Ground Meat with Cauliflower (Keema Gobi)
I make this dish all the time. I do like to change it up a bit- just to make it more interesting. For this one I first combined green onions, garlic and cilantro and used them as the base. I then used cardamom, cloves and cumin to flavor the dish- the result- absolutely delicious!!
- 4 green onions, chopped rough
- 4 garlic cloves, smashed
- ½ cup cilantro, chopped
Process the aromatics in a food processor until they are chopped fine. Keep aside.
- 3 tablespoons extra light olive oil
- 1 teaspoon cumin seeds
- 2 cardamom pods, smashed
- 3 cloves, smashed
- ½ pound ground pork
- 1 tablespoon tomato paste
- 3 cups or a medium sized cauliflower, florets taken apart
- 1-2 teaspoons salt
- 2 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- ½ cup cilantro, chopped
Heat a heavy saucepan with the olive oil. Add the cumin seeds, cardamom pods and cloves and cook for 30 seconds over medium heat. Add the pork and increase the heat to high. Break the meat with the back of a wooden spoon while browning it, for about 3 to 4 minutes. Add the tomato paste and cook for 30 seconds. Add the cauliflower, salt, ground coriander, turmeric and cayenne pepper. Mix well and cover with lid and lower heat to medium low. Cook for 15 to 20 minutes and take lid off. Break the florets into smaller pieces with the back of a wooden spoon and cook on medium high heat for another 5 to 10 minutes, stirring constantly. Check for seasonings and garnish with cilantro.
