Meat or Chicken with Turnips

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.)

Instructions

  1. 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.
  2. 2Peel the selected turnips and cut them into chunks. Clean and cut the mutton or chicken into serving pieces. Slice the onions.
  3. 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.
  4. 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).
  5. 5Once cooked, sprinkle with garam masala and garnish with fresh coriander. Serve hot.
Loading interactive app...