Shalgam (Turnip) with Mutton

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Two part recipe where we first cook the meat while separately preparing the turnips. Combine them towards the end and make them beautiful.

You Need:

  • Half a kilo of Turnips.
  • 300 gms of Mutton.
  • 2 Large Onions chopped.
  • 2 Medium tomatoes chopped.
  • 1 Tablespoon ginger garlic paste.
  • 1/2 teaspoon turmeric.
  • 1 teaspoon cumin.
  • 1 teaspoon coriander seeds.
  • 3-4 Dry red chilies.
  • Dill or Coriander leaves.
  • Some carrots, optional.

Cut the turnips into thick pieces. Apply salt and let them sit in a colander for about 15-20 minutes. Wash them, pat them dry and shallow fry in oil till a light brownish crust forms.

Saute cumin, coriander seeds and dry red chilies in hot oil for 3-4 minutes. Add the onions and cook till translucent. Sprinkle turmeric and add the ginger garlic paste. When raw smell is gone, add the mutton. As it turns white, add the tomatoes and salt. Use the moisture being released to fully deglaze the pan. Add a little water. Pressure cook on high for one whistle and then simmer for 10 minutes.

Open the cooker and add the turnips, carrots (optional) and either dill or coriander leaves. Pressure cook on high for one whistle and then switch it off.

Serve hot with roti’s or rice.