Gobi Gosht – a Meat and Cauliflower Stew for the Soul

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There are some foods that have a visceral appeal, where even before you take a bite, every sense of yours knows what to expect. The tender tear of the paratha, the firm delicate swoosh into the masala, a piece of bread picking up heady spiced beef and the gentler cauliflower. You know just how good it will be before you take your first bite. And then when you do it’s tough to stop. In case you cannot tell because I am so subtle, Gobi Gosht is one of those foods for me. I can’t remember if my mother made it (must ask), or when and where I discovered it, but I am undeniably a fan.

Like with all beef dishes the key – and this is absolutely the most important thing – is to get your meat tender. That means cook it low and slow as long as you can then dry up the meat and add the robust spices that will make it sing. It is how I now cook most beef dishes including my Aaloo Gosht. You can use your Instant Pot or pressure cooker to get there faster. For red meat it varies by region, but in the IP I put it on Manual for 15-17 minutes then let it naturally release. This is not a firm commandment so if you find the beef where you are gets tender quickly then please do check earlier! 

The addition of masala at the end may seem a little strange, but it is a trick I learnt from my friend Marium who once shared an Aaloo Gobi recipe with me that was finished of the same way. It is a simple step, but transformative in what it does for the dish. There is a subtly fieriness that sings once you add that squeeze of lemon and while you may be tempted to skip it I would recommend trying it at least once. 

Gobi Gosht - Beef & Cauliflower Stew

Course Main Course
Cuisine Pakistani
Servings 4

Ingredients

  • 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

Ginger Mix

  • 1 inch piece ginger
  • 1/2 tsp cumin seeds
  • 1/2 tsp whole black peppers

Garnish

  • 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. 

  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.

Gobi Gosht

Fellow meat lover like me? Check out my Timatar Gosht right over here!

 

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13 Comments

  1. I love your description of the food experience in that first paragraph – great writing. Recipe sounds delicious of course!

  2. I just made this dish and ohhhmyygoodd! My husband and I both devoured it! My husband even went on to comment that it reminded him of his childhood! Thank you for sharing this one! I’ll definitely be back to try more!

  3. I made both this and timatar gosht and both turned out amazing. I have been making these earlier with my own but your recipes are so much better. I’m so happy I found your blog

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