Shaljam Gosht (mutton) Recipe

by Aleezay Khan

Shaljam Gosht is a traditional Pakistani dish featuring mutton and turnips cooked together to create a rich and flavorful curry. The key components, tender mutton and the slightly sweet turnips, come together in a thick, aromatic sauce that envelops each piece of meat and vegetable. This dish is not only a feast for the senses with its robust spices and tantalizing aroma but also a staple in Pakistani cuisine, offering a comforting embrace of flavors in every bite.

It’s the sort of dish that fills the air with its inviting fragrance, drawing everyone to the table in anticipation.

Ingredients used in shaljam gosht recipe

Ready to bring the warmth and rich flavors of Shaljam Gosht recipe to your kitchen? Here’s the ingredients you need:

1. Mutton: 1 kg, cut into pieces; it’s the star of the show, bringing rich flavors and tenderness.
2. Turnips (Shaljam): 500g, peeled and cut into chunks; they add a sweet and slightly bitter taste that complements the mutton beautifully.
3. Onions: 2 medium, finely sliced; they form the base of the curry, adding depth and sweetness.
4. Tomatoes: 2 large, chopped; they provide acidity and a fresh, tangy flavor.
5. Garlic Paste: 1 tablespoon; it adds a punch of sharp, aromatic flavor.
6. Ginger Paste: 1 tablespoon; brings a warm, spicy kick.
7. Green Chilies: 2-3, slit; they introduce a mild heat that can be adjusted to taste.
8. Coriander Powder: 1 teaspoon; it offers a lemony citrus flavor when cooked.
9. Red Chili Powder: 1 teaspoon; gives the curry its signature heat.
10. Turmeric Powder: ½ teaspoon; adds color and a subtle earthy flavor.
11. Garam Masala: 1 teaspoon; a blend of ground spices that adds warmth and depth.
12. Salt: to taste; it enhances all the flavors in the dish.
13. Cooking Oil: ½ cup; used for frying and bringing the curry together.
14. Water: as required; used to adjust the consistency of the curry.
15. Fresh Coriander: for garnishing; adds a burst of freshness and color.

Cooking Tools required for shaljam gosht recipe

To cook the flavorful Shaljam Gosht recipe? Here are the cooking tools you need:

1. Large Cooking Pot: A sturdy pot is essential for simmering the curry, ensuring even cooking and deep flavor integration.
2. Cutting Board and Knife: For preparing the ingredients; a sharp knife and a stable board make prepping safer and more efficient.
3. Measuring Spoons and Cups: Accuracy matters in cooking; these tools help measure spices and liquids to perfection.
4. Wooden Spoon or Spatula: Ideal for stirring the curry, preventing sticking and ensuring everything cooks evenly.
5. Blender or Grinder (Optional): For those who prefer a smoother sauce, blending the tomatoes or onions can create a richer, more cohesive curry base.

How to make shaljam gosht recipe: Step by step process;

Follow  these steps to make this Shaljam Gosht recipe, that resonates with the heart of Pakistani cuisine:

1. Prepare the Ingredients: Start by washing the mutton pieces and peeling and cutting the turnips into chunks. Also, finely slice the onions and chop the tomatoes.
2. Brown the Onions: Heat the cooking oil in a large pot over medium heat. Add the sliced onions and fry them until they are golden brown. This is crucial for a richly flavored base.
3. Add Mutton: To the golden onions, add the mutton pieces, garlic paste, and ginger paste. Fry everything together until the mutton is well browned on all sides.
4. Spice it Up: Now, sprinkle in the coriander powder, red chili powder, turmeric powder, and salt. Stir well, ensuring the mutton is evenly coated with the spices.
5. Tomato Time: Add the chopped tomatoes and green chilies to the pot. Cook until the tomatoes are soft and the oil begins to separate from the mixture.
6. Water and Simmer: Pour in enough water to cover the mutton, and bring the curry to a boil. Then, reduce the heat to low, cover the pot, and let it simmer. This will take about 1-1.5 hours; the goal is for the mutton to become tender.
7. Turnips In: Once the mutton is tender, add the turnip chunks. If necessary, add a little more water to cover the turnips. Continue to simmer until the turnips are cooked through and tender, which should take about 20-30 minutes.
8. Final Touch: Check the seasoning and adjust salt if needed. Sprinkle garam masala over the curry and mix gently. Let it simmer for an additional 5 minutes.
9. Garnish and Serve: Turn off the heat, garnish with freshly chopped coriander, and serve hot with naan or rice.

Expert Tip

To elevate the umami and depth of your Shaljam Gosht, consider incorporating a tablespoon of raw papaya paste to the mutton at the marination stage. Raw papaya contains an enzyme known as papain, which not only tenderizes the meat more efficiently but also integrates a subtle sweetness that balances the flavors of the curry. This natural tenderizer ensures that the mutton cooks to perfection, melting in your mouth with every bite, without the need for extended cooking times. This tip, often overlooked, can transform your dish from good to unforgettable, solving the common problem of tough, chewy meat in complex curries. Embrace this secret for a Shaljam Gosht that’s not just authentic, but also remarkably tender and flavorful, setting your culinary skills apart.

Serving Tips

Pairing the right accompaniments with Shaljam Gosht recipe, elevate this tasteful dish to new culinary heights:

1. Basmati Rice: The fluffy grains of steamed basmati rice make an excellent canvas for the curry, absorbing the flavors beautifully.
2. Naan Bread: Soft, warm naan bread is perfect for scooping up the meat and sauce, adding a comforting, chewy texture.
3. Raita: A cooling cucumber or mint raita can provide a refreshing contrast to the warmth of the curry.
4. Green Salad: A simple green salad dressed with lemon and salt can add a crisp, fresh element to your meal.
5. Pickled Onions: Their tanginess and crunch offer a delightful burst of flavor that cuts through the richness of the curry.

Check more mutton/vegetable recipes

Aloo Baingan Recipe
Karela Gosht Recipe
Bhindi Gosht Recipe
Keema Matar Recipe
Keema Kaleji recipe

Storage Instructions

To ensure your Shaljam Gosht remains delicious for later enjoyment, follow these two simple steps:

To Store:

Allow the curry to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. For longer preservation, freeze it in a freezer-safe container for up to 1 month. Labeling with the date will help you keep track.

To Reheat:

If frozen, thaw the curry in the refrigerator overnight. Reheat it on the stove over medium heat until it’s hot all the way through, stirring occasionally. If the curry seems too thick, adding a little water can help restore its original consistency.

Conclusion

Here’s a simple guide to cooking Shaljam Gosht recipe, a Pakistani dish that’s sure to add a splash of flavor and warmth to your meals. This easy recipe is not just about making delicious food, but also about making great memories with family and friends. Cooking is fun, especially when you get to enjoy and share what you’ve made. Plus, this dish brings a piece of Pakistani tradition to your table, making it even more special.

So, go ahead, give this recipe a try, and don’t forget to share your delicious creation with me. Who knows? Your Shaljam Gosht might just become the new favorite in your household.

Frequently asked questions

How can I make Shaljam Gosht less spicy?

Reduce the amount of chili powder or omit it altogether, depending on your heat tolerance.

Can Shaljam Gosht be frozen?

Absolutely, Shaljam Gosht freezes well. Just ensure it’s cooled down before storing in airtight containers.

What’s the best meat to use for Shaljam Gosht?

Mutton is traditionally preferred for its flavor, but beef or chicken can also be used.

How long does Shaljam Gosht take to cook?

Depending on the cooking method, it can take anywhere from 40 -45 minutes.

 

Shaljam Gosht (mutton) Recipe

Savor the warmth of traditional Pakistani cuisine with Shaljam Gosht Recipe, a spicy mutton curry with turnips. Perfect for a comforting meal. #ShaljamGosht #PakistaniCuisine

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Course Main Course

Servings 4 People

Ingredients

  

• Mutton: 1 kg cut into pieces; it's the star of the show, bringing rich flavors and tenderness.
• Turnips Shaljam: 500g, peeled and cut into chunks; they add a sweet and slightly bitter taste that complements the mutton beautifully.
• Onions: 2 medium finely sliced; they form the base of the curry, adding depth and sweetness.
• Tomatoes: 2 large chopped; they provide acidity and a fresh, tangy flavor.
• Garlic Paste: 1 tablespoon; it adds a punch of sharp aromatic flavor.
• Ginger Paste: 1 tablespoon; brings a warm spicy kick.
• Green Chilies: 2-3 slit; they introduce a mild heat that can be adjusted to taste.
• Coriander Powder: 1 teaspoon; it offers a lemony citrus flavor when cooked.
• Red Chili Powder: 1 teaspoon; gives the curry its signature heat.
• Turmeric Powder: ½ teaspoon; adds color and a subtle earthy flavor.
• Garam Masala: 1 teaspoon; a blend of ground spices that adds warmth and depth.
• Salt: to taste; it enhances all the flavors in the dish.
• Cooking Oil: ½ cup; used for frying and bringing the curry together.
• Water: as required; used to adjust the consistency of the curry.
• Fresh Coriander: for garnishing; adds a burst of freshness and color.

Instructions

 

• Prepare the Ingredients: Start by washing the mutton pieces and peeling and cutting the turnips into chunks. Also, finely slice the onions and chop the tomatoes.
• Brown the Onions: Heat the cooking oil in a large pot over medium heat. Add the sliced onions and fry them until they are golden brown. This is crucial for a richly flavored base.
• Add Mutton: To the golden onions, add the mutton pieces, garlic paste, and ginger paste. Fry everything together until the mutton is well browned on all sides.
• Spice it Up: Now, sprinkle in the coriander powder, red chili powder, turmeric powder, and salt. Stir well, ensuring the mutton is evenly coated with the spices.
• Tomato Time: Add the chopped tomatoes and green chilies to the pot. Cook until the tomatoes are soft and the oil begins to separate from the mixture.
• Water and Simmer: Pour in enough water to cover the mutton, and bring the curry to a boil. Then, reduce the heat to low, cover the pot, and let it simmer. This will take about 1-1.5 hours; the goal is for the mutton to become tender.
• Turnips In: Once the mutton is tender, add the turnip chunks. If necessary, add a little more water to cover the turnips. Continue to simmer until the turnips are cooked through and tender, which should take about 20-30 minutes.
• Final Touch: Check the seasoning and adjust salt if needed. Sprinkle garam masala over the curry and mix gently. Let it simmer for an additional 5 minutes.
• Garnish and Serve: Turn off the heat, garnish with freshly chopped coriander, and serve hot with naan or rice.

Notes

To elevate the umami and depth of your Shaljam Gosht, consider incorporating a tablespoon of raw papaya paste to the mutton at the marination stage. Raw papaya contains an enzyme known as papain, which not only tenderizes the meat more efficiently but also integrates a subtle sweetness that balances the flavors of the curry. This natural tenderizer ensures that the mutton cooks to perfection, melting in your mouth with every bite, without the need for extended cooking times. This tip, often overlooked, can transform your dish from good to unforgettable, solving the common problem of tough, chewy meat in complex curries. Embrace this secret for a Shaljam Gosht that's not just authentic, but also remarkably tender and flavorful, setting your culinary skills apart.