| LAMB
WITH TURNIPS
SHALGAM GOSHT (KASHMIR)
In the winter in kashmir, turnips (shalgam) with a lovely
mauvish tinge are one of the few vegetable avialbel. They are stored
in pits dug in the snow. This variety of turnip is the size of a
medium onion, and grows throughout north India. Shalgam gosht
is popular in Lucknow too.The kashmiri red chilli gives
the dish a wondful red colour. The large black cardamom,which is
considreed to be heat producing in the body-good in the winter gives
it a
nice arom a, as does the powdered fennel. The salt rubbed on the
on the turnips before frying removes their bitterish taste
| Serves
6 |
5
tablespoon oil |
300g
small turnips
salt |
2
teaspoons Kashimiri red chilli powder (degbi mirch) |
| 400g
onions |
1
teasspoon turmeric powder |
| 4
garlic cloves |
3/4
teaspoon fennel powder |
| 1/2-in
(4-cm) piece fresh ginger |
11/2
teaspoons coriander powder |
| 90z
(250g) tomatoes |
2
black cardamoms |
| about
90z (250g) lamb bones for stock |
11/2
in (4-cm) cinnamon stick |
| 1
cinnamon leaf (tej patta) |
700g
boti lamb or mutton |
1 Peel the turnips and cut into quarters. Prick each piece
several times with a toothpick.sprinkle with a little salt and run
in well. Leave at room temperature to degorge for a t least 1 hour
, then rinse off the slat and set the turnips aside.
2 Chop the onions, 1 clove of garlic and the ginger. Cut
the tomatoes in half and grate, disscarding the skin alternatively
puree the peeled tomatoes in a blender.
3 Make a stock by boiling the lamb bones for 45 minutes in
2 cups water along with the remaining clove of garlic and the bay
leaf, and strain.
4 In a fry pan heat 3 tablespoon of the oil and fry the turnips
for about 20 minutes untill they are pale gold in colour and begining
to get a crispy skin. Keep turning them around so they become evenly
pale gold in colour. Remove the turnip and drain on kitchen paper.
5 Put the oil from the pan into a coocking pot. Add one tablespoon
of the remaining oil. Add the chopped onion saute for about 10-15
minutes over a low to moderate heat until golden brown.
Make sure the heat is not too high or they will fry unevenly. Then
add the chopped ginger and garlic and continue to satue for a further
5 minutes.
6 Add the chilli, paprika, turmieric, fennel and corander
powders, the cardamoms, cinnamon,2 tablespoon water, the remaining
one tablespoon of oil and the lamb, and mix well. Stir- fry the
meat for 2 minute so that it is evenly coated with spices. Cover
the pot and simmer sfor about 10 minutes untill the meat releases
moisture which mingles with the spices and is re-abosorbed.
7 Remove lid when the meat is almost dry. Then with a coocking
spoon, stir and turn the meat over several times, for 5 minutes.
This continuous stirring ena bles the spice mixture around the meat
to come into contact with the heat at the heat at the bottom of
the pot., and gives the dish its special
flavour. It is known as the bhuna proccess.
8 Season with 11/4 teaspoons salt, add the pureed tomato
and again stir and turn the meat.Pour in the stock, cover the pan
and simmer for about 30 minutes. About 5 minutes before the meat
is tender, add the turnips. Turn off the heat when the meat and
turnips are tender. If the dish is not to be eated for some time
the turnips will continue to absorb some of the curry. So, when
reheating, if more curry is desired just add extra water as required.
Taste for seasponing, add more salt if necessary, and cook for a
couple of minutes. Remove bones before serving.
This curry is deep red in colour but not as hot as it looks.
If you want it hotter then increase the
quantity of chilli powder.
Duck and turnips are also cooked together in the same way in
Kashmir. Instead of turnips you could
use patatoes and the dish would be just a nice: you do not need
to salt the potatoes. |
