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Gobi Gosht

Servings 4


  • ¾ cup oil canola/sunflower/vegetable
  • 2 lbs lamb/mutton cut in small pieces (shoulder cut works well)
  • 1 medium cauliflower cut in small florets
  • 2 roma tomatoes roughly chopped
  • 1 medium yellow onion thinly sliced in half rings
  • 2 teaspoon ginger and garlic paste
  • 1 teaspoon red chili powder
  • Salt to taste

Whole garam masala

  • ¼ teaspoon whole cumin seeds
  • 5 cloves
  • 5-8 black peppercorn
  • 2 green cardamom pods
  • 1 black cardamom pod
  • 1 - inch piece of ginger finely chopped,
  • Handful of cilantro chopped for garnish
  • 3-4 green chilies finely chopped for garnish


  • In a pressure cooker or stockpot, heat ½ cup oil. Add sliced onion. Sauté the onion on medium heat till it is medium brown, about 7-10 minutes.
  • Add the meat and fry till it is lightly browned, about 5 minutes.
  • Add ginger and garlic paste, whole garam masala (cumin seeds, cloves, peppercorn, cardamom pods), salt, red chili pepper, chopped tomatoes.
  • If using a pressure cooker, add 1 ½ cup water. I used a stockpot, and added 2 ½ cups. Bring the water to a boil, and cover.
  • If using a pressure cooker, cook on medium heat roughly 10 minutes after the first whistle. I used a stockpot, and waited for the meat to tenderize on low-medium heat (roughly 1 ½ - 2 hours).
  • Once the meat is tender, remove from heat.
  • In a large non-stick frying pan or wok, heat the remaining ¼ cup oil, and add cauliflower florets, and salt and pepper to taste.
  • Fry florets on high heat for roughly 5 - 7 minutes. Set aside.
  • Turn your attention back to the meat. If using a pressure cooker, make sure it has cooled off, and open it carefully.
  • Bring the heat up to medium-low, add the florets to the stockpot or pressure cooker, and fry the gobi gosht together for roughly 10 minutes.
  • When ready to serve, garnish with cilantro and green chili, and dust with garam masala. Serve with chapati, and a side of cucumber raita.