Gogji Seyun - Mutton Turnip

Gogji Seyun - Mutton Turnip
  • PREP TIME
    Mins
  • COOK TIME
    Mins
  • Total Time
    Mins
  • SERVING
    People

Ingredients

  • 1 lb. lamb (chest or Shoulder pieces or mix)
  • 1 lb. fresh shalgum (turnip).
  • 2 tsp. haldi powder (turmeric).
  • 3 tsp saunf powder (fennel).
  • 1 tsp saunth powder (ginger powder).
  • 4 crushed badi elaichi (black cardamom).
  • 3 laung (cloves).
  • 1 tsp. zeera (cumin).
  • 2 tsp salt or as per taste.
  • ¼ tsp kala zeera (black cumin).
  • ½ cup oil.
  • 1/8 tsp. heeng (asafetida).




METHOD

  • Wash lamb in running water and put in a strainer to drain off excess water
  • Peel off purple skin of turnip, cut into four pieces each and wash it.
  • Heat oil in a pressure cooker put mutton, sabot zeera, salt, heeng, badi elaichi, laung and stir fry.
  • When the mutton is half fried add shalgum / turnips and fry it further for five minutes.
  • Add haldi / turmeric and stir again. Put 3-4 cups of water and add saunf & saunth.
  • As soon as it starts boiling, cover it with lid and pressure cook it till tender or till 3 whistles
  • Lift the lid and add half crushed kala zeera, boil for another two minutes and serve with hot boiled rice.

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