Mughlai Lamb with Turnips

Name: Mughlai Lamb with Turnips (Shabdeg)
Yield: Serves 6
Cuisine: Indian
Ingredients: 2.25 litres/4 pints water; ½ teaspoon cayenne pepper; 1 tablespoon ground coriander seeds; ½ teaspoon ground turmeric; 10 small turnips, weighing 700 g/1 lb 9 oz without leaves and stems (halve any larger turnips); 275 ml/9½ fl oz natural yogurt; 2.5 cm/1 inch piece of fresh ginger, peeled and very finely chopped; 8 tablespoons vegetable oil; 450 g/1 lb onions, peeled; 1 kg/2 lb 4 oz stewing meat (with bone) from shoulder of lamb, cut into 4cm/1½ inch cubes; ½ teaspoon Garam masala; 2¾ teaspoons salt

Shabdeg

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

Turnips are the most under-rated vegetable. This classic Moghul recipe calls for small, whole turnips. They absorb the delicious juices, turning buttery-soft yet retaining their rather pretty shape. I like to serve it with Mushroom pullao and Spicy green beans. Dal and a yogurt relish can also be added to the meal.

Ingredients

Asia
India
Main course
Gluten-free

Method

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