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Moghul Lamb With Turnips

Here's how you make Moghul Lamb With Turnips
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  • Servings: 4
  • Prep: 20m
  • Cook: 100m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 onions, peeled and coarsely chopped
  • 4 garlic cloves, peeled and coarsely chopped
  • 1 tablespoon gingerroot, peeled and coarsely chopped ( about a 2-inch piece)
  • 2 green chilies, stemmed ( mild or hot, depending on your tastes)
  • 2/3 cup oil
  • 2 Indian cassia leaves, (bay leaves can be used)
  • 2 pounds boneless lamb shoulder, cut into 1-inch cubes (or boneless leg)
  • 1 pinch asafetida powder
  • 1 teaspoon chili powder
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1 tablespoon tomato paste
  • 2 tablespoons plain yogurt
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 cups water
  • 1 pound baby turnips
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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