First of all I want to say Happy Veteran’s Day to all of our veterans. This is something that galls me and we just had an election and this moron in chief by the name of Donald Chump wants to overturn our elections which is fair and square. The thing is Donnie doesn’t play fair and always plays dirty pool which is a dirty trick he learned from that stupid dad of his.
This fool has never been told no all of his damned miserable life by his parents. Plus his stupid dad has paid off his doctors to say he got bone spurs to keep him from being drafted five damned times. There is Senator John McCain who is a decorated war hero and he was in a POW camp in Vietnam. It wasn’t Senator McCain’s fault at all whatsoever. He served with distinction even while as a senator and had friends in both parties both Democrat and Republican even though he was a Republican himself.
Now President Biden and Vice President Harris whom I voted for and helped elect because I want to see this moronic pariah leave the office he illeagally obtained 4 years ago. With that said and done I am very happy that they one and this stupid idiot is a bloody cry baby and doen’t want to concede. Too bad we the people alreay have spoken and he may as well lump it as far as I care.
As far as the gobi and gosht recipe is concerned, this is a straight forward and very simple recipe and it is eaten in many places in India and Pakistan. So this is my way of making this dish and since this depends on the cook and this time the cook is me. I am giving you the ingredients list first then instructions on how to put it together. Oh gobi in Urdu means cauliflower and gosht is an Urdu word meaning meat. Therefore it is translated as cauliflower and or with meat.
- 1 head of cauliflower cut in to flowerettes
- 1 meduim piece of ginger peeled and chopped
- 1 lb or 1 kg of lamb, goat, beef, or veal
- 1 pinch each of red chili powder, turmeric, ajwan
- either 1 pinch of pink salt or 1 bullion cube
- in mortar and pestle 1 pinch each of black cumin, shai zeera (caraway seeds), black peppercorns, mustard seeds, coriander seeds, fenugreek seeds, 2 kabab chini which is ground in to a powder
- 1 tomato chopped
- 1 green chili chopped
- 1 onion or shallot in half moon slices or chopped
- 3 cups of water
- Either 1/4 cup of peanut, corn, canola, vegetable or olive oil or 4 tbs of dalda ghee melted
- either 1 tsp of oil of coconut or mustard or either desi ghee or 3 pats of butter
- 3 cloves of garlic chopped
- 3 dashes of maggi or knorr aroma
- 3 curry leaves and 1 pinch of hing are the only ones that is purely optional
On both instant pot and the like and regular stovetop pressure cooker add the the cooking oil of choice you want to use such as peanut for example. Use the list as referance. Make sure you wash your meat and produce very well before prepping. The stovetop pressure cooker has to be on high heat while the instant pot and the like has to have saute function on high.
Add the onion or shallot and let brown in both methods then add the garlic, green chili, ginger, the pink salt or bullion, the maggi or knorr aroma, the contents of the mortar and pestle, add whatever you choose for an example if you want to add one of the other items from the list such as either butter, desi ghee, mustard or coconut oil then this is fine too.
Stir and add the other masalas like turmeric and red chili along with the only optionals like hing or curry leaves which I used last night. Add tomato and let it turn mushy and then add the meat and cauliflower and stir it in to the masala then add 3 cups of water. Stir and place the lid on top of either the stovetop or instant pot. Use a tempered glass lid while using the saute function.
For stovetop pressure cooker watch the floating button pop up and turn heat down to medium or instant pot and the like method cancel and turn on pressure cook on high for 20 minutes after placing pressure cooker lid on this gizmo. For stovetop pressure cooker turn off heat and wait for pressure to subside and the instant pot press th quick release button.
For instant pot and the like again select saute for 20 minutes to reduce and on regugular stovetop pressure cooker go ahead and turn heat back on high without the lid and let it reduce for 15 minutes. By this time the cauliflower is very soft where it could be made very mushy easily and it should be mushy.
Serve with chapati or naan.
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