Gobi Gosht Recipe (Mutton with Cauliflower)
Gobi gosht is a heartwarming traditional Pakistani dish that brings cauliflower to life. It's best served with a side of tangy yogurt and roti.
Equipment
- 1 Heavy bottom pot or Instant Pot
- 1 Wok or frying pan
Ingredients
- 1 pound (~500 grams) goat/lamb meat cut in small pieces
- 2½ teaspoon salt or to taste
- ¾ cup neutral oil canola, sunflower or vegetable
- 2 small (~3-5 ounces/100-150 grams) yellow or red onions thinly sliced
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- 1 bird’s eye chili finely chopped, optional
- 3 (~3-5 ounces/100-150 grams) roma tomatoes diced
- 1 teaspoon red chili powder
Whole Garam Masala
- ¼ teaspoon cumin seeds
- 3 cloves
- 4 peppercorn
- 1 green cardamom
- 1 black cardamom
Cauliflower
- 1 pound (~500 grams) cauliflower cut in small florets
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Garnish
- ½ cup cilantro finely chopped (optional)
- 2 bird’s eye chilies finely chopped (optional)
- ¼ teaspoon garam masala powder optional
Instructions
Stove Top
- Place meat in a colander and rub with 1 teaspoon of salt. Set aside.
- Heat heavy bottom pot and add ½ cup oil. Once hot, add sliced onion and sauté until evenly brown, roughly 7-10 minutes.
- Add crushed ginger and garlic, and bird’s eye chili (if using). Stir for roughly 30 seconds to 1 minute until fragrant.
- Add meat and stir on high heat until no longer pink for about 5-7 minutes.
- Add tomatoes, red chili powder, ½ teaspoon of salt and whole garam masala (cumin seeds, cloves, peppercorn, green and black cardamom). Stir until well-mixed.
- Add 2 ½ cups water and bring to boil. Lower to simmer and cover. Cook until the meat is tender about 2 – 2 ½ hours.
- While the meat is cooking, begin to get the cauliflower ready. In a large wok or frying pan, heat remaining ¼ cup oil. Once hot, add cauliflower, ½ teaspoon of salt, and pepper. Sauté until just slightly brown and evenly cooked, about 5 - 7 minutes.
- Once the meat is tender, carefully remove the lid and add cauliflower. Increase heat to high, and stir until the cauliflower has absorbed the masala and the oil begins to separate from the spices. Remove from heat.
- Carefully place gobi gosht into a serving bowl. Garnish with diced cilantro and chilies, and dust with garam masala powder.
Instant Pot
- Place meat in a colander and rub with 1 teaspoon of salt. Set aside.
- Turn Instant Pot on and select ‘Sauté’. Once hot, add ½ cup oil and sliced onion. Sauté until evenly brown, roughly 7 – 10 minutes.
- Add crushed ginger and garlic, and bird’s eye chili (if using). Stir for roughly 30 seconds to 1 minute until fragrant.
- Add meat and stir until no longer pink for about 5-7 minutes.
- Add tomatoes, red chili powder, salt and whole garam masala (cumin seeds, cloves, peppercorn, green and black cardamom). Stir until well-mixed.
- Add ½ cup water or at least enough to cover ⅓rd of the meat mixture.
- Cancel “Sauté” and close the lid. Move the steam valve to sealing, and on manual setting, set the cooking time to 25 minutes at high pressure.
- While the meat is cooking, begin to get the cauliflower ready. In a large wok or frying pan, heat remaining ¼ cup oil. Once hot, add cauliflower, salt and pepper. Sauté until just slightly brown and evenly cooked, about 5 to 7 minutes.
- Once the timer is up, move the steam valve to venting position to immediately release steam. After the pressure has released, carefully remove the lid, making sure you are not touching the metallic part.
- Select ‘Sauté’ again and add cooked cauliflower to the meat mixture. Fry until the cauliflower has absorbed the masala and the oil begins to separate from the spices.
- Turn “Instant Pot” off, and carefully place gobi gosht into a serving bowl. Garnish with diced cilantro and chilies, and dust with garam masala powder.