Cuisine Indian, Pakistani
Diet Halal
Keyword goat and cauliflower, gobi gosht, lamb and cauliflower
Note 1: I typically use what’s labeled as ‘mixed goat/lamb’, but you can also use meatier cuts like leg and shoulder. If your meat has more bone and less meat, feel free to use up to 1.5 lb of meat. Add additional ¼ tsp salt if needed. See Variations for how to sub beef stew meat.
How to add more Curry
If you prefer the version with a light curry, like Aloo Gosht, just add 1/2-1 cup water along with the cauliflower in Step 5.
Instant Pot Method
While you can't steam the cauliflower in the Instant Pot (trust me, I've tried many times!), you can cook the meat first, then transfer the liquid over to the stovetop. Here's how to do it:
- Place all ingredients listed under to 'To Cook the Meat' into the instant pot. Mix to combine. (No need to add any water.)
- Select 'Pressure Cook – High' and set the timer for 18 minutes, even for goat leg/shoulder cuts. NPR for 5 minutes, then manually release remaining pressure.
- Heat a large pan on the stovetop over high heat. Carefully transfer IP contents to the pan. Stir occasionally to reduce/sauté out most of the water content/moisture (~20 minutes). This takes patience, but adding cauliflower before sautéing out water will give you even more moisture to sauté out. Once the water has evaporated, add the oil and proceed with Step 4.