Shalgam gosht from Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen (page 215) by Ravinder Bhogal

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Notes about this recipe

  • grindabod on November 29, 2021

    This was delicious. I really liked the idea of salting the turnips ahead of time and browning them before adding them to the stew. It seems like an extra step, but really it's not that much extra work (as your meat is cooking anyway) and it makes so much difference. With lamb shoulder curries and stews, I tend to leave them on for longer than an hour (more like two, even up to three) to get to a truly tender texture, but that may be due to differences in the meat itself (maybe the age of the animal?). I've noticed that usually, after about an hour, it almost feels like the meat has seized up and has a little bit of a drier mouthfeel, and an extra hour or so has that collagen break down further and the fibers relaxing a little bit more. So for these types of recipes, I always arrange for more time than is suggested (the recipes suggests about 1 hour and 15 minutes of cooking time for the meat). We really, really enjoyed this meal - it made for a wonderful autumny Indian-inspired feast.

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