Lamb with Turnips and Yogurt

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

ALSO GOOD WITH Mom’s naan OR lightly spiced basmati rice

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.


  • 2 tablespoons vegetable oil or ghee
  • ½ large onion, thinly sliced
  • 1 clove garlic, chopped
  • 1 teaspoon minced fresh ginger
  • Salt
  • 12 to 14 ounces (340 to 400 g) boneless lamb stew meat in -inch (4-cm) pieces
  • 1 teaspoon ground coriander
  • 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 teaspoon garam masala



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 you’d like).

In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. When it shimmers, add the lamb and sprinkle it with the coriander, turmeric, cayenne, and 1 teaspoon salt. Cook, turning occasionally with a thin metal spatula, until the lamb is browned and crusty on one or two sides, 3 to 5 minutes. Transfer to the slow cooker and pour ½ cup (120 ml) water into the pan and stir to scrape up any browned bits; pour the liquid over the lamb. Pile the turnips on top. Cover and cook on low for 8 hours.


Using a slotted spoon, transfer the lamb and turnips to a bowl. With an immersion blender, blend in the yogurt a little at a time, then the garam masala. Season with more salt, if needed. Return the lamb and turnips to the sauce and serve topped with the onion mixture.