SHALJAM GOSHT RECIPE – TURNIP AND MEAT CURRY:
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- 500g lamb or mutton
- 2 large onions, diced
- 2 large tomatoes, diced
- 6 cloves garlic
- 1 thumb-sized piece of ginger, minced
- 3tsp salt, or to taste
- 1tsp turmeric (half for the meat, half for boiling the turnips in)
- 1.5tsp cumin seeds
- 2tsp coriander powder
- 1tsp cracked black pepper (the coarse variety)
- 2tsp paprika/Kashmiri red chilli powder
- 4 turnips, peeled and chopped (mine weighed a total of 300g)
- 1/3 cup oil/ghee
- Freshly chopped coriander, for garnish
- 1-2 green chillis, cut into 2-3 pieces
- Add all the ingredients aside from the turnips, green chilli, coriander and oil into a pot. Add 1.5 cups of water, bring to a boil, and then simmer on low with the lid on for 1hr 15 minutes. Check a few times in between to ensure the water hasn’t dried out completely, topping up by a small amount if required.
- In a separate pot, add the turnips with 1tsp salt and 0.5tsp turmeric and enough water to submerge the turnips. Cook these until fully done. Mash and set aside – I like to keep mine chunky for some texture. Reserve the cooking water.
- Once the meat mixture cook time is up, add the oil. Turn the heat to high and begin to saute the mixture, stirring the pot constantly and scraping the bottom of the pot to ensure nothing is catching. You want to keep saying this for as long as you can – the longer you do it the better the curry will end up tasting. Eventually, the curry will become completely dry and will look very oily.
- Add in the mashed turnips and 1 cup water (use up the reserved turnip water too). Simmer on low with the lid on for 15 minutes, then for 2-3 minutes on high without the lid.
- Add in the chopped coriander and green chilli just before serving. Serve hot.
This is not a spicy curry. If you feel like it isn’t hot enough for you, you can add some red chilli powder to taste.