Tuesday 29 April 2014

Cauliflower Lamb Curry - Gobi Gosht

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 CurryRajasthani 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


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!

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