Turnip Lamb Curry – Kashmiri Gogji Seyun Instant Pot

Shilpa

Turnip Lamb Curry – Kashmiri Gogji Seyun Instant Pot

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!

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Prep Time 5

Cook Time 1

Total Time 1 5

Servings: 6

Course: Side Dish

Cuisine: Indian, Kashmiri Food

Ingredients Equipment Method Notes

Ingredients

1 and 1/2 pounds lamb or goat (medium sized pieces) (shoulder, rib, back, or chest)
2 turnips (medium) (14.3 oz) (3 cups chopped)
4 tbsp oil
1/2 tsp asafoetida (heeng)
1 tsp cumin seeds (jeera)
2 whole black cardamom pods (kali elaichi)
2 whole green cardamom pods (hari elaichi)
2 whole cloves (laung)
1 dried bay leaf (tej patta)
1/2 tbsp ground turmeric (haldi)
1 tsp ground ginger (sonth)
1 tbsp ground fennel (saunf powder)
1 tsp ground cumin (jeera powder)
3/4 tbsp salt (you can add an additional 1/2 tsp as per taste)
3 cups water (divided)
1/2 tsp garam masala

Equipment

Pressure Cooker Electric

Method

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.

Notes

The whole spices (black and green cardamom pods, cloves, and bay leaf can be discarded, they don't need to be consumed).