Ganth Gobhi Gosht
An aromatic stew of kohlrabi and mutton cooked in milk.
Ingredients
- 450 g mutton (goat) on the bone (from the shoulder or leg)
- 500 g kohlrabi or ganth gobhi with tender stalks and leaves, peeled and quartered
- 300 ml milk
- 2 green cardamoms
- 2 x 1-inch pieces of cinnamon
- 3 cloves
- 1 tej patta or dried bay leaf
- 2 dried red chillies
- 2 tsp dried ginger powder or sonth
- 2 tsp powdered aniseed (saunf)
- 1/2 tsp asafoetida powder or hing
- 2 tbsp mustard oil
- Salt
Instructions
- Cook the mutton with 300 ml water in a pressure cooker for 30 minutes on slow after the whistle, till tender. Set aside.
- Heat 1 tbsp mustard oil in a frying pan and add the kohlrabi pieces. Fry them for 5-7 mins till lightly golden. Set aside.
- Heat the remaining 1 tbsp mustard oil in a deep pan, kadai or casserole, add the whole spices and let them crackle. Be careful not to burn them.
- Add the asafoetida followed by the kohlrabi with stalks and leaves, and mutton with stock, salt and bring to a boil. Lower the flame, cover and simmer for 15 mins till the ganth gobhi is tender.
- Pour in the milk, stir in the fennel and ginger and simmer for a further 5 minutes. Serve warm with plain, steamed rice.