Gogji Seyun - Mutton Turnip
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- COOK TIMEMins
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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.
RECIPE REVIEWS
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Pushpa Kaul
Love your authentic kashmiri cooking. Thanks for recipes.
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Navneet Kaul Bhan
After long long time I made Gogi Seun for my husband, he loved it. I am sardarni girl and married to a kashmiri boy. my husband loved kashur cooking.
