.
- Throw in the lamb/goat. Stir for a minute or two and add 3 cups of water. Add in all the spices, salt, red chilli powder,turmeric, coriander powder and tomatoes. Now I use a pressure cooker just because it cooks faster but if you want to cook in a regular pot that will give similar results, it just takes longer.
- If using a pressure cooker: put the pressure on for 15 minutes or according to the manual for your pressure cooker for lamb/goat.
- If using a regular pot: Cover and cook on medium heat until the meat is almost done. Don’t cook it all the way because we will cook it further in the next steps.
- Now uncover and cook the meant on high heat for 5 minutes or until all the water disappears.
- Add a tiny bit of water and throw the cauliflower into the pot. Cover and let it cook for 5 minutes on medium heat.
- After 5 minutes uncover and add the ground cumin, chaat masala, garam masala and the ground black pepper and mix. Cover and let it cook again til the cauliflower is cooked. It should be soft but not mushy.
- Once ready plate and garnish with cilantro, ginger and green chillies. Serve warm with roti that is right off the stove.
I make this a little bit spicy but you can do spice control by using even less of the spices. I do tell you that it tastes better when on the spicy side. Now let us all dig in…
Aa jao “Gobhi Gosht” tayyar hai !!!!