Cauliflower and lamb (Gosht Aur Gobhi Do Pyaza) recipe
ingredients
500 g (1.1 lb) Lamb, boneless, cut into cubes
2 tsp (12 g) Garlic (lasan) paste
2 tsp (12 g) Ginger (adrak) paste
2 tsp (4 g) Red chilli powder
1 1/2 tsp (3 g) Cumin (jeera) powder
2 tsp (4 g) Black pepper (kali mirch) powder
Silt to taste
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable oil
1 1/2 cups (300 g) 11 oz Onions, chopped
1/2 cup (100 g) 3 1/2 g Yoghurt (dahi), whisked
1 Cauliflower (phoolgobhi), small, only the florets
2 tsp (12 g) Garlic (lasan) paste
2 tsp (12 g) Ginger (adrak) paste
2 tsp (4 g) Red chilli powder
1 1/2 tsp (3 g) Cumin (jeera) powder
2 tsp (4 g) Black pepper (kali mirch) powder
Silt to taste
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable oil
1 1/2 cups (300 g) 11 oz Onions, chopped
1/2 cup (100 g) 3 1/2 g Yoghurt (dahi), whisked
1 Cauliflower (phoolgobhi), small, only the florets
method
1. Marinate the lamb in the garlic and ginger pastes, red chilli powder, cumin powder, black pepper powder, and salt. Keep aside for 15 minutes.
2. Heat the ghee / oil in an earthen pot; add onions and saute until light brown. Reduce heat and add the yoghurt, stirring all the time, until well blended. Add the marinated lamb pieces. Cook on low heat until all the water evaporates and the lamb turns brown in colour. Add 1 cup of water and cook until the lamb becomes tender and a little water remains.
3. Add the cauliflower to the lamb and stir to mix well. Cover the earthen pot and cook without stirring until the cauliflower is done.
2. Heat the ghee / oil in an earthen pot; add onions and saute until light brown. Reduce heat and add the yoghurt, stirring all the time, until well blended. Add the marinated lamb pieces. Cook on low heat until all the water evaporates and the lamb turns brown in colour. Add 1 cup of water and cook until the lamb becomes tender and a little water remains.
3. Add the cauliflower to the lamb and stir to mix well. Cover the earthen pot and cook without stirring until the cauliflower is done.
serving amount
serves: 4
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more information
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