Shaljam Gosht (Turnip and Mutton Curry)
Ingredients
- Shaljam (turnips) 1 kg
- Mutton 1 kg
- Onion 2 big, sliced
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Tomatoes 2 big, chopped
- Salt 1 tsp
- Red chili powder 1 tsp
- Turmeric powder 3/4 tsp
- Garam Masala 1/2 tsp
- Coriander powder 1 tsp
- Fresh coriander leaves for garnish
- Green chilies for garnish
Preparation
- Peel, wash and cut turnips into tiny chunks. Boil until soft. Keep aside.
- In a pressure cooker, heat oil and add sliced onions.
- When onions are light golden add ginger paste and garlic paste and fry until aromatic. Do not brown.
- Add tomatoes and turn the heat to low. Cook until tomatoes are soft and mushy and oil is released.
- Add mutton and fry for 10-15 minutes or until you think the raw smell has gone.
- Add one cup of water and put the pressure on.
- Keep the pressure for 15-20 minutes until 80-90% done.
- Release the pressure and add the boiled turnips. Stir fry the turnips for 1 minute, add ½ to 1 cup water (as needed) and again start the pressure.
- Pressure cook for 5 minutes.
- Release the pressure. Sprinkle garam masala, coriander powder, chopped fresh coriander and chopped green chilies. Mix. Shaljam gosht is ready.
- Serve hot with roti. Enjoy!