Kashmiri Style Mutton Gogji Syun Recipe β Mutton & Turnip
Embark on a culinary journey to the enchanting region of Kashmir with this delightful Kashmiri Style Mutton Gogji Syun, where tender mutton melds beautifully with the subtle sweetness of turnips, creating a dish that is both comforting and richly flavored. Ideal for a hearty lunch, this recipe embraces traditional spices and cooking methods, promising a meal that not only satisfies the palate but also nourishes the soul.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (with bone) | 300 grams |
| Turnips | 2, cut into small cubes |
| Fennel seeds (Saunf) | 1 teaspoon |
| Ginger | 1 inch, chopped |
| Asafoetida (Hing) | 1 pinch |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Mustard oil | To taste |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 |
| Protein | 28 grams |
| Carbohydrates | 15 grams |
| Fat | 22 grams |
| Fiber | 3 grams |
Preparation Time
| Duration | Time |
|---|---|
| Preparation | 5 minutes |
| Cooking | 60 minutes |
| Total Time | 65 minutes |
Servings
| Number of Servings | 4 |
Cuisine
| Type | Kashmiri |
Course
| Meal Type | Lunch |
Diet
| Dietary Preference | Non-Vegetarian |
Instructions
To commence your culinary adventure with the Kashmiri Mutton Gogji Syun, begin by heating a pressure cooker over medium flame. Add a generous splash of mustard oil, allowing it to warm until shimmering. Into this hot oil, introduce a pinch of asafoetida (hing) along with the mutton pieces, and sautΓ© them for approximately 10 to 12 minutes, allowing the meat to sear and develop a rich, golden-brown hue.
Next, season the mutton with salt to taste, followed by adding a cup of water to the pot. Sprinkle in the turmeric powder, red chili powder, and fennel seeds, stirring gently to combine all the ingredients. Increase the heat to bring this mixture to a rolling boil, then lower the flame and let it simmer for an additional 5 minutes, allowing the spices to infuse their flavors deeply into the mutton.
Once the mutton has been simmered to perfection, cover the pressure cooker with its lid and cook under pressure for about 4 whistles, which typically takes around 20 minutes. After the whistles are complete, remove the cooker from heat and allow the pressure to release naturallyβthis step is crucial as it ensures the meat remains tender and juicy.
With the pressure released, carefully open the lid and introduce the turnip cubes into the pot, stirring them gently into the mutton mixture. Again, secure the lid and cook under pressure for an additional 2 whistles. Once finished, turn off the heat and allow the pressure to dissipate naturally once more.
When ready to serve, gently remove the lid, and behold the comforting sight of your Kashmiri Mutton Gogji Syun, perfectly cooked and aromatic. For a truly authentic Kashmiri meal, serve this dish hot alongside warm Methi Lachha Paratha and fragrant jeera pulao. The combination of rich mutton and the mild, sweet turnips creates a delightful harmony that will transport you straight to the heart of Kashmir.
Enjoy your cooking and the wonderful flavors of this exquisite Kashmiri delicacy!
