Moghul Lamb With Turnips
Recipe: #11229
November 18, 2013
Categories: Curries, Lamb/Mutton, Indian, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Turnips, more
"This is a "special occasion" dish from from the Punjab region of India. Cassia leaves and asafoetida can be found in Indian spice shops. You can purchase garam masala or make your own. If you use very small baby turnips, no need to peel them. Just cut off stems. If you use larger turnips, peel and halve them.""
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (758.4 g)
- Calories 862.5
- Total Fat - 60.1 g
- Saturated Fat - 15.4 g
- Cholesterol - 211.9 mg
- Sodium - 1604 mg
- Total Carbohydrate - 24.6 g
- Dietary Fiber - 4.9 g
- Sugars - 8.8 g
- Protein - 56.8 g
- Calcium - 368.1 mg
- Iron - 7.8 mg
- Vitamin C - 33.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Place onion, garlic, ginger and chiles in a food processor and chop to form a paste.
Step 2
Heat oil in a Dutch oven and add onion mixture and the cassia leaves. Fry over high heat for 5 minutes, reduce heat to medium and fry another 2 minutes. Onions should be just starting to brown.
Step 3
Add the lamb and stir until all pieces are coated with onion mixture. Fry 15 minutes, stirring constantly.
Step 4
Add the asafoetida, chili powder, coriander, cumin, turmeric and garam masala. Stir well. Cook 2 minutes.
Step 5
Add tomato paste and yogurt and cook 1 minute. Add salt and pepper and water a little at a time, stirring after each addition. Cover pan and simmer 30 minutes.
Step 6
Add turnips and continue simmering another 45 minutes, or until turnips are tender.
Step 7
Serve hot with naan bread.
Tips
No special items needed.
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