I know this is very common dish in Pakistan 🙂  … but still many people don’t know how to make it the right way so here is recipe of Gobi Ghost in my style ….. when ever I eat it, I remember Ramadan months I spent in Pakistan, because this was the most common dish of sehri there in my susral.
I am cooking it exactly like how my sas used to make it…. you can keep the cauliflower tenderness according to your choice.
Serving= 4-5 persons
Ingredients,
- Baby lamb or goat meat with bones  500-550 gm
- cauliflower  400 gm
- onion  1 medium
- tomatoes  2  medium
- ginger garlic paste  1-1/2 tbsp
- salt  1 tsp
- red chili powder  3/4 tsp
- coriander powder  1 tsp
- turmeric powder  1/2 tsp
- garam masala powder  1/2 tsp
- black pepper crushed  1/4 tsp
- lemon juice  2 tbsp
- fresh ginger cut in Julian  2 tbsp
- fresh green chilies  1-2
- fresh coriander for garnish
- oil  1/4 cup
Directions,
2. Now add ginger garlic paste and stir for 10 seconds.
3. Add meat, stir on medium heat for 2-3 minutes (This is because we want to finish the smell from meat)
4. Add red chili powder, coriander powder, turmeric powder, again stir for 30 seconds but do not burn the spices, if you feel these are burning, just add 2-3 tbsp of water then stir.
6. Stir until tomatoes vanish in it nicely.
7. Now add 2 cups hot water and salt. Let it boil, and with lid on cook it until meat is 75% done or cook it for 1 hour 15 minutes.
8. after meat is tender, stir it on high heat so all extra juices from it evaporates and you see oil with the sides of the pan.
10. Stir on high heat for 2-3 minutes, then turn the heat slow and with lid cook it until cauliflower is tender (You can keep it tender according to your choice) cook it for almost 20 minutes.
11. When cauliflower is tender add Julian cut ginger, green chilies, garam masala powder, lemon juice, stir and turn off the heat.
Serve with naan or plain rice.
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