Shalgam Meat  Recipe

Shalgam Meat Recipe

30 mins
2-3 people
10 mins



Ah, the aroma of Shalgam Meat cooking in the kitchen always transports me back to my childhood. Growing up, this dish was a staple in my family's kitchen, especially during the winter months when turnips were in season. I remember eagerly waiting as my grandmother prepared this flavorful concoction, her hands expertly mixing spices and vegetables to create a dish that would warm both body and soul. From those cherished memories to the present day, Shalgam Meat continues to hold a special place in my heart and on my dinner table.




Recipe of Shalgam Meat




  • 2 tbsp Mustard Oil
  • 1 Cinnamon Stick
  • 1 Bay Leaf
  • 3-4 Cloves
  • 2-3 Green Cardamoms
  • 1 Black Cardamom
  • 1 small bowl finely chopped Onions
  • 1 big bowl Mutton
  • 1 tsp Turmeric Powder
  • 2 tsp diluted Ginger-Garlic Paste
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • 1 bowl Curd
  • 2-3 Turnips, roughly chopped
  • 1 small bowl julienned Ginger
  • 1 Green Chili
  • Salt, to taste
  • 1-2 Tomatoes, chopped
  • 1 small bowl chopped Coriander leaves
  • 1/2 tsp Garam Masala





  1. Heat mustard oil in a pan. Add cinnamon, bay leaf, cloves, green cardamoms, and black cardamom to the oil.
  2. Once the spices are fragrant, add finely chopped onions and sauté until they turn brown.
  3. Add the mutton to the pan and mix well. Cook until the mutton is slightly roasted.
  4. Add turmeric powder and diluted ginger-garlic paste. Mix and cook for a while.
  5. Add red chili powder and coriander powder. Mix well and sprinkle some water to prevent the masalas from burning.
  6. Pour in the curd and cook until the oil starts oozing out.
  7. Add the roughly chopped turnips, finely chopped ginger, green chili, and salt. Mix well.
  8. Cook the mixture in a pressure cooker for about 3 whistles or cook it in the pan until the mutton is tender.
  9. Once cooked, transfer the mixture back to the pan if using a pressure cooker. Add chopped tomatoes and cook further.
  10. Add chopped coriander leaves and mix well. Cover and cook for some more time.
  11. Remove the lid and add more julienned ginger, chopped coriander leaves, and a little garam masala. Stir well.
  12. Garnish with basil, olives, pepper, and a drizzle of extra virgin olive oil.
  13. Serve hot and enjoy your delicious Shalgam Meat!




About the Recipe:


Shalgam Meat is a traditional North Indian dish that combines tender pieces of meat with turnips (shalgam) and a rich blend of spices. This hearty and flavorful dish is perfect for cold winter evenings, providing warmth and comfort with every bite. The combination of meat and turnips creates a unique flavor profile that is both satisfying and comforting, making it a favorite among families for generations.



Cooking Tips:


  • Meat Selection: Choose tender cuts of meat such as lamb or goat for the best results.
  • Turnip Preparation: Peel and cube the turnips evenly to ensure they cook uniformly and absorb the flavors of the dish.
  • Spice Balance: Adjust the amount of spices according to your taste preferences for a personalized flavor profile.
  • Slow Cooking: Allow the dish to simmer on low heat to tenderize the meat and allow the flavors to meld together beautifully.
  • Garnish: Garnish the Shalgam Meat with fresh coriander leaves for a pop of color and freshness before serving.



Pairing Guide:


  • Rice: Serve Shalgam Meat with steamed rice or fragrant pulao for a complete meal.
  • Flatbread: Pair the dish with warm roti or naan bread to soak up the delicious gravy.
  • Pickles and Chutneys: Accompany the meal with a side of tangy pickles or spicy chutneys for added flavor contrast.




10 Frequently Asked Questions about Shalgam Meat:


  1. What is Shalgam Meat?

    • Shalgam Meat is a traditional North Indian dish made with tender pieces of meat cooked with turnips and a blend of spices.
  2. Can I use any type of meat for Shalgam Meat?

    • Yes, you can use various types of meat such as lamb, goat, or beef for Shalgam Meat, depending on your preference.
  3. How long does it take to cook Shalgam Meat?

    • Shalgam Meat typically takes about 1 to 1.5 hours to cook on low heat until the meat is tender and the flavors have melded together.
  4. Can I make Shalgam Meat ahead of time?

    • Yes, Shalgam Meat can be made ahead of time and reheated before serving to allow the flavors to develop even further.
  5. Are turnips the only vegetable used in Shalgam Meat?

    • While turnips are the traditional vegetable used in Shalgam Meat, you can also add other vegetables such as potatoes or carrots for additional flavor and texture.
  6. Is Shalgam Meat spicy?

    • The level of spiciness in Shalgam Meat can be adjusted according to personal preference by controlling the amount of chili powder and other spices used.
  7. Can I freeze leftovers of Shalgam Meat?

    • Yes, you can freeze leftover Shalgam Meat in an airtight container for up to 2-3 months. Thaw and reheat before serving.
  8. What side dishes pair well with Shalgam Meat?

    • Shalgam Meat pairs well with rice, flatbreads, pickles, and chutneys for a complete meal experience.
  9. Can I make Shalgam Meat in a pressure cooker?

    • Yes, Shalgam Meat can be cooked in a pressure cooker for a faster cooking time. However, slow cooking on low heat is recommended for best results.
  10. Is Shalgam Meat gluten-free?

    • Yes, Shalgam Meat is typically gluten-free as long as no gluten-containing ingredients are added during preparation.