Recipe of Shaljam Gosht

Ingredients

• 500g sheep or lamb

• 2 enormous onions, diced

• 2 enormous tomatoes, diced

• Six cloves garlic

• One thumb measured bit of garlic, minced

• 3tsp salt, or to taste

• 1tsp turmeric (half for the meat, half for heating up the turnips in)

• 1.5tsp cumin seeds

• 2tsp coriander powder

• 1tsp split dark pepper (the coarse assortment)

• 2tsp paprika red bean stew powder

• 4 turnips, stripped and slashed (mine gauged an aggregate of 300g)

• 1/3 cup oil/ghee

• New slashed coriander, for decorate

• 1-2 green chillis, cut into 2-3 pieces

Instructions

• Include regardless of the fixings from the turnips, green bean stew, coriander and oil into a pot. Include 1.5 cups of water, heat to the point of boiling, and afterward stew on low with the cover on for 1 hr 15 minutes. Check a couple of times in the middle of to guarantee the water hasn’t dried out totally, besting up just barely whenever required

• In a separate pot, include the turnips with tsp salt and 0.5 tsp turmeric and enough water to lower the turnips. Cook these until completely done. Squash and put in a safe spot – I like to keep dig thick for some surface. Save the cooking water

• When the meat blend concoct time is, include the oil. Turn the warmth to high and start to saute the blend, mixing the pot continually and scratching the base of the pot to guarantee nothing is getting. You need to continue saute this for as long as possible – the more you do it the better the curry will wind up tasting. Eventually the curry will turn out to be very dry and will look sleek

• Include the pounded turnips and 1 cup water (go through the saved turnip water as well). Stew on low with the cover on for 15 minutes, at that point for 2-3 minutes on high without the top.

• Include the slashed coriander and green stew not long before serving. Serve hot