Moghul Lamb with Turnips

Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

This dish from the punjab region would have been served in the royal palaces of the moghuls when they were the rulers of india. Even today, this recipe is usually reserved for special occasions and served with punjabi breads such as chapatis or naan.


  • 2 onions, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 5 cm (2


Put the onion, garlic, ginger and chillies in a food processor and chop them to form a paste. If you don’t have a food processor, chop everything finely or grind them in a pestle and mortar.

Heat the oil in a karhai or casserole and add the onion mixture with the bay leaves. Fry over high heat for 5 minutes, then reduce the heat to medium and fry for another 2 minutes. Don’t let the oni