Shalgam Gosht
شلجم گوشت
Shalgam gosht is a homely Punjabi winter curry made when turnips are in season and at their sweetest. The mutton is cooked until almost tender, then chunks of turnip go in and soften in the gravy, and some of them are mashed to thicken it. The turnips soak up the meaty masala and turn soft and buttery, with a gentle sweetness. Small, fresh turnips and a pinch of sugar keep any bitterness away.
- ⏱ Total: 1 hr 50 min
- Prep: 20 min
- Cook: 1 hr 30 min
- Medium
- Serves 5
Method
Tap a step when it is done.
Heat the oil in a over medium heat. Fry the onions for 8–10 minutes, stirring, until golden brown.
Add the mutton with the ginger and garlic paste, turn the heat to high and fry for 8–10 minutes until the meat is browned and its liquid has dried up.
Add the tomatoes, salt, chili powder, turmeric and coriander powder and cook for 5 minutes until the tomatoes break down. Add the yogurt and do the for 4–5 more minutes, until the oil separates.
Pour in 2 cups of hot water, bring to a boil, then cover and cook on low heat for 40–45 minutes, until the mutton is about three-quarters tender.
Add the turnips, sugar and the remaining cup of hot water. Cover and simmer for 20–25 minutes until the turnips are soft enough to crush with a spoon and the meat is fully tender.
Uncover and mash about a third of the turnips against the side of the pot. Turn the heat to medium-high and cook, stirring gently, for 8–10 minutes until the gravy thickens and the oil comes up.
Add the garam masala and green chilies, cover and leave on the lowest heat for 5 minutes.
Turn off the heat, scatter the coriander and serve hot with roti, naan or plain rice.
Kitchen notes
Choose small, heavy turnips with smooth skin. Large, old turnips can be woody and bitter.
Do not add the turnips at the start. They cook much faster than mutton and would dissolve completely before the meat is tender.
Turnips release water as they cook, so keep the added water modest. You can always add more later.
A Punjabi winter favourite
Turnips (shalgam) appear in Pakistani markets from November to February, and shalgam gosht is one of the classic ways Punjabi homes cook them. It is simple, warming food, eaten on cold evenings with hot roti straight off the tawa. Many people who dislike turnips on their own enjoy them here, because they absorb the mutton masala and lose their sharp, raw taste.
The key technique
The secret is timing. Mutton needs over an hour to become tender, while turnips soften in about 20 minutes. So the meat is cooked first with a proper and a long covered simmer, and the turnips go in only when the mutton is three-quarters done. Once the turnips are soft, mashing some of them against the side of the pot thickens the gravy naturally and spreads their sweetness through the whole dish. A final round of cooking on higher heat brings the oil back to the surface.
Variations
- Beef shalgam: use beef and simmer for about 75 minutes before adding the turnips.
- Shab deg style: in Kashmiri homes, turnips and meat are cooked very slowly overnight with whole spices; this quick version is the everyday Punjabi cousin.
- With carrots: add a couple of carrot chunks along with the turnips for colour and extra sweetness.
Storing and reheating
Shalgam gosht keeps for 3 days in the fridge and tastes even better the next day, as the turnips soak up more of the masala. Reheat in a pan over medium heat with a splash of water, stirring gently so the turnip pieces do not break up completely. It freezes for up to a month.
Questions people ask
Why does my shalgam gosht taste bitter?
Turnips that are old or large can be bitter. Peel them thickly, and if you are unsure, boil the chunks in salted water for 5 minutes and drain before adding them. The pinch of sugar also helps.
Can I make it with beef?
Yes, beef shalgam is very common in Punjab. Cook the beef for about 75 minutes in step 4 before adding the turnips.
Should the turnips be mashed completely?
That depends on the family. Some homes mash all of them into a smooth, thick gravy, others leave them whole. Mashing about a third gives a thick gravy with soft pieces still visible.
Nutrition (estimate, per serving)
- Calories
- 440
- Protein
- 28 g
- Fat
- 30 g
- Carbs
- 14 g
