Moghul Lamb with Turnips

Name: Moghul Lamb with Turnips
Yield: Serves 4
Cuisine: India
Ingredients: 1 tablespoon salt; 1 teaspoon ground black pepper; 450 g (1 lb) baby turnips, large ones halved; ¼ teaspoon ground turmeric; ½ teaspoon garam masala; 1 tablespoon tomato paste (purée); 2 tablespoons thick plain yoghurt; pinch of asafoetida; 1 teaspoon chilli powder; 2 tablespoons ground coriander; 2 tablespoons ground cumin; 2 Indian bay leaves (cassia leaves); 170 ml (⅔ cup) oil; 1 kg (2 lb 4 oz) boneless lamb leg or shoulder, cut into 2.5 cm (1 inch) cubes; 4 garlic cloves, roughly chopped; 2 onions, roughly chopped; 2 green chillies; 5 cm (2 inch) piece of ginger, roughly chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

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.

Ingredients

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

Asia
India
Main course
Spicy
Gluten-free

Method

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