Gobi Gosht Recipe
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Gobi Gosht is a classic South Asian dish that combines tender lamb and cauliflower in a rich, aromatic gravy. Perfect for family dinners or special occasions, this recipe brings together bold spices and wholesome ingredients to create a dish that’s both hearty and flavorful. With step-by-step images and a video tutorial.
Key Ingredients and Their Role
- Cauliflower: Acts as the main vegetable in the dish, soaking up the curry’s spices while maintaining a satisfying texture.
- Lamb with Bones: Adds depth to the curry’s flavor, as the bones release rich, savory notes during cooking.
- Kashmiri Chili Powder: Provides a vibrant red color and a mild heat that enhances the overall appeal of the dish.
- Ghee: Offers a rich, buttery flavor that elevates the dish’s aromatic profile.
- Ginger Slices: Adds a fresh, slightly spicy undertone, balancing the richness of the lamb and ghee.
Step-by-Step Instructions
Cook the Lamb:
- In a medium pot, combine the lamb with the whole spices. Add enough water to cover the meat. Bring to a boil, then reduce the heat to medium-high. Cook until the meat is tender.
- Once done, remove the lamb from the pot and discard the stock.
Prepare the Cauliflower:
- Heat oil in a large pan over medium heat. Add the cauliflower florets and fry until they develop brown patches. Remove the florets and place them on a paper towel to absorb excess oil.
Make the Gravy:
- In another pot, heat ghee. Add the sliced onions and fry until they become translucent and slightly brown. Add the green chilies and cook. Stir in the ginger slices, minced garlic, and tomatoes.
Assemble the Dish:
- Add the cooked lamb to the pot and stir. Incorporate the remaining spices and cook on low heat.
- Pour in boiling water, stir briefly, and cover. Cook on medium heat for a few minutes. Gently mix in the fried cauliflower florets. Cover and cook for a few minutes. Serve warm.
Notes and Tips
- Adjust Spice Levels: For a milder version, use only one green chili and reduce the Kashmiri chili powder.
- Cauliflower Options: You can use half a cauliflower if you prefer a lower vegetable-to-meat ratio.
- Avoid Burning: Keep a close eye on the dish during the final steps, as a small amount of water can evaporate quickly.
- Serving Suggestions: Best enjoyed with steamed basmati rice, paratha, or chapati.
Serving Ideas
- Traditional Pairing: Serve with hot, fluffy naan or steamed rice for a complete meal.
- Side Dish: Pair with a simple cucumber and yogurt raita to balance the spices.
- Family Feast: Include it as part of a larger South Asian spread with lentils and salads.
FAQs
Can I use boneless lamb for this recipe?
Yes, but using lamb with bones enhances the flavor of the curry.
Can I make this dish vegetarian?
Absolutely! Replace the lamb with chickpeas or potatoes for a vegetarian version.
Why This Recipe Works
The slow-cooked lamb and perfectly fried cauliflower absorb the aromatic spices, creating a dish that’s layered with flavors. The combination of fresh ginger, garlic, and traditional spices ensures a truly authentic experience.
⭐ PLEASE RATE AND REVIEW
If you have tried this Gobi Gosht recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Gobi Gosht
Cook up a storm with Gobi Gosht, a mouthwatering dish featuring tender lamb and cauliflower in a rich, aromatic gravy.
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Servings: 4 Servings
Calories: 508kcal
Ingredients
- Florets of one cauliflower head
- ½ teaspoon garam masala
- ½ tablespoon curry powder
- 1 teaspoon Kashmiri chili powder
- 2 whole green chili
- ½ tablespoon coriander powder
- 2 garlic minced
- 2 medium thinly sliced onion
- 1 medium tomato deseeded and cut in quarters
- 1 tablespoon ginger slices
- ½ teaspoon cumin powder
- 3 tablespoon ghee to make the gobi gosht
- 3 tablespoon to fry the cauliflower
- 1 teaspoon salt or to taste
- 1 ½ cups boiling water
Lamb Spices
- 500 grams of lamb with bones
- 1 cinnamon stick
- 5 black peppercorns
- 4 whole cloves
- 4 whole green cardamom
- Enough water to cover the meat Room temperature
Instructions
- In a medium pot, combine the lamb meat with the lamb spices and enough water to cover the meat. Bring the mixture to a boil, then reduce the heat to medium-high and let it cook for 45 minutes or until the meat is tender.
- Once the meat is tender, remove it from the pot and discard the stock.
- In a large pan, heat three tablespoons of oil over medium heat. Add the cauliflower florets and fry them until they develop brown patches and become slightly tender but still firm. Once done, remove the florets from the pan and place them on a paper towel to absorb any excess oil.
- In another pot, add ghee and onions. Fry until the onions become translucent and slightly brown. Then, add the green chili and cook for an additional minute on medium heat.
- Next, add the sliced ginger, minced garlic, and tomatoes to the pot. Stir for two minutes, then cover the pot for another two minutes to allow the tomatoes to soften. Afterward, remove the skin from the tomatoes and stir to combine.
- Add the cooked lamb to the pot and stir for two minutes. Incorporate the remaining spices and stir on low heat to avoid burning the spices.
- Pour in one and a half cups of boiling water, stir briefly, and then cover the pot. Cook on medium heat for until the oil separates.
- Finally, gently mix in the fried cauliflower florets and cover for 5 minutes. Serve the dish warm.
Video
Notes
- You don’t have to use the whole cauliflower; feel free to use half if you prefer less.
- If you are not fond of spicy dishes, reduce the amounts of Kashmiri chili and green chili.
- Keep a close eye on the dish during the last steps; since we’re not using much water, high heat could cause it to burn.
- This dish is best served with rice, paratha, or chapati.
Nutrition
Serving: 1 Serving | Calories: 508kcal | Carbohydrates: 13g | Protein: 22g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 120mg | Sodium: 168mg | Potassium: 510mg | Fiber: 4g | Sugar: 4g | Vitamin A: 420IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 3mg
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