Gobi Gosht - Beef & Cauliflower Stew
Flour & Spice Blog recipe - Pakistani
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 A Head of Cauliflower approximately 2 1/2 cups chopped
- 1 lb Boneless Beef (cut into 1.5 inch chunks)
- 1 large onion
- 1 tomato
- 1 tsp garlic paste
- 1/2 tsp ginger paste
- 1 tsp salt
- 1 tsp red chilli powder (add an extra 1/2 if you really want it spicy!!)
- 1/2 tsp coriander powder
- 1/3 tsp turmeric
- 1/2 tsp cumin seeds
- 1 inch piece ginger
- 1/2 tsp cumin seeds
- 1/2 tsp whole black peppers
- Juice of a lemon
- 2 tbsp Chopped Cilantro
- 2-4 Green Chillies (diced)
Instructions
- 1
Combine everything from the boneless beef through to the cumin seeds in a pot or a pressure cooker. If using a pot then add two cups of hot water, mix, bring to a boil then simmer for an hour. If using an Instant Pot cook for 18-20 minutes then quick release.
- 2
Crank up the heat and dry up the masala until it starts to stick then add a lug of oil and cook till the oil seperates from the masala.
- 3
Add the chopped cauliflowers and mix well.
- 4
Cover and cook on low until the cauliflower is almost tender, 10 - 12 minutes, add a splash of water if it starts to stick.
- 5
While the cauliflower is cooking grind the ginger, black pepper and cumin seeds in a grinder or a crush them in a mortar and pestle.
- 6
When the cauliflower is done sprinkle the ginger mix over and stir to disperse being careful not to mush the cauliflower.
- 7
Squeeze over a little lemon juice and topped with bright fresh cilantro and green chillies. Eat with any kind of roti,i.e. chapati, naan, paratha, etc.