Shaljam Gosht
Description
A comforting, traditional, and wholesome winter-special Pakistani curry featuring tender mutton or beef simmered with sweet turnips (shaljam), a rich onion-tomato masala, and finished with a special freshly roasted spice blend and a touch of sugar to balance flavors.
Ingredients
Main Ingredients:
For the Masala Base:
For Finishes & Balance:
Instructions
-
Sauté Onions: Heat oil in a pressure cooker or pot, and fry sliced onions just until they turn light pink (keeping onions light prevents the turnip curry from turning too dark).
-
Add Tomatoes & Spices: Add chopped tomatoes, tomato paste, ginger-garlic paste, salt, red chilli powder, turmeric, and coriander powder. Sauté well.
-
Cook Meat: Add the meat chunks and sear on high heat for 5-10 minutes. Add a little water, cover, and pressure cook (or simmer in a pot) until the meat is about 80-90% tender.
-
Add Turnips: Add the chopped turnips into the partially cooked meat. Stir well, add a little water if needed, and pressure cook for another 1-2 whistles (or simmer covered) until both the turnips and meat are completely tender.
-
Mash & Dry Gravy: Open the pot, mash some of the turnips slightly with a spoon to thicken the curry naturally, and cook on high heat until any excess water evaporates and the oil separates.
-
Finish with Special Spices: Stir in a pinch of sugar (to balance flavors), green chillies, chopped cilantro, and the special freshly roasted/ground cumin-coriander-garram masala blend. Cover and let it rest on low heat (dum) for 5-10 minutes.
-
Serve: Serve piping hot with freshly baked tandoori roti, naan, or boiled rice!
Note
Keeping the onions light pink rather than dark brown ensures your shaljam gosht retains a bright, appetizing color.
Adding a tiny pinch of sugar balances the natural earthy sweetness of turnips with the savory spices.
shaljam gosht recipe, turnip meat curry, winter special recipe, pakistani shaljam gosht, cooked by sabeen