Gongalu gosht. Turnips and meat.

The first time I cooked turnips, I had used chicken thighs.  But it lacked the taste you have when Ammi cooks it.  You need gosht (meat) and unexplainable amounts of freshly ground black peppers.  So hubby and I were doing Sunday shopping at Superstore the other day and he picks up three turnips again.  I’m hoping this isn’t a weekly thing since I already forgot the recipe.  I don’t mean to pry but the taste is in the hands.  It was perfecto with three different spices.  It’s definitely in the hands; Alhamdulillah.  

I spend half of Sunday cooking gongalu gosht.  

Thanks to hubby for holding an iPhone flashlight to take the picture.  I don’t have fancy time for fancy photos.  

• In a cooking pot add 1/2 cup oil.  Canola oil.  Or any oil of preference.  

• Cut two medium sized Roma tomatoes in half and one medium onion sliced thinly into the pot on medium heat.

• About 5-7 cloves of garlic, peeled. Grate it, don’t grate it, your choice.

• Add in the washed meat, I added a lamb shank and whatever was in the frozen ziplock bag that Ammi left in the freezer.  All together it was about 2 cups.  

• Add about 4 cups of water.  Approximately 1 tsp paprika, turmeric powder and salt.  I use sea salt or Himalayan salt is a good choice, they bring out different tastes.  Close lid and let it cook forever.

• Soon after the water starts to evaporate and the tomatoes begin to give up.  And you realize the gosht is no where near done.  Add a couple of cups more water.  

• The second time around, ask a professional meat tester to touch it and see if it’s done.  According to hubby it was 80% done.  It should burn your fingers and should feel as if it’s about to come apart.  

• Take the pieces of gosht out and put aside for later.  In the tomato gravy, you can add the peeled and chopped turnips, add a cup of water, mix and close lid.  

• I chopped the turnips quite small, so that once they are soft I can start smashing them into mush.  Once they are mushy enough, add the pieces of meat you saved.  

• Add another cup of water.  Mix and close lid to fully cook the meat. When that is done and the water is about dried up, add a handful of chopped cilantro.  Maybe another handful because Ammi says, “pujiya salan wich zayada dhaniya painda ay.” (curry without gravy uses more cilantro)  

• Throw in some finely chopped green peppers, and ginger cut into toothpicks. Mix until (pujj jawaye) the oil levels up to the top.  Which simply means there is no more water left.  

By this time I had already boiled white rice 75%  with salt, and had drained the water.  Added the rice in a non-stick pan with dollops of margarine.  Closed the lid tight and left it to bake in a preheated oven of 250 degrees something.  It’s a trick my sisters told me, to give ‘dumm’ in the oven rather the stove.  That way the rice are more fluffy and never stick to the bottom in any pan.  After 15-20 minutes they were ready.  

• Remember to keep extra black pepper, cilantro and ginger for garnishing and taking a picture.  Because come on, who has the time. I must say, I used to hate raw ginger in salan but I really like the taste.  The crunch and juice of raw ginger.  

Gongalu gosht with boiled rice is ready and I’ve just spend Sunday either eating or making food.  #handaani_pait