Tender Braised Lamb with Turnips and Mint

Shalgam Gosht

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Turnips are a sweet, crunchy, juicy delicacy in Kashmir and root their way into many of this region’s curries. They offer a pleasant backdrop to gamey-tasting lamb. Turnips also retain a lot of liquid, which provides valuable moisture for the meat to braise in. The smaller the turnip, the sweeter the vegetable. Overly large, dried-looking turnips are quite bitter, and people exposed to that undesirable quality once may refrain from using turnips ever again. The vegetable not only has a cham