Recipe of Homemade Hyderabadi Shalgam Gosht
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Speedy Hyderabadi Shalgam Gosht. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Hyderabadi Shalgam Gosht, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hyderabadi Shalgam Gosht delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Hyderabadi Shalgam Gosht is 5-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Hyderabadi Shalgam Gosht estimated approx 35-40 minutes.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Hyderabadi Shalgam Gosht using 13 ingredients and 4 steps. Here is how you cook that.
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Another lovely Curry ideas this Season. In this particular version, I have made use of Turnip or Shalgam as called in the City that are flooded in the Indian Vegetable markets in Winters.
Along with it, Lamb meat is used generously by me for a wholesome meal experience.
Not only is it healthy and delicious, it is very quickly done as well.
This is one such versatile Vegetable because it is perfect with everything. Be it a Veg or a Non-Veg preparation, it is absolutely amazing.
Not only with Rice, it can be relished with Rotis or Parathas too. Overall a perfect Sabzi idea for any day.
Simple ingredients go into making this lip-smacking Non-Veg Curry and that's not all, it can be made even without the meat. Just minus the juicy meat from this and you are all done. It will turn into an equally flavourful Veg Curry.
Enjoy Cooking with Zeen!
Ingredients and spices that need to be Take to make Hyderabadi Shalgam Gosht:
- 400 gm Lamb Bone-in
- 500 gm Turnip or Shalgam cubed
- 2-3 Tomatoes chopped
- 2-3 Onions chopped
- 2-3 Green Chillies slit
- 2 tsp Ginger garlic paste
- 2-3 tbsp Oil
- 1 tsp Salt or to taste
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Curry powder
- 2 tsp Kashmiri Red Chilli powder
- 1 small bunch chopped Coriander Leaves
Steps to make Hyderabadi Shalgam Gosht
- Heat Oil in a pressure cooker. Saute the Onions first along with the Ginger garlic paste on a low heat. Saute it until the raw smell of the onions fade away. Simultaneously add in the spices to the Mutton bone-in pieces and mix well. Set aside until use.
- Now as soon as the Onions turn translucent and are almost done, add in the marinated Mutton bone-in to the pressure cooker. Let it cook on a medium high heat for 5 minutes before closing the lid of the cooker. Add minimum water only. Pressure cook for 6-7 whistles or more accordingly.
- After the pressure settles down, add Turnip cubes to it along with the slit Green chillies. Cover and simmer until done for about 15-18 minutes or so. It requires not much time to cook but slow cooking it on a low heat takes a little extra time. Pressure cooking this Vegetable might be a bad idea because it will all become mushy and extremely soft which is absolutely not done. Therefore I always cook it on a low heat with a lid on for a few minutes. That's it.
- Garnish with finely chopped Coriander leaves. Adjust Salt according to taste. The Curry should be semi thick. It goes well with both Rice and Rotis. Enjoy!
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