Niksik

I need a tried and tested recipe for shalgam gosht. Please help!

Zabardast

Nothing special...just make masala gosht...and then later add shalgams...voila...

Khumar

add a tsp of sugar to the shaljam when you are boiling them. helps with the cooking process and the taste too. rest is the same as when you cook any sabzi with veggies.

jaadugar

Fry onions and garlic in oil (amount per your like).
once onions are lightly brown, add spices (per your taste), tomatoes (or tomatoes paste) and meat and fry until meat changes its color to a lighter one.
Once meat is fried, add shalgam and stir all the contents for shalgam to be coated with spices. Add about 1/2-3/4 glass of water and cover the pressure cooker and give it about 15-20 minutes under pressure. If cooking without the pressure cooker then add more water and allow more time for meat and shalgam to be tender. As per your choice you can mix and stir the contents to crush shalgam or not stir too much to keep shalgam in shape. Once meat and shalgam are tender, stir all the contents and simmer for 5 minutes.
Sprinkle garam masala and cilantro leaves.

chachu ke chapal

hamare leye bhejna na bholye ga

Mirch

Post # 2 and # 4 are the right methods. Personally I like it mixed with Palak/spinach which lessens the intensity of the sourness of shalgham.
Shaljam/shalghum qeema is good , my wife makes it , in this case she does not put palak in it though. Just Shlajam Qeema. The shaljams are completely mashed in this case.

Lusi

My mom used to add little sugar but when we found that my dad is diabetic, she stopped adding sugar. It tasted just fine.

bebo

Bhunafy the gosht alot and do not add alot of water.

Niksik

I made it. It turned out yummilicious. I used all the tips mentioned above minus the sugar.

Mirch

TLK is going to be the judge. Did he like it ?
Try shaljum qeema some day . If it does not turn out good I will send you some made by my wife.