Assalamu alaikum wa rahmatullahi wa barakatuhu!
In the Name of Allah, Most Gracious, Most Merciful
It's another beautiful April day here, and has once again confirmed to me, that nothing can beat the smell and sound of an English spring day.

The smell being all the wonderful, fragrant flowers that are popping out of the ground after a long winters sleep. And, the sound is the sound of chirping birds who have finally come home after their winter spent in warmer places.
Today, I thought I'd share another one of my Mothers' curries - this is her recipe for a classic Punjabi combination of Cauliflower and Lamb Curry or Gobi Gosht to give it its true name. But, to tell you the truth, curry is the last thing on my mind right now as I have a fresh fruit salad chilling in the fridge for lunch and fish tacos on the brain for tonight.
But, this curry is really good. It's another one of my mums throw everything into a pot, and let it slow cook for an hour or two recipes, similar to this one. But, trust me, in those hours, something magical takes place in those pots of hers - the onions lose all their acidic flavour and become sweet, the lamb breaks down until tender and the cauliflower, complemented by all those aromatic spices, makes this dish. You have to try it!
Other cauliflower recipes on This Muslim Girl Bakes include Potato and Cauliflower Curry and Cauliflower Cheese.
Lamb curry recipes include Lamb Curry, Rajasthani Lamb Curry and Lamb and Turnip Curry.
In the Name of Allah, Most Gracious, Most Merciful
It's another beautiful April day here, and has once again confirmed to me, that nothing can beat the smell and sound of an English spring day.
The smell being all the wonderful, fragrant flowers that are popping out of the ground after a long winters sleep. And, the sound is the sound of chirping birds who have finally come home after their winter spent in warmer places.
Today, I thought I'd share another one of my Mothers' curries - this is her recipe for a classic Punjabi combination of Cauliflower and Lamb Curry or Gobi Gosht to give it its true name. But, to tell you the truth, curry is the last thing on my mind right now as I have a fresh fruit salad chilling in the fridge for lunch and fish tacos on the brain for tonight.
But, this curry is really good. It's another one of my mums throw everything into a pot, and let it slow cook for an hour or two recipes, similar to this one. But, trust me, in those hours, something magical takes place in those pots of hers - the onions lose all their acidic flavour and become sweet, the lamb breaks down until tender and the cauliflower, complemented by all those aromatic spices, makes this dish. You have to try it!
Other cauliflower recipes on This Muslim Girl Bakes include Potato and Cauliflower Curry and Cauliflower Cheese.
Lamb curry recipes include Lamb Curry, Rajasthani Lamb Curry and Lamb and Turnip Curry.
Ingredients needed to cook this curry include Lamb Leg Pieces, Onions, Garlic, Ginger, Vegetable Oil, Salt, Red Chilli Powder, Ground Cumin, Ground Coriander, Ground Turmeric, Tinned Tomatoes, Jalapeno Chillies and Cauliflower.
Bismillah, let's begin!
Set a large, deep pot over a medium heat, and add in Vegetable Oil.
Once the oil has heated up, add in the Lamb Leg Pieces.
Stir fry until the lamb begins to lose its pink colour.
Then, throw in your Ginger and Garlic - fresh or frozen will do!
Stir fry the lamb for another few minutes until it goes completely brown.
Now, add in your Onion.
Stir everything well. And, you're probably thinking, that onion is never going to break down and make a lovely sauce, but trust me, it will!
Next, pour in some Passata or Tinned Tomatoes - any will do, and stir in.
Whilst the tomatoes get to know the rest of the curry, grab your spices. Take Salt, Red Chilli Powder, Ground Cumin, Ground Coriander and Ground Turmeric.
Add them to the pot.
Give them a good old stir and bring to the boil. Cover and simmer on the lowest heat for about 45 minutes or until the lamb is tender and the sauce is deep in colour.
Like this!
Now, throw in a few Jalapeno Chillies. Green Chillies would work here too. Cover the pot again on the lowest heat for another 10-15 minutes.
Whilst the lamb simmers away, time to cut the Cauliflower into florets.
Look! A tree! :)
We only use half the cauliflower, by the way!
Now, uncover the pot.
And, add in the florets.
Stir well, and then cover and simmer on low again for about 15 minutes or until the cauliflower is cooked through.
And, now it's ready! The cauliflower should have cooked through and some of the florets will have broken down and become part of the curry sauce. The lamb will be completely tender and juicy. Serve with the traditional Punjabi roti!
Full Written Recipe:
Cauliflower
and Lamb Curry – Gobi Gosht
Ingredients
– feeds approx. 6-8 people
Few tablespoons Vegetable Oil
2 pounds Lamb Leg Pieces
10 Garlic Cloves, peeled
1 tablespoon Ginger, peeled and crushed
1 large Onion, peeled and roughly chopped
1 teaspoon Salt
1 teaspoon Red Chilli Powder
2 teaspoons Ground Coriander
1 ½ teaspoons Ground Cumin
½ teaspoon Ground Turmeric
1 cup Passata or ½ tin Tomatoes
5 Jalapeno Chillies
½ Cauliflower, cut into florets
Method
Heat the oil in a large, deep pot and add
in the lamb. Fry until the lamb is starting to lose its pink colour.
Add in the ginger and garlic, and cook
until the lamb is completely browned.
Add in the onion, and stir well. Then,
add in the passata or tomatoes. Stir in.
Next, add in the salt, red chilli powder,
ground cumin, ground coriander and ground turmeric. Mix in.
Bring everything to the boil, and then
turn the heat to the lowest. Cover and simmer for about 45 minutes or until the
lamb is tender.
Add the jalapeno chillies, and simmer again
for 10 minutes.
Add the cauliflower and simmer again for
15 minutes until it is cooked through.
Serve with roti!
This Time Last Year:
You May Also Like:
Victoria Sandwich
Keep me in your duas, please,
Wasalaam!
Assalam alaykoum
ReplyDeleteI love love love your blog and all the recipes and the little words of wisdom and the food and all.... please keep it up. It is always a source of inspiration....
I'm craving pakoras now, maybe for the children's tea.....
Assalamu alaikum! Aww jazakillah khair for all your lovely comments .. I'm so glad you like it. And, a few hot, crispy pakoras would be just the thing for me now too lol :)
DeleteI love your cooking style I am so so so so so fussy about my food whether home or out I always find myself dissatisfied but since trying out some of your recipes I find myself pleased each and everytime, my salt and chilli tolerance is fractionally higher but apart from that every recipe of yours I've tried I've been left thoroughly contented,
ReplyDeleteThank you
Amjad.
No problem! Glad you like the recipes!
DeleteHello, I made this dish following your instructions for the most part. One difference was I used a whole tin of tomatoes instead of a half which was a mistake because there was definitely too much liquid in the sauce. Anyway, I took the lid off the pan so that the excess liquid evaporated.
ReplyDeleteI found the combination of the main spices quite pungent so I added 3 tablespoons of brown sugar to the sauce. Only then did I like the taste. Also, for next time, I'll probably use beef instead of lamb.
Cheers and thanks for the recipe.
No problem! Glad you liked it. It's traditional for us to use lamb though, never had it with beef! :)
Deletelamb and cauliflower curry recipe great. It's on the hob right now. Thanks "this Muslim girl bakes" Inspired
ReplyDeleteIt's no problem! Hope you enjoyed it. :)
DeleteWe followed your recipe... best curry in ages, with hardly any work. Thanks very much!
ReplyDeleteMade yesterday using the pressure-cooker to speed the things up a bit.
ReplyDeleteAbsolutely delicious. Made double quantity, and believe it or not packed today leftover bits for my husband. And that was it. 3 adult man yesterday finished 1.4kg of lamb and whole cauliflower))))
I will go bankrupt if I carry on cooking so delicious food )))
May Allah bless you and your family for your hard work and effort.
Any hope for lamb biryani/pilau???
I'm really happy that you liked this curry. Wow - 1.4kg!! Mashallah! Ameen to all your duas and the same to you! YES! A lamb pilau is coming for you soon, insha allah! :)
DeleteThis comment has been removed by the author.
ReplyDeleteHello I like the look of this and intend to prepare it but there doesn't seem to be much liquid and I'm concerned it will stick and burn
ReplyDeleteIs the oil and the tomato the only liquid?
Thank you
David
You can add water, if things look a little dry. It should be no problem.
DeleteI made this recipe and it was fantastic! I posted a picture of it on my Facebook page! https://m.facebook.com/story.php?story_fbid=795175960847023&id=399482750416348
ReplyDeleteSo glad you enjoyed the curry!
Delete