Shalgam gosht lamb with white turnips recipe

Shalgam Gosht Lamb with White Turnips recipe

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Recipe intro

shalgam gosht, a traditional Pakistani dish, combines tender lamb with white turnips in a flavorful and aromatic curry. This hearty recipe is known for its rich blend of spices and the unique combination of meat and vegetables. The succulent pieces of lamb are slow-cooked to perfection, allowing the flavors to infuse and create a satisfying meal that is perfect for any occasion.

Keywords: Shalgam gosht, lamb recipe, white turnips, Pakistani cuisine, aromatic curry.

shalgam gosht lamb with white turnips recipe details

Shalgam gosht lamb with white turnips recipe, recipe Rating: 4.7
Number of votes:118 

Ingredients

400 g	small white turnips
	salt
400 g	onions, chopped
2 clove(s)	garlic, minced
2 tbsp	ginger, finely chopped
1 large can(s)	tomatoes, about 400 g
300 g	lamb bones for stock
1	bay leave
	oil, vegetable oil or ghee
1 tbsp	chili powder
½ tsp	paprika
1 tsp	turmeric
1 tsp	fennel, ground in a mortar
½ tsp	ground coriander
4 piece(s)	black cardamom pods
6 piece(s)	green cardamom pods
1 stick(s)	cinnamon
800 g	lamb for stewing, cubed, without fat

Instructions

Cook lamb bones with ½ litre of water, 1 clove of garlic and bay leaf for 1 hour. Then pour through a sieve.

Peel the white turnips and cut into slices, not too thin. Sprinkle with salt, rub well and let stand at least 1 hour at room temperature. Then rinse off salt and drain turnips.

Heat 3 tablespoons of oil in a frying pan, fry turnips for about 20 minutes until they are golden brown and slightly crispy. Turn over a few times, so that they brown on all sides. Remove from pan and drain on kitchen paper.

Heat oil in a saucepan. Cook the onions for about 20 minutes, at low to medium heat until they are golden brown.

Add chopped ginger and one half of the garlic and cook for 5 more minutes.

Now add chili powder, paprika powder, ground turmeric, fennel, coriander, cardamom, cinnamon, 1 tablespoon oil, 2 tablespoons of water, add lamb and mix well. Stir meat constantly for about 2 minutes, it should be completely coated with the spices. Cover and let simmer for about 10 minutes over medium heat.

Once the liquid is almost completely absorbed, remove the lid. Stir with a wooden spoon for about 5 minutes, stir constantly.

Add salt and tomatoes mix well. Add broth, cover with a lid and let it simmer for about 30 minutes. About 5 minutes before serving, add the white turnips.

Add salt if necessary, cook a few more minutes, then serve.

The turnips may be replaced by potatoes.

Preparation time:
ca. 1 hr 30 min
Grade of difficulty:
medium
Calories per portion:
n/a