Shalgam Gosht (Mutton Curry with Turnip)

Shalgam Gosht or Mutton Lamb Curry with Turnip is a deliciously spicy meat dish that is slow cooked to imbibe the flavor of spices. This dish originated from Kashmir, where turnips are one of the few vegetables around and an oft-used ingredient in daily cooking.

With winters setting in and Turnips best of the lot available in market, this dish is a must make during this time of the year. Mutton is a nourishing and strengthening meat that is often prepared with rich gravies and rice dishes. For a variation on a mutton dish, you can even try the Gosht Yakhni Pulao or the Methi Kheema, a spicy mince mutton with fenugreek leaves.

For a homely meal wherein you wish to relish something delicious and yet not involve yourself too much while preparing it, Shalgam Gosht perfectly fits in. Enjoy this lip-smacking treat with flavourful Pudina Laccha Parathas and have a gala time!

How to make Shalgam Gosht Step by Step

Heat mustard oil in a pressure cooker. 

Deep fry the turnips until slightly browned. Drain on a plate lined with kitchen tissue.

Add cloves, black cardamom, black peppercorns and tejpatta in the remaining oil and fry for a few seconds.

Add onion and fry till onions are slightly golden in color.

Add ginger and garlic paste and fry for another 2-3 minutes.

Add mutton and fry on high heat for 4-5 minutes.

Add green chilli and pureed tomato and fry for 2-3 minutes.

Add coriander powder, turmeric powder, Kashmiri red chilli powder, fennel powder and salt to taste and fry till oil starts to separate from sides.

Add a cup of water and pressure cook till mutton is almost done.

Remove the pressure cooker from heat and let the pressure release. Add fried turnips in the pressure cooker and pressure cook until mutton is done.

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Shalgam Gosht Recipe

4.34 from 3 votes

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Shalgam Gosht

Shalgam Gosht or Mutton Lamb Curry with turnips is a deliciously spicy Kashmiri meat dish that is slow cooked to imbibe the flavor of spices and turnip in the mutton. Here is how to make it.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 people

Calories 645 kcal

Author Neha Mathur

Ingredients

• 300 g Turnips
• 750 g Mutton
• 5 tbsp Mustard oil
• 3-4 Clove
• 2 Black cardamom
• 4-5 Black peppercorns
• 2 Tejpatta
• 2 cups Onion Finely chopped
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 2 Green chilli Slit into halves
• 1 cup Tomato Pureed
• 2 tsp Coriander powder
• 1 tsp Turmeric powder
• 2 tsp Kashmri Red Chilli Powder
• 2 tsp Fennel powder
• Salt to taste
• Fresh coriander for garnishing

Instructions

1. Heat oil in a pressure cooker.

2. Deep fry the turnips until slightly browned.
3. Drain on a plate lined with kitchen tissue.

4. Add cloves, black cardamom, black peppercorns and tejpatta in the remaining oil and fry for a few seconds.

5. Add onion and fry till onions are slightly golden in color.
6. Add ginger and garlic paste and fry for another 2-3 minutes.
7. Add mutton and fry on high heat for 4-5 minutes.

8. Add green chilli and pureed tomato and fry for 2-3 minutes.

9. Add coriander powder, turmeric powder, Kashmiri red chilli powder, fennel powder and salt to taste and fry till oil starts to separate from sides.
10. Add a cup of water and pressure cook till mutton is almost done.
11. Remove the pressure cooker from heat and let the pressure release.
12. Add fried turnips in the pressure cooker and pressure cook until mutton is done.
13. Remove from heat and let the pressure release on it’s own.
14. Garnish with fresh coriander.
15. Serve hot with Phulke or Rice.

Nutrition Facts

Shalgam Gosht

Amount Per Serving

Calories 645 Calories from Fat 450

% Daily Value*

Total Fat 50g 77%

Saturated Fat 14g 70%

Cholesterol 115mg 38%

Sodium 242mg 10%

Potassium 842mg 24%

Total Carbohydrates 17g 6%

Dietary Fiber 4g 16%

Sugars 8g

Protein 30g 60%

Vitamin A 6.6%

Vitamin C 38.8%

Calcium 9.3%

Iron 24%

* Percent Daily Values are based on a 2000 calorie diet.

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