Moghul Lamb With Turnips
Created by Mikekey on November 18, 2013
- Servings: 4
- Prep Time: 20m
- Cook Time: 100m
- Recipe #11229
Ingredients
- 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
How to Make
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Step 1: Place onion, garlic, ginger and chiles in a food processor and chop to form a paste.
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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.
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Step 3: Add the lamb and stir until all pieces are coated with onion mixture. Fry 15 minutes, stirring constantly.
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Step 4: Add the asafoetida, chili powder, coriander, cumin, turmeric and garam masala. Stir well. Cook 2 minutes.
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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.
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Step 6: Add turnips and continue simmering another 45 minutes, or until turnips are tender.
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Step 7: Serve hot with naan bread.
Nutritional Facts
- 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