The Best Shalgam Gosht Recipe | Pakistani Mutton Curry

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. The combination of lamb and turnips in a curry, together with the spicing, makes this curry a perfect dish for the autumn and winter months when turnips are in season.

• What Is Shalgam Gosht?
• Why Make Shalgam Gosht?
• Instant Pot Shalgam Gosht Recipe
• Frequently Asked Questions
• Storage Suggestions
  • Few Other Meat Recipes I Recommend You Must Try
• I Love Seeing Your Reviews

What Is Shalgam Gosht?

Shalgam gosht is a flavorful Pakistani meat curry in which tender meat cooks with turnips. The word “gosht” is 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 Make Shalgam Gosht?

Just like Chukandar Gosht, this dish cannot be passed because turnips have a limited season. This is a flavorful winter special that pairs well with boiled rice, roti, or naan.

You can prepare this dish in a variety of ways; some people prefer gravy, while others prefer more bhuna hua. Nevertheless, I am going to share my mother’s recipe, which is Dehli Wala flavor (if you know what I mean), and it tastes great.

I’m including the Instant Pot and Stove Top versions for your preferred style.

Instant Pot Shalgam Gosht Recipe

This Instant Pot Shalgam Gosht is delicious, comforting, and ready in under an hour while still keeping the traditional flavor of Dehli Wala flavor. It works perfectly for meal prep, hosting guests, or weeknight dinners. I really enjoy this comforting food on winter lunches or dinners. Winters are when turnips are at their seasonal best.

First, press Sauté on the Instant Pot. Then, add oil, onion, ginger-garlic paste, and all spices with 1/4 cup of water. Close the lid, then select Pressure Cook—High—12to 15 minutes. (depending on your meat quality)

Let the pressure naturally release for 10 minutes, then quick-release.

(bhunofying) for 6–7 minutes until the oil separates.

Now, add turnips, mix well, then add enough water for Shorba/gravy. Close the lid and pressure cook for 5 to 7 minutes. Naturally release for 3 minutes and then, quick release.

Uncover the lid, sprinkle garam masala. Ready to serve

Frequently Asked Questions

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The Best Ever Shalgam Gosht Without Effort

Recipe by Urooj Naeem

5.0 from 2 votes

Course: MeatsCuisine: Pakistani

Servings: 6

1/2x 1x 2x

6

servings

Prep time

5

minutes

Cooking time

1

hour 

Total time

1

hour 

5

minutes

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 must-try recipe.

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Ingredients

• 1 pound Goat meat

• 4 to 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

• 5 –6 teaspoons ground black pepper

• 1 black cardamom

• 3 tablespoons yogurt

• 1/4 teaspoon nutmeg and mace powder

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Directions

• Stove Top Recipe
• 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.
• Instant Pot Recipe
• Press Sauté on the Instant Pot. Add oil, onion, ginger-garlic paste, and all spices with 1/4 cup of water. Close the lid, select Pressure Cook—High—12to 15 minutes. (depending on your meat quality)
• Let the pressure naturally release for 10 minutes, then quick-release.
• (bhunofying) for 6–7 minutes until the oil separates.
• Now add turnips, mix well, and add enough water for Shorba/gravy. Close the lid and pressure cook for 5 to 7 minutes. Naturally release for 3 minutes and then quick release.
• Uncover the lid and sprinkle garam masala. Ready to serve

Notes

• Nutmeg and mace are used for a deep, rich flavor; if not available, they can be omitted.

Nutrition Facts

• Serving Size: 200g
• Total number of serves: 4
• Calories: 400kcal
• Fat: 20g
• Saturated Fat: 8g
• Trans Fat: 0g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 10g
• Cholesterol: 75mg
• Sodium: 550mg
• Potassium: 600mg
• Carbohydrates: 25g
• Fiber: 4g
• Sugar: 5g
• Protein: 30g
• Vitamin A: 250IU
• Vitamin C: 20mg
• Calcium: 60mg
• Iron: 3mg
• Vitamin D: 0mg
• Vitamin E: 2mg
• Vitamin K: 5mg
• Thiamin: 0mg
• Riboflavin: 0mg
• Niacin: 5mg
• Vitamin B6: 0.4mg
• Vitamin B12: 2mg
• Folate: 40mg
• Biotin: 0mg
• Pantothenic Acid: 1mg
• Phosphorus: 150mg
• Iodine: 0mg
• Magnesium: 30mg
• Zinc: 4mg
• Selenium: 35mg
• Copper: 0mg
• Manganese: 0mg
• Chromium: 0mg
• Molybdenum: 0mg
• Chloride: 0mg

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