Shalgam Gosht is a bold and flavorful Pakistani curry made with turnips and mutton or lamb, slow-cooked to perfection with a blend of fragrant spices. It’s absolutely a winter’s must-try recipe.
What Is Shalgam Gosht?
Shalgam gosht is a flavorful Pakistani meat curry made with turnips and mutton or lamb. The word gosht comes from the Persian word for “meat” or “flesh”.
Shalgam gosht is a traditional Kashmiri dish. This delectable dish is especially popular during the winter season when the best turnips are in season.
Why To Make Shalgam Gosht?
This dish cannot be missed because turnips have a limited season. This is a flavorful winter special that pairs well with boiled rice, roti, or naan.
This dish can be made in a variety of ways; some people like gravy, while others prefer more bhuna hua. Nevertheless, I am going to share my mother’s recipe, which is Dehli Wala Style (if you know what I mean), and it tastes great.
Frequently Asked Questions
Which cuts of mutton are best to make curries?
To make goat curry, it is highly recommended to use bone-in pieces from the shoulder or leg.
How Should Turnips Be Selected?
Select the small turnips they will be the youngest and have the best texture and sweetest flavor. When selecting items, make sure they are relatively weighty in proportion to their size, and they should also be firm with no visible nicks or cuts. If the greens are attached, they should be brightly colored and in good condition.
Here are some suggestions on how to serve Shalgam Gosht.
You can serve Shalgam Gosht with any Pakistani-style bread like Rotti, Chppati, Phulka, or Naan. It also goes well with steamed plain rice, zeera rice, or matar pulao. like
Storage Suggestions
Shalgam Gosht can easily last for 4-5 days when stored in an airtight container in the refrigerator.
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Did you enjoy this recipe? Here are some of our favorite meat recipes that you can enjoy!
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The Best Ever Shalgam Gosht Without Effort
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minutesShalgam Gosht is a bold and flavorful Pakistani curry made with turnips and mutton or lamb, slow-cooked to perfection with a blend of fragrant spices. It’s absolutely a winter’s must-try recipe.
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Ingredients
1 pound Goat meat
4-5 Shaljam (turnip) cut into 2 pieces
2 medium (thinly sliced) onions
1/3 cup oil
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt
1 teaspoon red chili powder
1 tablespoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon cumin powder
4 cloves
5–6 teaspoons ground black pepper
1 black cardamom
3 tablespoons yogurt
1/4 teaspoon nutmeg and mace powder
Directions
- Heat the oil in a large, heavy bottom skillet and sauté the thinly sliced onion until translucent.
- Sauté the ginger-garlic paste.
- Add the meat. Allow the meat to thoroughly mix in the mixture, stirring until it has changed color.
- Now add all of the dry spices, mix everything together, add 2 1/2 cups of water, cover, and cook on medium heat for 45 minutes, or until the meat is tender. Uncover it and again bhonify until the oil separates from the masala.
- Add yogurt and mix well.
- Now add Shalgam (turnip), stirring until it is well combined with the masala. Add 2 1/2 cups of water, cover, and cook on medium-low heat for 15 to 20 minutes, or until the shalgam is tender.
- Add 1/4 teaspoon of mace and nutmeg powder. Cover it for 5 minutes.
Notes
- Nutmeg and mace are used for a deep, rich flavor; if not available, they can be omitted.
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Is 14 teaspoons turmeric powder correct? That seems like a bit much.
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