Gobi gosht is a fantastic lamb curry with cauliflower, onions, tomatoes and spices. Made in the instant pot, this wholesome and earthy meat dish is going to have you smacking your lips in delight!
Come winter and I have a hankering for spicy curries and warming soups. Please don't bring any bland, cold food near me in these chilly evenings. (Bye-bye sandwiches, cold salads and deli meats. See you later this year in warmer weather).
I only want to see and eat hearty meat-based dishes like karahi gosht, mutton stew and mutton korma. However, since I also want to include veggies in my diet and not become a raging carnivore, this is the right time of the year to bring out my tried and tested meat + veggie recipes like bhindi gosht, aloo gosht, and this gobi gosht recipe I'm about to share with you.
I have to say this: my recipe for gobhi gosht is easy, but it is not the quickest. You will need to set aside an hour and fifteen minutes for it (this includes prep time, and the time it takes the instant pot to depressurize after cooking though). The results are worth the wait, however.
1. lamb or mutton pieces, bone-in - meat from the shoulder or leg is the most succulent and juicy. I always buy my meat from a meat shop so I can get exactly what I want.
2. fresh produce - a small cauliflower head, onions, tomatoes, green chillies, ginger and cilantro.
3. ginger-garlic paste - store-bought or homemade.
4. spices - whole spices like cardamom, cumin, cloves and peppercorns + powdered spices like red chilli, turmeric and coriander.
5. cooking oil of your choice - I used canola for this recipe.
You will need an instant pot or stove-top pressure cooker for making this recipe. I made it in my new instant pot and it turned out perfect!
Here's a breakdown of the recipe -
1. Slice and chop the veggies - cut the cauliflower into small florets, slice the onions and chop the tomatoes.
2. Make the ginger-garlic paste - you can buy these pastes separately from any Indian grocery or even big chain supermarkets like Walmart or Superstore here in Canada. If you are using store-bought paste, skip this step. However, if you're making your own (easy-peasy), then this is what you need to do - put equal quantities of peeled ginger and garlic in a small blender along with water and blend to a smooth paste. Add a few drops of cooking oil and store in an air-tight container in the refrigerator. Ginger-garlic paste keeps for a few weeks in the fridge, so there's no stress if you make extra!
3. Shallow fry the cauliflower florets - heat oil in a skillet and add the cauliflower along with half a teaspoon turmeric. Fry for 2-3 minutes or until crisp.
1. Set the instant pot to saute mode and add oil and whole spices.
2. Follow immediately with onions and fry until caramelized. Takes around 10 minutes for onions to turn reddish brown.
3. Add ginger-garlic paste, tomatoes and the powdered spices. Cook this masala for 10 minutes or so until it becomes thick and shiny and the rawness goes. Add water as required.
4. Add the mutton or lamb plus a cup of water and again cook for 10 minutes.
5. Turn off saute mode and set the IP to manual (or pressure cook) mode for 15 minutes.
6. Let the cooker vent steam naturally. Open it and add the cauliflower florets. Switch to saute again and cook for 5-7 minutes or until the cauliflower is tender.
7. Garnish with green chillies and julienned ginger. Enjoy!
What to Serve with Gobi Gosht
There are so many possibilities. Here are a few delicious ideas to really rock this dish!
- Wholewheat naan - This is a homemade naan bread made right at home with very easily available ingredients. It goes so well with all kinds of meat recipes.
- Onion raita - Any curry in the world including this one tastes so much better if there is a cooling raita (yogurt side) to balance things out!
- Brown rice - An obvious choice. Ladle the curry over steaming hot brown rice for a satisfying meal.
- Whole masoor dal - A wholesome dal made of brown lentils and the perfect match with gobi gosht.
Gobi Gosht (Curried Mutton with Cauliflower)
- 2.2 lbs mutton or lamb pieces bone-in
- 1 small head cauliflower
- ¼ + ½ cup cooking oil divided
- 1 big onion
- 2 medium tomatoes
- 4 tablespoons ginger- garlic paste
- 2 black cardamom
- 3 green cardamom
- 5 cloves
- ¼ teaspoon peppercorns
- 1 teaspoon cumin seeds
- ½ teaspoon red chilli powder
- 1 tablespoon coriander powder
- ½ + ½ teaspoon turmeric powder
- 1 " ginger piece julienned (for garnishing)
- 2 sprigs cilantro chopped (for garnishing)
- 2-3 green chillies for garnishing
- salt to taste
- Slice the onion finely and chop the tomatoes. Keep aside.
- Cut the cauliflower in small florets. Heat ¼ cup oil in a skillet and add the cauliflower along with ½ teaspoon turmeric powder. Shallow fry on medium to high heat for 3-4 minutes or until the cauliflower is crisp. Keep aside.
- Turn on the IP to saute mode and add ½ cup oil to the pot. Tip in the whole spices followed by the sliced onions.
- Fry onions until golden brown.
- Add the ginger-garlic paste, tomatoes, powdered spices and salt. Saute for 10 minutes, adding water as required to keep the masala from burning.
- Add the mutton or lamb along with a cup of water and saute for another 10 minutes.
- Add one more cup water, set to manual (pressure cooking mode), lock the lid and set the timer to 15 minutes.
- After the pressure releases, open the pot and add the fried cauliflower florets. Switch again to saute mode and cook for 5-7 minutes or until the cauliflower is tender.
- Garnish with ginger, green chillies and cilantro. Serve hot with naan.
- Choose the reddest and ripest tomatoes you can find. It makes for a visually appealing curry.
- Don't multitask while frying the onions. They burn quickly if left unattended.
Did you make this recipe? Don't forget to give it a star rating below!