PHOOL GOSHT

Cauliflower is a cruciferous vegetable that is naturally high in fiber and vitamins. It provides antioxidants and phytonutrients.This dish is a combination of lamb meat and cauliflower cooked with tomatoes, yogurt and spices.

Serves: 6

INGREDIENTS

• 1 kg mutton

• 1/2 medium size fresh cauliflower

• 3 tbsp ginger - garlic paste

• 1/2 tsp chilly pd or to taste

• 2 tsp coriander pd

• 1/2 tsp turmeric pd

• Salt to taste

• 4 tomatoes

• 1/2 cup curd

• 2 - 3 tbsp oil

• Few sprigs of corriander leaves

• 4 medium onions

• 2 green chillies

• 2 - 3 bay leaves

• 2 cloves

• 2 cardamom

• Small piece of cinnamon

METHOD

1. Clean and wash muttton thoroughly.

2. Chop onions, tomatoes and coriander leaves.

3. Break cauliflower into big pieces. Soak cauliflower in salt water for 15 - 20 mins then clean it well. ( look for any green insects)

4. Heat 1 tsp oil saute the caulifower with salt and little turmeric pd till it turns little brown. Keep aside. ( refer to pic)

5. Heat remaining oil in a pressure cooker fry onion till golden brown.

6. Add ginger - garlic paste chilly, turmeric, coriander pd and salt.

7. Add tomato paste and roast it well.

8. Add mutton and roast it well .

9. Pressure cook this mutton gravy with 11/2 cups of water and well beaten curd for 15 mins or till almost done.

10. Open the pressure cooker and add the cauliflower and steam it for 1- 2 whistle.

11. Taste and check the salt and chilly.

12. Check if cauliflower is done if not leave it on slow flame till done.

13. Use a wooden spatula to stir as cauliflower is very delicate to handle.

14. This is a semi thick gravy.

15. Transfer into a serving bowl and garnish with chopped coriander.

Serve with phulkas or rice