Hector Cooks – Shalgam Gosht – Slowly

The first home-cooked Curry of 2021 sees Hector present  Lamb and Turnip. Shalgam Gosht was first experienced at Yadgar back in  in 2012, the first time I had eaten Turnip in possibly a decade. Turnip will never become a favourite vegetable, if it is presented, I’ll eat it. Marg insisted we mark the day of The Bard by having Haggis, Neeps and Tatties, there was half an uncooked Turnip left over.

Once again, the slow cooker was to be tested.  Last month’s Daal Gosht produced decent, but not outstanding, results.

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The preparation and hence cooking were done yesterday. The Lamb on-the-bone had previously been purchased at my local Halal Butcher, in Garscadden, the closest source to Clydebank. I used less Onion and upped the Tomato content. Star Anise and Tamarind Sauce were again the departures from my standard Masala. The plan was to create a traditional Curry, something wet, a change from my usual Karahi Gosht. Also, no Bread, Curry & Rice, apparently it’s a popular combination. After some seven hours, I tested the Meat, ah yes, this would do nicely. Unplugging the machine, the Fresh Coriander was stirred in and everything left overnight.

This evening it was time to reheat the Curry and stir in the Garam Masala. Fresh – Foliage – was also assembled. At the point of serving I had to smile, this was far from Shorva, a very decent Masala would be presented.

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Shalgam GoshtThe Meat was truly astonishing, easily the best I have ever served in a Curry. Tender doesn’t begin to describe this Lamb. It was fall-off-the-bone, far from pulp, yet the correct amount of chewing was still required. As had to be, the Flavours from the Masala had permeated the Meat, giving, not – taking. In other words, perfect. The turnip too had absorbed lots of Flavour which improved it significantly. Kadu/Tinda came to mind, Turnip is cheaper and as I have now learned, just as effective. The Turnip had retained a level of firmness despite the length of cooking, this too pleased.

The Masala was way thicker than I had thought it would turn out, even allowing for adding some powdered Onion. With two types of Green Chilli cooked in, the Spice Level was not OTT, I have to cook for my audience, of one. A bit more Seasoning would have suited me. Flavour-wise, this was a Hector Curry, it’s how mine turn out. The Tamarind had provided a slight tang, I feel an Achari coming soon. Rice proved to be the ideal accompaniment.

Marg ended up with the big Sucky Bone. She devoured her meal, I know exactly how much Marg can eat.

I think this is one of your best – was an early remark.

With both plates cleared, save for the few bones and the other inedibles, I allowed myself to declare this to be more than a competent Curry.

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Marg’s final words:

I really enjoyed that, good to see a different use of turnip, and I enjoyed my sucky bone. (?!) The sauce was rich, and a good combination … I mean texture, not soupy. No need to go for a carry out.

The Aftermath

There was exactly one portion each of Curry and Rice left over. Before putting the Curry in the freezer, I upped the Seasoning, this is permitted in Hector’s book of rules. I shall get to have this Curry again and perhaps enjoy it even more.