SHALGAM GOSHT (TURNIP WITH MEAT - A STEW)

SHALGAM GOSHT

This stew happens to one of my family's favourites. It is a Pakistani dish prepared with some spices, meat and turnips. It can be served with either Roti or Rice. Although it is a regularly prepared stew especially in the winters, if prepared with a little care it turns out absolutely delicious and quite irresistible. Upon the request of many friends, I am posting the recipe here. I hope you will try it and enjoy it as much as I do.

INGREDIENTS

1 Kg Meat on bone - (Mutton or Beef) cut into chunks

1 Small teacup Cooking Oil

3 Medium Sized Onions - Thinly sliced

2 Large or 3 Medium sized tomatoes - Peeled and roughly Chopped.

1 Heaped Tbsp Ginger and Garlic Paste

1 Tbsp Chilli Powder (Increase or Decrease amount as per your requirement)

1 Heaped Tsp Turmeric Powder

1/2 (Half) Tsp Kalaunji (Nigella Seeds)

1 Tsp Cumin Powder

1 Tsp Coriander Powder

1 Tsp Kasuri Methi (Dried Fenugreek Leaves)

1 Tsp Salt OR to taste ( I usually add more than a teaspoon)

Some Water

A little more than Half a Kilo of Turnips - Peeled and cut into Chunks

Some Cilantro and a few Green Chillies 
1 Tsp Garam Masala

DIRECTIONS

1) Place a heavy bottomed deep pan on high flame (I would recommend a pressure cooker. I always use a pressure cooker as it saves a lot of time). Pour in the oil and as soon as the oil is hot, tip in the sliced onions. Stir fry on high heat until they turn lightly browned. Here I would like to mention that the darker you cook the onions the darker the colour of the stew or curry will be. A light golden colour of the onions ensures a good bright colour to the end result. 

2) As soon as the onions have browned, tip in the ginger and garlic paste. Add the fenugreek leaves. Stir immediately and cook for about 1 minute and not more. Add the nigella seeds. Stir further for about 30 seconds. Add the meat.  Add the salt. Stir fry the meat on hight heat until well browned and aromatic. It might seem like the ginger garlic paste is sticking to the bottom of the pan by then but don't worry about that as it is bound to happen. 

3) Lower the heat and add the Chilli Powder, Turmeric Powder, Cumin and Coriander Seed Powder. Stir to mix well and tip in the chopped tomatoes and stir again. Add 3 to 4 Cups of water. The amount of water depends on the quality of the meat you are using. If it is meat that is tender you will need less water and if the meat is tough, obviously you will need more water. If you are using a pressure cooker you can add water that is enough to just cook the meat long enough until just soft. In other words the amount of water you add here is according to the type of pan and quality of meat you are using.

4) If using a pressure cooker, you will need to cook the meat under pressure for approximately 15 to 20 minutes. If using a regular pan, then you will need to cook the meat with the pan covered with lid for at least 40 to 45 minutes - again it depends on the quality of meat you are using. Once the meat is tender, stir fry the meat on high heat until tomatoes are all mushy and the oil separates. 

5) Add 3 cups of water and tip in the prepared turnips. If using a pressure cooker, cover it up and let it cook under pressure for 5 minutes. If not using a pressure cooker then cover and cook on medium heat for 10 to 15 minutes or until the turnips are tender. 

6) Once the turnips are tenderised, you will have to see how much gravy is left. If you need less gravy then continue to cook until you have the right amount of gravy and consistency. Check for salt and add more if required. Add the slit green chillies and Garam Masala powder. Let simmer on low heat for a further 3 minutes. Switch off the heat and sprinkle some chopped Cilantro. Save some for garnish.

7) Let the stew sit in the covered pan for about 10 minutes before serving. This helps the spices to settle in well into the stew and improves the aroma and flavour. Dish out into your serving dish and serve hot with either steamed rice or hot Roti.