Keema Shalgam- Turkey Mince cooked with Turnip

It’s weekend finally, and days as it looks are getting colder here, but what else can you expect in winter season. And when it’s winter season we do get fresh supply of all sorts of winter vegetables in markets. One of them is shalgam or shaljam, whatever suits you. I have heard about shalgam-gosht a lot and was planning to make that at least once. But it looks we are now getting more inclined towards turkey as this week it’s all about thanks giving. So, here is shalgam keema recipe for this weekend break.

This is how we like to make shalgam- keema, although I would say a plain stir/fry recipe is also worth it with fresh and succulent shalgams...Here is that old recipe  from archive where shalgam sabzi was made.And these days we often do that stir/fry as shalgams are easily available now.You can even make a lovely stew with crushed black peppercorn, whole spices like cloves+cinnamon+star anise and with lamb steaks. But this semi dry curry with turkey mince brings a great change to a pre-dominant red –meat genre type of cooking recipes.
In case anybody out there wants to try it, then here is the recipe. Please pick shalgams which are fresh and tender. I have used turkey mince but chicken or lamb mince or any other mince; can also be used in place of turkey mince.
Now to the recipe
Shalgam Keema curry- Turkey Mince cooked with Turnip 
Recipe requirements

• 400 Gms of turkey mince
• 2 shalgam/turnip 
• 1 tsp of red pepper powder or 2-3 green chilies 
• ¾ tsp of turmeric powder
• 1 tsp of cumin powder
• 1 tsp of coriander powder
• 2 medium size onions
• 4 fat clove garlic
• 1/2 inch fresh ginger root
• 1 medium size tomato
• 4-5 tbs of mustard oil
• 1 tsp of garam masala
• 1 tsp of ghee
• 2 tsp of lemon juice
• 2-3 tej patta or bay leaves
• 2 cloves
• 2 green cardamoms
• 1 medium size potato
• 1 cup of green peas
• 1 tsp of salt or to taste
• 1/2 tsp of sugar
• Freshly chopped coriander for garnishing

Method

1. Marinate turkey mince with salt and red pepper powder and lemon juice. Keep aside for about half an hour.
2. Meanwhile we will chop Shalgam/turnip and potato. If you wish you may peel turnip skin off.Chop onions very finely and grate ginger and garlic finely.
3. Now heat up a saucepan, add in cooking oil. Now add in cloves and cardamom and few tej patta.
4. Add in onions, grated ginger and garlic and keep on stir/fry till they are browned evenly. Now add in all the seasonings- turmeric powder, red pepper powder, coriander powder and cumin powder, adjust salt and sugar and splash some water. Or better make a paste of the above spices with some water and then add in to the stir/fried onions+ginger+garlic.
5. Now add in marinated turkey mince and keep stir/fry for about 7-10 mints.
6. Add in cubed shalgam/turnip and potato.And keep on doing the stir/fry process for about 5-6 mints to coat well with spices and mince.
7. Now add in finely chopped tomato and green peas. Cover the saucepan, no need to add extra water if you want to make a semi-dry preparation and even if you need some gravy then go ahead add about a large cup of water.
8. Let it slowly simmer at low flame for about 15-20 mints or till the shalgam cubes and minces are cooked well. Last but not the least add in garam masala and a tsp of ghee and then switch off the flame.
9. Garnish with coriander leaves and ginger julienne. Serve and enjoy.

Note-
The same recipe can be done with mutton or lamb mince or steaks. You may use chicken mince as well. The time to cook although will vary accordingly.Please adjust spice levels to your own personal taste.

Edited on 10/12/13 
Made this curry with Kohlrabi/ ganth Kopi/nol kopi/German Turnip/Knolkhol etc and this came out very nice ...

So, relax and enjoy your weekend break. See you next week.