Lamb with Turnips and Yogurt

Name: Lamb with Turnips and Yogurt
Ingredients: ½ teaspoon turmeric; ¼ teaspoon ground cayenne; 12 to 14 ounces (340 to 400 g) small turnips (about 3), peeled and cut into quarters; ½ cup (120 ml) plain Greek yogurt (preferably full-fat); ½ large onion, thinly sliced; 1 clove garlic, chopped; 2 tablespoons vegetable oil or ghee; 12 to 14 ounces (340 to 400 g) boneless lamb stew meat in 1½-inch (4-cm) pieces; 1 teaspoon ground coriander; 1 teaspoon minced fresh ginger; Salt; ½ teaspoon garam masala

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

My friend Regan made a lamb and turnip curry dish similar to this for one of the many inspiring dinners she made for us and other friends years ago. The bitterness of the turnips is offset by the creamy yogurt.

Ingredients

2 tablespoons vegetable oil or ghee
½ large onion, thinly sliced
1

Side dish
Main course
Dinner
Gluten-free

Method

Morning

In a large skillet or sauté pan, heat 1 tablespoon of the oil over medium heat. Add the onion, garlic, ginger, and a pinch of salt and cook, stirring until golden, 5 to 7 minutes. Scrape into a bowl and set aside until evening (refrigerate and reheat, if