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Friday, August 30, 2013

Gobhi Gosht

I love cauliflower... I love it extra when cooked with goat meat.... and when you throw in a couple of Malabari parathay into the equation... its heavenly!


Onions - I used a yellow onion (1 cup chopped)
Roma tomato 1 large (A little less than 1/2 of a cup when cut up in eights)
Thai chilies 4-5 medium sized (About 2 heaped Tbs. when minced - Use more or less if you want)
Garlic 3 large cloves (1 heaped Tbs. minced)
Ginger 1" chunk (3/4 Tbs. minced)
Goat meat 1 1/2 lbs. (Cut up into stew size chunks with bones)
Olive oil 3-4 Tbs.
Cauliflower florets (Roughly 4 cups. This was 1/2 of a large cauliflower head)
Some water for cooking
Some cilantro to sprinkle on top. Roughly chopped about 2-3 Tbs.


Turmeric 3/4 tsp
Black pepper 1/2 tsp
Whole cloves 2
Cardamom 1 large pod
Whole coriander 1 tsp
Cumin seeds 3/4 tsp
Cayenne pepper 1/2 tsp

I used a coffee grinder to grind all whole spices into a powder.
You can use powdered spices or use a mortal and pestle.


Rub the spices all over the meat and set aside while you are prepping everything else.
Use a wide pan.
Fry the onions in some oil. Medium low heat, cook until they are quite caramelized... we are looking for a very dark brown color.
Add the minced ginger, garlic and chilies..... cook for another minute or 2 and then the tomatoes go in.
Ten minutes later take everything out and blend into a smooth paste and keep aside.
Pour some more oil in the same pan and crank up the heat.
Sear the goat meat for about 1 minute on one side then flip and sear the other sider for another minute.
Now you can return the onion and tomato paste you just made back into the pan.
Add 3/4 cups of water. Bring it to a boil, then reduce heat, cover your pan and let this simmer for a good hour and a half or until the meat is fall off the bones tender.
Using a pressure cooker will reduce this time significantly! I felt too lazy to pull mine out from the back of my cabinet. I just watched a bunch of Ducktales while the meat was cooking :-D
Anyway... after about 1 1/2 hour you will have an awesome goat curry which you can enjoy with naan or over rice.
However since we are making gobhi gosht... now will be time to add the cut up florets into the pan.
I like adding fairly large pieces of cauliflower since they break down quite a bit during cook time.
We want the end result to be kind of a dry curry so if you have a lot of liquid left over in your pan then cook with the lid ajar otherwise cook covered.
I prefer the cauliflower to be firm so I cooked it for 15 minutes..... if you like them to be very tender and continue to cook for an additional 10 minutes or so.
And now you are done.



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