Gosht aur knol khol ka salan ( Lamb and German turnip curry)

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Some recipes evoke nostalgia  and take you through a trip down the memory lane. Today, my aunt and I thought of trying out one of my nani's favorite recipes and were flooded with  memories of the bygone times. Gosht and knol khol are an unusual but an awesome combination. Even though the recipe is a basic lamb curry but what makes it unique is the knol khol added to the gravy. Try the curry either with rice or chapatis and get ready to take a trip down the memory lane.

Ingredients

 Lamb cubes with bones - 500 gms
Knol Khol , medium sized - 2, cut into wedges
Curd - 100g
Tomatoes - 5, medium sized - Ground into a fine paste
Onion, large - 2, Ground
Onion, Small - finely sliced
Green chili - 2, sliced
Coconut paste - 2 tablespoon
Ginger garlic paste - 1 tablespoon
Fresh Methi leaves - Handful ( finely chopped) or 1 tablespoon dry kasuri methi
Red chili powder - 3 tsp
Dhania Powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam Masala powder - 1 tsp
Oil - 3 table spoon
Salt to taste
Water - 2 cups

 Method
  1. Wash the lamb cubes. Add curd and season with salt. Set aside to marinate for 30 mins
  2. Skin the knol khol, wash and cut into thick wedges.
  3. Heat oil in a pressure cooker and add the sliced green chili, followed by onion.
  4. Saute until onion slices turn light golden brown. Now add the fresh methi leaves and fry until crisp. If using dry kasuri methi, refer step 13.
  5. Add ginger garlic paste and continue to saute on a medium flame until the mixture forms a soft lump
  6. Add the lamb cubes without the curd. Cook on high flame for 1 minute until the juices from the meat dry up.
  7. Add the dry masala ( red chili powder, dhania, turmeric and garam masala powder) and mix well.
  8. Lower the flame and cook until the oil separates.
  9. Add the onion paste. Cover the pan and cook for 5 minutes on a low flame
  10. Add the tomato paste and mix well. Continue to cook the mixture for 2-3 minutes.
  11. Add the curd ( from the lamb marinate), coconut paste and mix well.
  12. Finally mix the knol khol wedges. Cover the pan and cook for another 3 minutes
  13. Add dry kasuri methi and saute for few seconds.
  14. Add water and adjust seasoning.
  15. Either pressure cook at a medium flame for 10 minutes or cook in the pan for an hour on a medium flame until the meat is tender.
  16. Serve hot with rice or parathas.


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