Gobi Gosht and Masala Dal

I opened my fridge and found nothing but a white head'o cauliflower and some lamb meat known as mutton in India. So...I was stumped as to what should be for dinner tonight. Me and mui husband love cauliflower but lately it seems to be very bland to me no matter how I cook it. SO I searched the web and found a Pakistani recipe for Cauliflower with lamb meat. And I made some masala dal with it. Here are the recipes

Gobi Gosht (Cauliflower with lamb meat)

Ingredients:

1. 1 medium cauliflower cut into florets
2. 1 lb boneless lamb meat cut into bite sized pieces
3. 1 teaspoon ginger-garlic paste
4. 1 medium onion sliced into half circles
5. 2 tablespoons oil
6. 1/2 teaspoon each of salt, chilly powder, coriander powder, cumin powder, turmeric
7. 1 big green chilly
8. 1/4 cup chopped cilantro

In a pressure cooker heat the oil and fry the onions till tender. Add ginger-garlic paste and fry for a couple of more minutes. Add mutton and all the ingredients except cauliflower along with a cup of water and cook for 2 whistles. Let all the steam escape, open the cooker and add cauliflower. Cover and simmer for 10 minutes covered. Add roughly chopped green chilly and cilantro. Simmer for some more time till the gravy thicken a bit. Serve with steamed rice.

Masala dal (Lentils cooked with Indian spices)

Ingredients:

1. 1/2 cup each of toor dal and masoor dal
2. 1 cup water
3. 1/2 teaspoon each of salt, turmeric, chilly powder, coriander powder, cumin, mustard seeds, citric acid, grated ginger
4. 1 teaspoon oil
5. 2 dried red chillies
6. few curry leaves
7. 1/4 cup each of finely chopped onions, tomato
8. cilantro for garnishing

Soak both the dal in a cup of water for 30 minutes. Boil the same for 30 minutes or until the dal becomes soft. In a pan heat the oil and add cumin, mustard seems, red chillies and curry leaves and fry till they start to splutter. Add grated ginger and onions and fry till they become tender. Add tomatoes and fry till they become pulpy. Add all the spices and mix well. Add the boiled dal and a cup of water and simmer for 5 minutes. Garnish with cilantro and serve with white rice or roti

Cabbage with lamb and Rasam

Today is sunday evening and we are all kinda full. But still I need to make dinner. So I asked my dear hubby what he wants to eat. He said he wants RASAM. Can you believe it. Can you just eat rice with rasam. So I made Cabbage with lamb and I was craving some chinese so I also made some sweet and sour mushroom.
              In India people who eat meat also do not eat it as much as people eat here in the US of A. People eat more vegetables there and making only meat dishes is once or twice a week maximum. Other days meat is added to ingredients mainly vegetables and let me tell you a little bit of meat definitely enhances the whole dishes's flavor.

Cabbage with Lamb (Pieces of lamb are cooked along with shredded cabbage)

Gobi Gosht

Ingredients:

1. 1 medium sized cabbage shredded
2. 1/2 lb lamb cut into cubes
3. 1/2 teaspoon ginger-garlic paste, salt, chilly powder, turmeric
4. 2 tablespoons oil
5. 1/2-1 cup of sliced onions
6. 2 green chillies

In a pressure cooker add the oil and fry the onions till they start changing color. Add ginger-garlic paste and fry for a couple of minutes. Add the lamb pieces and fry for 5 minutes. Add all the other ingredients except cabbage and 1/2 cup of water and close the cooker and cook for 2 whistles. Let all the steam escape, open the cooker and add the cabbage to it and cover and cook for 1 whistle. Let the steam escape, open the cooker and simmer till all the excess water evaporates. Garnish with cilantro and enjoy with hot rice and RASAM