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A rustic and hearty Punjabi curry where tender mutton is slow-cooked with sweet, earthy turnips. This wholesome, one-pot dish is packed with flavor and pairs perfectly with fresh rotis for a comforting winter meal.
For 4 servings
Sauté Aromatics and Onions
Brown Mutton and Cook Masala
Pressure Cook the Curry
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A rustic and hearty Punjabi curry where tender mutton is slow-cooked with sweet, earthy turnips. This wholesome, one-pot dish is packed with flavor and pairs perfectly with fresh rotis for a comforting winter meal.
This punjabi recipe takes 80 minutes to prepare and yields 4 servings. At 405.73 calories per serving with 37.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and Garnish
Replace mutton with 500g of bone-in chicken. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes).
Add one large potato, cubed, along with the turnips for a heartier curry. You may need to add an extra 1/2 cup of water.
To make this in an Instant Pot, use the 'Sauté' function for steps 1 and 2. Then, add water and turnips, and pressure cook on 'High' for 20 minutes, followed by a natural pressure release.
For a creamier, richer gravy, you can add 2 tablespoons of whisked full-fat yogurt along with the tomato puree. Ensure the heat is low to prevent curdling.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle maintenance, and overall body function.
Turnips are packed with dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The curry is flavored with spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that support a healthy immune system.
A typical serving of Shalgam Gosht (about 1.5 cups) contains approximately 450-550 calories. The majority of calories come from the mutton and the oil used for cooking.
Yes, it can be a healthy and balanced meal. It's rich in protein from mutton, which is essential for muscle health, and high in fiber and vitamins from turnips. To make it healthier, you can use leaner cuts of mutton and reduce the amount of oil.
Absolutely. You can cook it in a heavy-bottomed pot or Dutch oven. After adding water in Step 3, cover the pot and simmer on low heat for 1.5 to 2 hours, or until the mutton is fork-tender. You may need to add more hot water during the cooking process.
The small amount of sugar or jaggery in the recipe is specifically to counteract any bitterness from the turnips. Also, choosing smaller, younger turnips helps as they are naturally sweeter. If the final dish is still slightly bitter, a small squeeze of lemon juice can help balance the flavors.
Shalgam Gosht pairs beautifully with traditional Indian breads like Tandoori Roti, Naan, or simple Phulkas. It also goes well with plain steamed Basmati rice or Jeera Rice.