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contrary to the popular misconception, the Awadhi nawab didn’t live by qormas and dum pukht alone. They relished lighter meaty delicacies and the princely repertoire included gems like nonia gosht, aloo gosht, arbi ka salan, shalgam gosht and much more. Though not many in the city of Lucknow today are keen to showcase these "rustic-rural" recipes in the larger province of what the British quaintly spelt as Oudh, the traditional repast is thriving. With the changing cycle of seasons the veggie partner changes and the feasting continues. We were treated to gobhi gosht at a friend’s house last week. The florets retained their refreshing crunch and complemented beautifully the tender morsels of meat culled from the shoulder of kid. Tomatoes — desi variety — added just the right touch of sourness, besides providing ‘moisture’ and the spicing was not overpowering. We suggest you follow two- stage cooking. Method Clean, trim, wash and pat dry the meat cut into bite-sized pieces. Break the cauliflower heads into small florets and wash well. Slice the onions very fine. Chop the tomatoes. Heat oil in a pan till smoking point, then reduce the flame and put in the bay leaf, along with the whole spices. When these change colour, add the onions and fry till light pink then add the garlic-ginger paste and stir-fry for a minute. Put in the meat and brown well. Now add the powdered spices and salt. Pour a cup of hot water and cook on a medium flame, stirring occasionally till done to taste. In a separate pan, stir-fry the tomatoes and cauliflower until tomatoes are mushy and cauliflower florets are softened. Mix with the meat and simmer for four to five minutes. Adjust seasoning. Garnish with coriander leaves and serve hot with phulka or steamed rice. gobhi gosht Ingredients
Cauliflower 400 g Onions Two medium Tomatoes 200 g Bay leaf One Cinnamon One-inch piece Brown cardamom One Cloves Two Black peppercorns 1 tsp Whole red chilly One Garlic-ginger paste 1 tsp Cumin powder 1 tsp Coriander powder 2 tsp Turmeric powder ½ tsp Aromatic garam masala 1 tsp Oil One cup Salt To taste Fresh coriander leaves ¼ cup
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Mutton (shoulder) 1 kg