Shalgam gosht
Shalgam gosht, from above
Non vegUttar Pradesh

Shalgam gosht

Mutton and turnips braised together until the turnips taste like they belong to the meat.

90 minTime
34 gProtein each
mediumSpice
A Lucknowi winter curry2 chapters · 1 min read

Make it your way

Grandma's wayMutton and turnips, braised together.
The original
344kcalsame
34 gproteinsame
5 gfibresame
90minutessame

Classic shalgam gosht.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Mutton (goat meat)600 g, curry cut
Turnip3 medium, peeled and quartered
Mustard oil3 tbsp
Whole spicesbay leaf, cardamom, cloves, cinnamon
Onion2 medium, sliced
Ginger garlic paste2 tbsp
Curd (plain yogurt, natural yoghurt)½ cup
Kashmiri chilli powder1¼ tsp
Coriander powder (ground coriander)2 tsp
Turmeric (ground turmeric)¼ tsp
Garam masala1 tsp
Jaggery1 tsp
Water1⅔ cups
Saltto taste

Method

4 steps
  1. 1Fry the turnips in mustard oil until golden in patches. Set aside.
  2. 2In the same oil, add whole spices and fry the onions golden. Add ginger garlic paste and the mutton and bhuno for 10 minutes.
  3. 3Add powders and curd, cook until oil separates. Add water and pressure cook 4 whistles. Let pressure release naturally.
  4. 4Add the turnips and jaggery and simmer 15 minutes until the turnips are soft and the gravy thick. Finish with garam masala.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Shalgam gosht: a bread or rice, a side, something to drink and something sweet.

Bread or rice Sufiyani biryani100 min
Bread or rice Sheermal60 min
On the side Kaddu ki sabzi30 min
On the side Arbi masala45 min
To drink Thandai30 min
Something sweet Rice kheer60 min
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