The beauty of this gobi gosht (meat & cauliflower curry) lies in its simplicity and adaptability. The natural sweetness of cauliflower complements the savory meat, while a blend of traditional spices creates a satisfying curry that will have even the pickiest eater licking their fingers!
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Combining meat and vegetables in a single dish is a hallmark of Pakistani cuisine. With its perfect balance of protein and vegetables, dishes like aloo gosht, aloo keema, and this Gobi Gosht recipe showcases how simple ingredients can transform into something extraordinary when combined with the right spices and cooking techniques.
A winter classic, like Sarson-ka-saag, this curry is delicious enough to eat independently with fresh homemade roti or this easy no-yeast naan recipe.
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Why you'll love this recipe
- One-pot meal: This complete dish requires minimal cleanup and is perfect for busy weeknights or lazy weekend cooking.
- Nutritious and filling: This gobi gosht recipe, packed with protein and vegetables, is something you'll be happy to serve to your family.
- Hands-off cooking: While the recipe takes 2 hours, very little active cooking is involved.
Ingredient notes
- Meat: This gobi gosht is traditionally made with bone-in goat meat, though beef or lamb can be substituted. The bones enhance the curry's richness.
- Cauliflower: When picking your cauliflower, ensure it's firm, pale, and free of soft or sunburned spots.
- Onion: I like to use yellow onions in all my cooking as they have a neutral taste and are a budget-friendly option.
- Garlic Paste: Fresh is always preferable for the most vibrant flavor, but store-bought works in a pinch.
- Tomatoes: Roma or plum tomatoes work best as they create a thick, flavorful base without excess water.
- Spices: This recipe uses a simple spice blend of salt, coriander powder, turmeric, and red chili powder.
- Peppercorns: These add a pleasant peppery aroma to the gobi gosht.
- Ginger: A key ingredient added at the end for a zesty flavor that pairs perfectly with cauliflower.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Use different meat: I prefer to cook this recipe with bone-in goat meat, but you can use lamb, beef, or even veal to make it.
- Vary the ratios: For this gobi gosht recipe, I use 2 lbs of meat and a small head of cauliflower (approximately 6 cups), but you can adjust the ratio based on your preferences.
- Adjust the spices: Taste as you go and adjust the spices according to your preference. The final dish should have bold flavors, but feel free to change the salt and red chili powder to suit your palate.
- Use pre-cut cauliflower florets: To save time and trouble, you can buy fresh cauliflower florets in the produce section of your grocery store.
Step-by-step instructions
Step 1: Heat the oil and add the chopped onions.
Step 2: Once they're a nice, rich brown color, add the garlic and saute for 30 seconds.
Step 3: Add the meat and saute it for a few minutes until it is no longer pink.
Step 4: Add the tomatoes and enough water to cover the meat. Cook this mixture on medium heat until almost tender.
Step 5: Once the meat is 80% cooked, dry all the excess liquid by turning the stove on high heat. Then, add all the powdered spices and roast the mixture for 10 minutes.
Step 6: Then add the cauliflower, peppercorn, and ginger paste, along with half a cup of water. The water helps create steam, which finishes cooking the meat and the cauliflower.
Step 7: Cover the pot and simmer the mixture over a medium flame for about 10 minutes until the cauliflower is cooked.
Step 8: Turn the flame on high and dry out all the excess liquid. Garnish the Gobi Gosht with the julienned ginger and cilantro, and serve!
Expert Tips
- Brown the meat properly: Take your time to brown the meat properly before adding liquid. This develops a deeper flavor and more appetizing color.
- Chopping the cauliflower: Remove any long, leafy green leaves and quarter the cauliflower. Chop off the tough stems on each segment, then separate the florets by hand.
- Don't skimp on the ginger: Ginger adds significant flavor to this gobi gosht recipe without making it overly spicy. Stick to the quantities recommended in the recipe card below and add the ginger only at the end of the cooking process.
- Let it rest: Allow the curry to rest 15-20 minutes after cooking. This will meld the flavors and improve the overall taste of the curry.
Recipe FAQS
What's the best cut of meat for this recipe?
Bone-in shoulder or leg (raan) pieces work best as they have enough fat to remain tender during the longer cooking time, and the bones also add richness to the curry.
Can I use frozen cauliflower for this recipe?
I highly recommend fresh cauliflower for this recipe as it has more flavor and a better texture.
To do this, cook your meat as directed up until the point that you add the cauliflower. Store the meat in the refrigerator for 3 days or freeze for 6 weeks. When you want to serve it, remove it, heat it in a cooking pot, add the gobi, ginger, and peppercorns, and finish cooking it as per the instructions on the recipe card.
Leftover gobi gosht can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 6 weeks.
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Gobi Gosht (Meat & Cauliflower Curry)
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Ingredients
- 2 lbs goat meat (see notes)
- ¼ cup cooking oil
- 1 medium yellow onion
- 2 teaspoon garlic paste
- 4 Roma tomatoes
- 2 teaspoon salt (see notes)
- 2 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 2 teaspoon red chili powder (see notes)
- 1 head cauliflower (see notes)
- 1 teaspoon peppercorns
- 2 tablespoon ginger paste
- 1 tablespoon julienned ginger
- 2 tablespoon cilantro
- dash black pepper (optional)
Instructions
- Heat the cooking oil.
- Chop the onions and saute them till they are a rich brown color.
- Add the garlic paste and saute it for 30 seconds.
- Add the meat and saute it until you can no longer see any pink.
- Then add the tomatoes and 2 cups of water and cook the meat till it's almost tender.
- Wait till the meat is 80% cooked and then dry all the excess liquid .
- Add in all the powdered spices and roast the meat for about 10 minutes. (see notes)
- Add in the cauliflower, peppercorn and ginger paste along with half a cup of water to create steam. Cover the pot and simmer the mixture till the cauliflower is cooked through.
- Turn the flame on high and dry all the excess liquid.
- Garnish the Gobi Gosht with julioenned ginger and cilantro (and black pepper if you wish) and serve with fresh hot Naan or bread of your choice!
Sajid Choudhry
Delicious meat dish with exotic tastes yet very simple to put together. Yet another home run of a recipe!! Made this for a “G” themed dinner party!
Nosheen Babar
So glad you liked it! Thank you for the awesome review.