Turnip Lamb Curry – Kashmiri Gogji Seyun Instant Pot

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Tender, succulent and flavorful, this easy Turnip Lamb Curry – Kashmiri Gogji Seyun Instant Pot recipe comes out reliably perfect every time. This is such a simple recipe with excellent flavor! And it looks great on the table. It uses standard Kashmiri spices, and bonus the instant pot does all the work for you!

Additionally, this recipe is an example of how you can combine turnips with lamb to prepare a quick and delicious side dish.

Moreover, traditionally Kashmiri pandits call this recipe as Gogji Seyun. Gogji means turnip and Seyun means lamb/goat/meat. With this recipe, I attempted to create it in the instant pot.

What ingredients do I need for this Turnip Lamb Curry – Kashmiri Gogji Seyun Instant Pot?

Lamb/Goat (medium sized pieces) (shoulder, back, or chest), turnips, oil, asafoetida, cumin seeds, whole black cardamom pods, green cardamom pods, cloves, bay leaf, ground turmeric, ground ginger, ground fennel, ground cumin, salt, water and garam masala.

How do I make this recipe?

First, select sauté on the  Instant Pot and adjust to normal. Second, add oil to the pot. When the oil is hot add in asafoetida, cumin seeds, green cardamom pods, whole black cardamom pods, cloves, and bay leaf. Third, when the cumin seeds splutter add in the lamb/goat. Further, sauté the meat for about 8 to 10 minutes until the lamb/goat is slightly brown. Furthermore, keep stirring well.

Next add in ground turmeric, ground ginger, ground fennel, ground cumin, salt, and ¼ cup water. Stir well. Let it sauté for a minute.

Next add in the remaining 2 and 3/4 cups water.  Finally, make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well. Press cancel. Secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 40 minutes.

When cooking is complete, use quick pressure release to depressurize.

Open the lid and add the turnips. Further, secure the lid on the pot and close the pressure-release valve, and select manual/high pressure and cook at high pressure for 8 minutes.

 When cooking is complete, use quick pressure release to depressurize. Furthermore, top off with garam masala. This dish is supposed to be soupy. Finally, transfer to a serving bowl and serve with white rice. You can add about ½ tsp additional salt if needed.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries

Try some of our other Kashmiri recipes

Kashmiri Tomato Eggplant Curry – Tamatar Wangun

Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry

Swiss Chard Curry – Instant Pot Kashmiri Haak

Collard and Lotus Stem Curry

Turnip Lamb Curry – Kashmiri Gogji Seyun Instant Pot

Shilpa
Tender, succulent and flavorful, this easy Turnip Lamb Curry– Kashmiri Gogji Seyun Instant Pot recipe comes out reliably perfect every time. This is such a simple recipe with excellent flavor! And it looks great on the table. It uses standard Kashmiri spices, and bonus the instant pot does all the work for you!
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Side Dish
Cuisine Indian, Kashmiri Food
Servings 6

Equipment

  • Pressure Cooker Electric

Ingredients
  

Instructions
 

Prep

  • Peel the turnip. Cut the top and bottom edges and discard. Cut the turnip into cubes, roughly 4 to 5 inch pieces each. About 6 to 8 pieces depending on the size of the turnip. Rise the turnip well.

Cook

  • Select sauté on the  instant pot and adjust to normal. Add oil to the pot. When the oil is hot add in asafoetida, cumin seeds, green cardamom pods, whole black cardamom pods, cloves, and bay leaf.
  • When the cumin seeds splutter add in the lamb/goat. Sauté the meat for about 8 to 10 minutes until the lamb/goat is slightly brown. Keep stirring well.
  • Add in ground turmeric, ground ginger, ground fennel, ground cumin, salt, and ¼ cup water. Stir well. Let it sauté for a minute.
  • Add in the remaining 2 and 3/4 cups water.  Finally, make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well. Press cancel. Secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 40 minutes.
  • When cooking is complete, use quick pressure release to depressurize. Open the lid and add the turnips. Further, secure the lid on the pot and close the pressure-release valve, and select manual/high pressure and cook at high pressure for 8 minutes.
  • When cooking is complete, use quick pressure release to depressurize. Furthermore, top off with garam masala. This dish is supposed to be soupy. Finally, transfer to a serving bowl and serve with white rice. You can add about ½ tsp additional salt if needed.
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