Gobi Gosht

Gobi Gosht is one of those very regular dishes that are prepared and had at many Hyderabadi households. It is simple to prepare, and is healthy enough. There are many other ways to prepare this very simple vegetable that is mostly disliked by so many people because of the strong aversion to cabbage some people keep.

Green Cabbage, halved

In this recipe, you can use, either Vegetable Stock, or Lamb Meat stock instead of water while cooking for more flavor.

Gobi Gosht - Cabbage with Lamb Meat

Ingredients:

Cabbage/Band Gobi - 1, medium-sized, finely shredded (I prefer green cabbage than white cabbage)
Lamb meat, with bone - 600 gms, washed and cubed into bite size pieces
Red Chilli Powder - 1 tbsp
Salt - 1 tbsp
Turmeric - 1/4 tsp
Canola Oil - 1 tbsp
Yellow Onion - 2, small, finely sliced
Chopped Cilantro - 2 tbsp
Chopped green chillies - 2 tbsp

Gobi Gosht - Cabbage with Lamb Meat

Method:

1. In a pressure cooker, pour oil, and as it gets warm, add the cubed meat, sliced onion, ginger-garlic paste, red chilli powder, salt and turmeric powder. Add water to cover the meat and pressure cook until the meat is tender.
2. Add the shredded cabbage, chopped cilantro and green chillies and half cover the lid. Let it cook on medium heat for about 20 minutes approx, until the cabbage is done. Keep a check, and add a few drops of water if needed while cooking the cabbage.

Luv,
Mona