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 Shaljum Salan (Mutton cooked with turnips) 
  • 1/2 kg Mutton
  • 3 tablespoons Curd
  • 4 tablespoons Oil
  • 2 teaspoons Ginger powder (dried)
  • 250 grams Tandoori colour
  • 1 teaspoon Sugar
  • 1 1/2 teaspoons Kashmiri garam masala
  • 2 teaspoons Red chilli powder
  • 8 Cardamoms (green)
  • 5 teaspoons Fennel seeds
  • 2 Cardamoms (black)
  • 2 inches Cinnamon
  • 8 Cloves
  • 2 tablespoons Coriander leaves
  • Salt (As per taste)
Chop the mutton into pieces. Quarter the turnips and deep fry till golden brown in colour. Powder the green cardamoms.

Heat oil in a deep bottomed pan, add asafoetida, ginger powder and fry till brown. Add the mutton pieces and cook on a medium flame.

As the meat starts sticking to the base of the pan add 2-3 tbsp of water at a time and scrape the base of the pan, wait for a couple of minutes and repeat atleast 5 times, till the meat becomes deep brown in colour.

Tie fennel seeds, cardamoms, cinnamon and cloves in a small muslin cloth and immerse into the pan with 6 cups of water. Cook on a low flame till the meat is half cooked.

Add the turnips, sugar, garam masala, red chilli powder, salt and 3-4 cups of water. Cook for another 15 minutes, till the meat and turnips are completely tender. Remove the muslin cloth with the mixed spices (squeezing it fully), sprinkle the powdered cardamom and simmer on a low flame for 5 minutes.

Other Details
Serves: 4 Time: 65 mins.

Rating: Not rated yet.

Category: Main Course | State: Jammu and Kashmir | Submitted by: System


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