Meat or Chicken with Turnips
A comforting Parsi stew combining tender chunks of meat or chicken with fresh turnips (salgam) in a savory spiced gravy. The natural sweetness of the turnips balances the richness of the meat, creating a wholesome and satisfying main course. This recipe includes specific traditional guidance on selecting the perfect turnips—prioritizing those with fine leaves over thick stalks—to ensure a melt-in-the-mouth texture without any fibrous toughness.
Ingredients
- 1 pound Mutton or Chicken (Cut into pieces. Quantity estimated for standard family meal.)
- 1 pound Turnips (Salgam) (Substituted for Kohlrabi as per recipe instructions. Select tender ones with fine leaves.)
- 3 tablespoons Ghee or Vegetable Oil (Quantity estimated based on standard Parsi meat stews.)
- 2 medium Onions (Finely sliced. Quantity estimated.)
- 1 tablespoon Ginger-Garlic Paste (Quantity estimated.)
- 1/2 teaspoon Turmeric Powder (Quantity estimated.)
- 1 teaspoon Red Chili Powder (Quantity estimated.)
- 1 teaspoon Salt (Or to taste. Quantity estimated.)
- 1 1/2 cups Water (Adjust as needed for gravy consistency. Quantity estimated.)
- 1 teaspoon Garam Masala (Quantity estimated.)
- 2 tablespoons Fresh Coriander (Chopped, for garnish. Quantity estimated.)
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Instructions
- 1Select the turnips carefully. Regardless of size (large or small), a turnip is considered tender if the center of the leaves on top contains only fine, small leaves. If a thick stalk has sprouted from the center, the turnip will be tough and fibrous ('old'), even if it is small. Choose only those with fine leaves.
- 2Peel the selected turnips and cut them into chunks. Clean and cut the mutton or chicken into serving pieces. Slice the onions.
- 3Heat the ghee or oil in a large pot over medium heat. Add the sliced onions and fry until golden brown. Stir in the ginger-garlic paste, turmeric, and red chili powder, cooking for a minute until fragrant.
- 4Add the meat or chicken to the pot and brown lightly. Add the turnip chunks, salt, and water. Bring to a boil, then reduce heat to low, cover, and simmer until the meat is tender and the turnips are soft (approx. 30-40 minutes for chicken, 45-60 minutes for mutton).
- 5Once cooked, sprinkle with garam masala and garnish with fresh coriander. Serve hot.
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