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. Here is how to make it.
With winters setting in and best of the turnips 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, 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!
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Step by Step Recipe
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.
Now 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.
Now 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.
Shalgam Gosht Recipe
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
- Heat 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.
- Now 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.
- Now 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.
- Remove from heat and let the pressure release on it’s own.
- Garnish with fresh coriander.
- Serve hot with Phulke or Rice.
Notes
ankita suman
Can we use chicken in place of mutton???thanks for your wonderful recipe.
msnehamathur
yes you can use. Just take care of the cooking time. You can make in a karahi instead of pressure cooker.
Anjali
Awesome recipe. So easy to make and so delicious. Thank you for sharing this with us. Ever so grateful.
Neha Mathur
It’s one of my fav mutton curry too 🙂