Gobi Gosht (Curried Mutton with Cauliflower)

gobi gosht in a bowl

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!





  1. Slice the onion finely and chop the tomatoes. Keep aside.
  2. Cut the cauliflower in small florets. Heat 1/4 cup oil in a skillet and add the cauliflower along with 1/2 tsp turmeric powder. Shallow fry on medium to high heat for 3-4 minutes or until the cauliflower is crisp. Keep aside.


  1. Turn on the IP to saute mode and add 1/2 cup oil to the pot. Tip in the whole spices followed by the sliced onions.
  2. Fry onions until golden brown.
  3. Add the ginger-garlic paste, tomatoes, powdered spices and salt. Saute for 10 minutes, adding water as required to keep the masala from burning.
  4. Add the mutton or lamb along with a cup of water and saute for another 10 minutes.
  5. Add one more cup water, set to manual (pressure cooking mode), lock the lid and set the timer to 15 minutes.
  6. 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.
  7. Garnish with ginger, green chillies and cilantro. Serve hot with naan.


  1. Choose the reddest and ripest tomatoes you can find. It makes for a visually appealing curry.
  2. Don’t multitask while frying the onions. They burn quickly if left unattended.


Keywords: gobi gosht, curried lamb with cauliflower