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Gobi Gosht (Meat & Cauliflower Curry)

Gobi Gosht (Meat & Cauliflower Curry) is a delectable South Asian curry with tender meat coated in ginger laden and peppered cauliflower.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs
Servings: 8 people
Calories: 391 kcal
Course: Main Course
Cuisine: Indian , Pakistani

Ingredients

  • ¼ cup cooking oil
  • 1 onion (SEE NOTES)
  • 2 teaspoon garlic paste
  • 2 lb beef
  • 4 tomatoes (SEE NOTES)
  • 2 teaspoon salt (SEE NOTES)
  • 2 teaspoon Coriander
  • ¼ teaspoon Turmeric
  • 2 teaspoon red chili powder (SEE NOTES)
  • 1 head cauliflower (SEE NOTES)
  • 1 teaspoon peppercorns
  • 2 tablespoon crushed ginger
  • 1 tablespoon julienned ginger
  • 2 tablespoon cilantro
  • dash black pepper (OPTIONAL)

Instructions

    Cup of Yum
  1. Heat the cooking oil.
  2. Chop the onions and saute them till they are a rich brown color.
  3. Add the garlic paste and saute it for 30 seconds.
  4. Add the meat and brown it to seal in all the juices.
  5. Then add the tomatoes and water and cook the meat till it's almost tender.
  6. Wait till the meat is almost cooked and then dry all the excess liquid .
  7. Add in all the powdered spices and roast the meat (SEE NOTES)
  8. Add in the cauliflower, peppercorn and ginger along with just enough water to create steam. Cover the pot and simmer the mixture till the cauliflower is cooked through.
  9. Turn the flame on high and dry all the excess liquid.
  10. Garnish the Gobi Gosht with ginger and cilantro (and black pepper if you wish) and serve with fresh hot Naan or bread of your choice!

Notes

  • The Onion - I use yellow onions, finding their neutral taste perfect for curries. A medium sized onion, about 1 cup chopped, should be sufficient.
  • The Tomatoes - Plump and juicy Roma tomatoes are the best for curries. 4 tomatoes = 2 cups on average, 2 tomatoes or 1 cup per lb of meat is usually my preferred ratio for curries.
  • The Salt & Chillies - Salt & Chillies are always something that need to be adjusted slightly to taste. I add 2 teaspoon each as cauliflower is a very bland vegetable and in my opinion needs that much salt and spices. Feel free to start with less if you feel this may be too much for you and add more if you want to step it up a notch!
  • The Cauliflower - I used a small cauliflower for this recipe, which amounted to about 4 cups. A larger one could yield upto 6 cups. The ratio of meat to vegetables is up to you. My family loves meat so I keep it to this ratio but by all means add more cauliflower if you wish. 
  • Roasting The Meat & Spices - This step is essential as it not only roasts the spices and meat but also breaks down the onions and tomatoes, insuring a smooth curry.
  • Roasting The Meat & Spices - This step is essential as it not only roasts the spices and meat but also breaks down the onions and tomatoes, insuring a smooth curry.

Nutrition Information

Serving 1person Calories 391kcal (20%) Carbohydrates 9g (3%) Protein 22g (44%) Fat 30g (46%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 81mg (27%) Sodium 691mg (29%) Potassium 722mg (21%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 672IU (13%) Vitamin C 45mg (50%) Calcium 53mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 391

% Daily Value*

Serving 1person
Calories 391kcal 20%
Carbohydrates 9g 3%
Protein 22g 44%
Fat 30g 46%
Saturated Fat 9g 45%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 81mg 27%
Sodium 691mg 29%
Potassium 722mg 15%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 672IU 13%
Vitamin C 45mg 50%
Calcium 53mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.