Slow-cooked lamb with turnips

Name: Slow-cooked lamb with turnips
Yield: Serves 4
Cuisine: India
Ingredients: 5 ml/1 tsp garam masala; 30 ml/2 tbsp finely chopped mint; 2 fresh green chillies, chopped; 30 ml/2 tbsp chopped fresh coriander (cilantro); 25 g/1 oz/¼ cup grated mild Cheddar; 450 g/1 lb lean minced (ground) lamb; 50 g/2 oz/¼ cup blanched almonds; 30 ml/2 tbsp double (heavy) cream; 1 slice day-old white bread, crusts removed and torn into small pieces; 450 g/1 lb boned leg of lamb, cut into 2.5 cm/1in cubes; 2.5-5 ml/½-1 tsp chilli powder; 2.5 ml/½ tsp ground turmeric; 5 cloves; Indian bread or Plain Boiled Rice, to serve; 10 ml/2 tsp ground cumin; 150 ml/¼ pint/⅔ cup whole-milk natural (plain) yogurt; 2.5 cm/1 in piece of cinnamon stick; 1 large onion, roughly chopped; 6 green cardamom pods, bruised; 2.5 cm/1 in fresh root ginger, grated, or 10 ml/2 tsp ginger purée; 2 cloves garlic, crushed, or 10 ml/2 tsp garlic purée; 5 ml/1 tsp salt, or to taste; 450 g/1 lb baby turnips, peeled; 60 ml/4 tbsp sunflower or light olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This delectable dish, Shab Deg, contains both cubes of tender lamb and minced lamb combined with spices and made into meatballs. Together with baby turnips and a large amount of ghee, these were traditionally cooked through the night (shab) in a sealed pan known as a deg. This is a simplified version of the traditional dish, without the ghee, which cooks in less than 3 hours.

Ingredients

Asia
India
Main course
Gluten-free

Ingredients

Method