Meat or Chicken with Cauliflower

Name: Meat or Chicken with Cauliflower
Ingredients: 1 pound Lamb, mutton, or chicken (cut into pieces) (Cleaned and washed.); 1 pound Cauliflower florets (with tender stems) (Large florets separated.); 1/2 cup Ghee (Originally 1/4 pound.); 1/4 pound Onions (finely sliced) (Approx. 1 large onion.); 1 1/2 teaspoons Salt (Originally 2.5 tolas (approx 1 oz), reduced for modern taste.); 1/2 tablespoon Fresh ginger (Originally 0.5 tola. Peeled and crushed/grated.); 3 cloves Garlic cloves (Originally 5 val. Peeled and crushed.); 1 1/2 cups Thick coconut milk (Originally milk extracted from 1 large coconut (approx 1.5 pasher).); 2 1/2 cups Water (Adjust as needed to cover meat. Originally 1.25 seer.); 1 teaspoon Garam masala (For finishing.); 2 teaspoons Sugar (Optional, add if sweetness is desired.)

This traditional Parsi-style curry combines tender chunks of meat or chicken with fresh cauliflower florets in a rich, coconut-infused gravy. The dish balances savory notes from browned onions and ghee with a subtle sweetness from coconut milk and a finishing touch of aromatic garam masala. Ideally served with rotis or rice, this stew offers a comforting texture where the cauliflower remains intact yet absorbs the savory spices.

Ingredients

1 pound Lamb, mutton, or chicken (cut into pieces) (Cleaned and washed.)
1 pound Cauliflower florets (with tender stems) (Large florets separated.)
1/2 cup Ghee (Originally 1/4 pound.)
1/4 pound Onions (finely sliced) (Approx. 1 large onion.)
1 1/2 teaspoons Salt (Originally 2.5 tolas (approx 1 oz), reduced for modern taste.)
1/2 tablespoon Fresh ginger (Originally 0.5 tola. Peeled and crushed/grated.)
3 cloves Garlic cloves (Originally 5 val. Peeled and crushed.)
1 1/2 cups Thick coconut milk (Originally milk extracted from 1 large coconut (approx 1.5 pasher).)
2 1/2 cups Water (Adjust as needed to cover meat. Originally 1.25 seer.)
1 teaspoon Garam masala (For finishing.)
2 teaspoons Sugar (Optional, add if sweetness is desired.)

Instructions

1Peel and crush the ginger and garlic. Separate the cauliflower into large florets, keeping some of the tender stems attached. Soak the cauliflower in cold water. Clean the meat (or chicken), cut into small pieces, and wash thoroughly in cold water one or two times.
2Slice the onions finely (like vermicelli). In a heavy-bottomed pot, heat the ghee and fry the onions until they turn red. Add the ginger and garlic paste and sauté briefly. Add the meat and salt, mix well, cover the pot, and let it sear until the meat is browned and fragrant.
3Add the drained cauliflower florets to the pot. Pour in the water (approx 2 1/2 cups or enough to cover). Cover the pot and cook on low heat. Allow it to simmer until about half the water has evaporated and the meat is tender.
4When the water has mostly reduced, add the coconut milk. Continue to cook gently until the ghee separates and rises to the surface. The consistency should be slightly loose and saucy, not completely dry. Be very careful when stirring to ensure the cauliflower florets do not break apart.
5Remove from heat. Sprinkle with garam masala for aroma. If a sweeter taste is preferred, stir in the sugar. Serve hot.