Shalgam Gosht is an easy lamb curry and comfort food at its best.
Shalgam Gosht or lamb and turnip curry might sound a bit strange to those who pay regular visits to the local curry house. You probably won’t find it on the menu but this spicy meat curry is one you most definitely need to try.
The combination of lamb and turnips in a curry, together with the spicing make this curry perfect dish for the autumn and winter months when turnips are in season.
What is shalgam gosht?
Shalgam gosht or lamb and turnip curry is a flavourful and hearty dish that combines tender pieces of lamb with turnips, cooked in a spiced curry sauce.
It’s a traditional dish in Northern India and Pakistan and there are also various versions South Asian and Middle Eastern cuisines, where lamb and root vegetables like turnips are commonly used together. The dish features a rich, aromatic curry base that complements the earthy sweetness of turnips and the bold flavour of lamb.
Do you have to use lamb in this recipe?
No. In fact in Pakistan, beef is also very popular. Gosht means meat and they use lamb, beef and even goat.
In fact, if you try this recipe with beef, it will cook quicker and I would be very interested to hear what you think. If you like it, let me know as I am considering putting a beef version of this recipe in my next cookbook.
About this recipe.
Having heard of lamb and turnip curry many times, it was still one I hadn’t tried before. I had the opportunity to try it at a hotel we were staying at and ordered shalgam gosht on a whim not knowing what it was.
It was so good especially after staying in Pushkar for a week where meat consumption isn’t allowed. Pushkar is an amazing place but they have a thing about meat.
Anyway, I’m not going to mention the hotel we stayed at when I tried this because it was terrible and we only ended up staying for one night instead of the week stay we had planned. They did, however have a very good chef.
What are the key ingredients in shalgam gosht?
Also beef is often used in Pakistan, usually shalgam gosht is made with lamb shoulder or leg as these cuts become tender when slowly cooked.
The meat absorbs the spices and flavors from the curry, becoming juicy and flavourful. You add the turnips for their earthy flavour. When cooked, they soften and absorb the curry’s spices, providing a nice contrast to the richness of the lamb.
Before you add the lamb and turnips, you make a curry base which typically includes a mix of spices such as Kashmiri chilli powder, cumin, coriander, turmeric, and garam masala, along with onions, garlic, ginger, and tomatoes. The spices are cooked in oil or ghee to release their flavours before you add the lamb and turnips.
How do you cook shalgam gosht?
The cooking method is quite standard and a lot like other meat curries. You start by searing the lamb for a few minutes in ghee. Then you transfer the par-cooked meat to a plate and add the onions.
You then fry the onions for about 8 minutes or until they are turning a golden brown. Then you stir in garlic and ginger paste, fresh chillies, the ground spices and the chopped tomatoes.
Return the meat to the pan and add just enough water to cover. Then all you need to do is cover the pan and let it all simmer over a medium heat for about an hour or until the lamb is good and tender. Season with salt to taste and enjoy.
What do you serve with this lamb and turnip curry?
Shalgam gosht can be served with naans or other flatbreads and it is also good with plain white Basmati rice. There is so much flavour in the curry, seasoned rice dishes aren’t needed but if you want to make a good pilau or onion rice, I have those for you here on the blog too.
In addition to these, you might like to serve the curry with a good dal. Dal always goes well with a curry like this.
Step by step photographs.
Get all your ingredients together and prepared before starting. It’s easier that way.
Add one tablespoon ghee or oil and brown the meat for a few minutes. Then transfer to a plate for later.
Add the remaining ghee or oil and brown the onions with 1/2 tsp salt for about 8 minutes.
Add the garlic and ginger paste and stir it in to sizzle in the pan for about 30 seconds.
Stir in the chopped chillies and fry for another minute or so.
Stir in the chilli powder, turmeric, ground cumin, ground coriander and garam masala.
Stir in the chopped tomatoes and ensure the other veggies are coated well coated.
Return the browned meat to the pan and stir it all in.
Pour in just enough water to cover the meat and bring to a simmer.
Cover the pan and simmer for about 45 minutes over a medium heat.
About half way through simmering the meat, lift the lid and stir in the turnips. Cover again until both the meat and turnips are tender.
Add the lemon juice and season with salt to taste. Ready to serve.
Plate it up and enjoy garnished with chopped coriander (cilantro)!
If you like this shalgam gosht recipe, you might like to try some of these popular recipes too.
Beef Biryani
Chicken Biryani
Chickpea Biryani
Chicken Karahi
Lamb Korma
Shami Kebab
Aloo Gobi
Lamb Nihari
Chapli Kebabs
Lamb Seekh Kebabs
Staff Chicken Curry
Butter Chicken
Chicken Haleem
Tarka Dal
Pilau Rice
Chicken Tikka Masala
Grilled Lamb Chops
Lamb Tikka
Spicy Kashmiri Lamb Chops
Have you tried this shalgam gosht recipe?
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Shalgam Gosht
Discover the unique flavours of Shalgam Gosht, a traditional lamb and turnip curry. Perfect for the autumn and winter months when turnips are in season.
Ingredients
- 1kg (2 lbs) lamb leg or shoulder cut into big bite sized pieces
- 2 tbsp ghee or rapeseed (canola) oil
- 2 onions, roughly chopped
- 2 tbsp garlic and ginger paste
- 4 green finger chillies, finely chopped (more or less to taste
- 1 tbsp Kashmiri chilli powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 400g (1 1/2 cups) chopped tomatoes
- 4 medium turnips, peeled and cubed
- Salt to taste
- Juice of one lemon
- 3 tbsp coriander (cilantro), finely chopped
Instructions
- Melt one tablespoon of the ghee or oil in a large pan and add the meat. Brown the meat in the pan for about 5 minutes and then transfer it all to a plate for later.
- Add the remaining ghee or oil to the pan and add the chopped onions and 1/2 tsp salt. The salt will help cook the onions faster. Allow the onions to fry for about 8 minutes or until they are turning a golden brown.
- Stir in the garlic and ginger paste and fry for about 30 seconds. Then stir in the chopped chillies and all of the ground spices. Let this all sizzle in the pan for another 30 seconds and then stir in the chopped tomatoes.
- Bring to a simmer and then return the browned meat to the pan. Add just enough water to cover the meat and then cover the pan and let it all simmer for about 45 minutes or until the meat is tender. At about the 20 minute mark, add the diced turnips and the meat and turnips should be ready at about the same time.
- Uncover the pan when the meat and turnips are cooked through and tender and continue simmering until the sauce thickens to your liking.
- Add the lemon juice and season with salt to taste. Garnish with the chopped coriander (cilantro) to serve.
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