Gobi Gosht Recipe, Lamb and Cauliflower Curry

Immerse yourself in the vibrant flavors of Gobi Gosht, a lamb and cauliflower curry that tantalizes your taste buds with aromatic spices and tender textures. This article unveils the secrets of this beloved dish, offering a detailed recipe, helpful tips, and answers to frequently asked questions.

Gobi Gosht, a timeless gem of North Indian cuisine, translates to “cauliflower and meat,” aptly capturing the essence of this delectable curry. Tender chunks of lamb are bathed in a symphony of fragrant spices, their richness beautifully complemented by the gentle sweetness and subtle crunch of cauliflower florets. Each bite is an explosion of flavor, a perfect harmony of heat, warmth, and earthiness.

This dish transcends the boundaries of mere sustenance, weaving a tapestry of culinary tradition and cultural significance. In households across India and Pakistan, Gobi Gosht graces celebratory tables and warms hearts on chilly evenings. It’s a dish that evokes familiar comfort, a testament to the love and care poured into its preparation.

The symphony of spices:

The soul of Gobi Gosht lies in its aromatic spice blend. Ground coriander and cumin lend warmth and earthy depth, while turmeric infuses a golden hue and subtle peppery notes. Chili powder brings a welcome kick, balanced by the mellow sweetness of garam masala. Ginger and garlic add a pungent warmth, while fresh cilantro infuses a final burst of vibrancy. Each spice plays its part, creating a harmonious melody on the palate.

A canvas of textures:

The textural interplay in Gobi Gosht is a delightful dance. The lamb, slow-cooked to melt-in-your-mouth tenderness, contrasts with the slight bite of cauliflower florets. Each morsel offers a textural adventure, keeping your senses engaged with every mouthful.

Beyond the recipe:

Gobi Gosht is more than just a collection of ingredients and steps. It’s a canvas for culinary creativity. Feel free to adjust the spice level to your liking, add a touch of green peas for pops of sweetness, or even swap the lamb for chicken or another protein. Each variation adds a personal touch, transforming this beloved dish into your own culinary masterpiece.

Gobi Gosht Recipe, Lamb and Cauliflower Curry

Recipe by Hut RecipesCourse: Gobi GoshtCuisine: PakistaniDifficulty: Easy


Prep time


Cooking time







Gobi Gosht is more than just a delicious meal; it’s a journey into the heart of North Indian and Pakistani cuisine.


  • 1 kg lamb shoulder, cut into bite-sized pieces

  • 1/2 cup cooking oil

  • 1 large onion, thinly sliced

  • 2 green chilies, chopped (optional)

  • 2-inch ginger, grated

  • 4 cloves garlic, minced

  • 1 medium tomato, chopped

  • 1 tsp turmeric powder

  • 1 tbsp coriander powder

  • 1 tsp cumin powder

  • 1/2 tsp garam masala

  • 1/2 tsp red chili powder (adjust to your spice preference)

  • 1 tsp salt, or to taste

  • 1 medium cauliflower, cut into florets

  • 1/2 cup chopped cilantro

  • Water, as needed


  • Heat oil in a large pot or Dutch oven over medium heat. Add the lamb and cook, stirring occasionally, until browned on all sides.
  • Add the onion and green chilies (if using) and cook until softened, about 5 minutes.
  • Stir in the ginger, garlic, and tomato. Cook for another 2-3 minutes, until the tomato becomes mushy.
  • Add the turmeric, coriander powder, cumin powder, garam masala, and red chili powder. Stir well to coat the lamb and vegetables.
  • Pour in enough water to cover the lamb by about an inch. Season with salt and bring to a boil.
  • Reduce heat, cover, and simmer for 1-1.5 hours, or until the lamb is tender.
  • Add the cauliflower florets and cook for an additional 15-20 minutes, or until tender-crisp.
  • Stir in the chopped cilantro and serve hot with basmati rice, naan, or roti.

Recipe Video


  • For a richer flavor, marinate the lamb in yogurt and spices for at least 30 minutes before cooking.
  • If you prefer a thicker gravy, remove the lid and simmer for a few minutes longer after adding the cauliflower.
  • You can substitute bone-in lamb pieces for the shoulder for even more flavor.
  • Adjust the amount of water depending on how thick you like your curry.


Can I use another protein instead of lamb?

Yes, you can! Gobi Gosht is delicious with chicken, beef, or even tofu.

What can I serve with Gobi Gosht?

Basmati rice, naan, roti, or paratha are all great accompaniments. You can also serve it with raita or a side salad.

How can I store leftovers?

Let the Gobi Gosht cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water if needed.

Can I freeze Gobi Gosht?

Yes, you can! Let it cool completely, then portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

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