Sadia Hussain

Cauliflower and Meat Curry Recipe

Cauliflower meat is a classic Pakistani curry. My Mother never made this when I was growing up and I don't recall when I was introduced to this dish,  but I am undeniably a big fan of it now.

Cauliflower is one of those, either love it or hate it vegetables. It's insipid color, crumbly texture and sharp taste, when eaten raw, can be off-putting for some. Cauliflower shines through when it's steamed, grilled, baked or fried. It has a delicate taste that absorbs all the flavors of whatever it's cooked with.


I make this curry with bone-in mutton. The tender, succulent meat and rich, flavorful, gravy infusing the soft cauliflower makes this a delicious main dish for lunch or dinner served with piping hot roti.


Cooking the meat is the time consuming part of this recipe so either use a pressure cooker to speed things along or make this on a day when you have a little more time to spare in the kitchen. I hope you enjoy this as much as I do!

Cauliflower and Meat Curry Recipe

Sadia Hussain

SERVES

6

TOTAL TIME

1 Hour

INGREDIENTS

  • Cooking oil

  • 1 large onion, finely chopped

  • 1 teaspoon garlic paste

  • 1 teaspoon ginger paste

  • 1 teaspoon salt or to taste

  • 1 teaspoon red chili powder or to taste

  • 1/2 teaspoon turmeric powder

  • 1kg/2lbs mutton, cubed

  • 1 head cauliflower, cut into pieces

  • 1 tomato, chopped

  • 1 teaspoon coriander powder

  • A handful of fresh coriander, chopped

  • 2  green chilies, chopped

METHOD

  1. In a large pot, heat oil and sauté onions until soft and translucent.

  2. Add garlic paste, ginger paste and sauté for a 5 minutes.

  3. Add salt, red chili powder and turmeric powder and sauté for 5 minutes.

  4. Add meat and fry on high heat for 10 minutes.

  5. Cover and cook on low heat for 20 minutes until the meat is tender, but not falling off the bone.

  6. In a pot of boiling water, add cauliflower and boil for 5-7 minutes. This step is optional.

  7. Add cauliflower and chopped tomato to the meat and cook on low heat until cauliflower is tender but not falling apart.

  8. If there is too much liquid turn heat high and fry for 5 minutes, uncovered.

  9. Add coriander powder, fresh coriander and green chilies.

Tips and Bits

You can use beef or lamb for this dish with or without bone.


Boiling the cauliflower takes away the strong smell.


Roast and grind coriander seeds to powder. Store in an airtight container.

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