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.

Table of Contents

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

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Calories

550

kcal

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

Ingredients

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

Directions

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

Notes

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.

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FAQs

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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