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

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

Main course
Dinner
Side dish
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

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Ingredients

Method

Morning

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