In winter, white turnips (shalgam) with their pretty mauve hues are among the few vegetables available in Kashmir. They are stored in pits in the egg snow. The local turnip is the size of a medium-sized onion and thrives throughout northern India. Shalgam gosht also enjoys great popularity in Lucknow.
The Kashmiri red chili peppers form this dish a beautiful red coloration, which can be achieved alternatively by mixing ground chili peppers with paprika powder. The black cardamom with its nutmeg-sized capsules, which belongs to the “warm” spices and, according to Hindus, creates temperature in the body – an advantage in winter -, together with the ground fennel, gives the dish a delicious aroma. The turnips lose their strong flavor if they are rubbed with salt and left to soak before preparation.
Peel the white turnips and cut them into quarters. Pierce each piece a few times with a wooden stick, sprinkle with salt, rub well and let them stand at room temperature for at least 1 hour.
Rinse off the salt and set the turnips aside.
Chop the onions, 1 clove of garlic and the ginger. Cut the tomatoes in half and grate them, removing the skins. Alternatively, you can skin the tomatoes in the same way and grind them in a hand blender.
Make a clear soup from the lamb bones. To do this, simmer them for 45 minutes with 500 ml of water, 1 clove of garlic and the
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