Gobhi Gosht--Punjabi Special Recipes

                        Gobhi Gosht

Gobhi Gosht maybe a beef and cauliflower curry which I usually make quite hot. Gosht is an Urdu word for 'meat' or 'flesh' and in Pakistan, this is able to quite likely be made with beef. The Indian version of this is able to be mutton (usually goat mutton instead of lamb). This is considered a dish of Northern Indian, Pakistan and Bangladesh and is typically quite dry but very rich.

There are of the many variants of this as an example using potato rather than (or whilst well as) cauliflower, and this itself may be a variant on the essential bhuna gosht.

Basic Ingredients

1lb (450g) beef.

¾lb (375g) cauliflower.

1 large onion.

3 cloves garlic.

1inch (2.5cm) root ginger.

Chilli.

2 medium plum tomatoes.

1 dessertspoon desiccated coconut.

Oil for cooking.

1 teaspoon coriander seeds.

½inch (1cm) stick of cinnamon

3 cloves.

½ teaspoon black peppercorns.

¼ teaspoon turmeric.

1 teaspoon white poppy seeds.

Coriander leaves

 Ingredients

Hamburger. Utilize a strong substantial cut like toss, skirt or rear end 

Chilli. during this quantity, I exploit 1 green scotch bonnet, and this provides it quite kick. You can, in fact, use more or less to suit. You can make it milder by using milder chillis or, if you are using scotch bonnet, then by removing the seeds.

Tomatoes. Use fresh plum tomatoes, peeled and chopped or tinned tomatoes are fine.

Spices. There are some optional extras here if you would like. Cumin (particularly dark or shahi cumin) and dark cardamom will both add profundity and grittiness to the dish. 

Oil. I use mustard oil for this dish. You can use ghee or ordinary vegetable oil.

Basic Method

Gobi Gosht

Gobi Gosht ready to serve

Cut the meat into very huge pieces - about 1inch (2.5cm). 

Peel the garlic and ginger.

Mince the garlic and ginger together to make a paste.

Stir this paste in with the meat.

Cut the cauliflower into florets.t

Peel and coarsely chop the onion.

Chop up the chili,

Heat a dry frying pan.

Toss in the coriander, peppercorns, cinnamon, poppy seeds and cloves.

Roast these spices for a moment approximately then grind them.

Heat the oil in a heavy-bottomed saucepan.

Fry the onions and chillis for a couple of minutes until the onions are soft.

Put within the ground spices and therefore the desiccated coconut, stir in and fry for an additional minute approximately.

Put within the meat with the garlic and ginger.

Brown the meat on all sides.

Add the cauliflower and tomatoes then turn down the heat.

Cover with water, placed on a lid and simmer for about an hour stirring occasionally.

Stir during a few coriander leaves and pour into a dish.

Preparing Method

You can chop the meat and/or the onions finer if that's what you wish - I prefer my gobhi gosht to be a pleasant chunky stew type dish but it's up to you.

As an option, you'll grind the coconut alongside the opposite spices.

The sauce should be quite thick and rich so if the sauce looks a touch thin the remove the lid and let a number of the water evaporate towards the top of the cooking