Name: Moghul Lamb With Turnips
Yield: 4 servings
Ingredients: 2 onions, peeled and coarsely chopped; 4 garlic cloves, peeled and coarsely chopped; 1 tablespoon gingerroot, peeled and coarsely chopped (about a 2-inch piece); 2 green chilies, stemmed (mild or hot, depending on your tastes); 2/3 cup oil; 2 bay leaves (Indian cassia leaves, see description); 2 lbs boneless lamb shoulder, cut into 1-inch cubes (or boneless leg); 1 pinch asafoetida powder; 1 teaspoon chili powder; 2 tablespoons ground coriander; 2 tablespoons ground cumin; 1/4 teaspoon ground turmeric; 1/2 teaspoon garam masala; 1 tablespoon tomato paste; 2 tablespoons plain yogurt; 2 teaspoons salt; 1 teaspoon ground black pepper; 2 cups water; 1 lb baby turnip

Servings: 4 persons

2 onions, peeled and coarsely chopped
4 garlic cloves, peeled and coarsely chopped
1 tablespoon gingerroot, peeled and coarsely chopped (about a 2-inch piece)
2 green chilies, stemmed (mild or hot, depending on your tastes)
2/3 cup oil
2 bay leaves (Indian cassia leaves, see description)
2 lbs boneless lamb shoulder, cut into 1-inch cubes (or boneless leg)
1 pinch asafoetida powder
1 teaspoon chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon garam masala
1 tablespoon tomato paste
2 tablespoons plain yogurt
2 teaspoons salt
1 teaspoon ground black pepper
2 cups water
1 lb baby turnip

1
Place onion, garlic, ginger and chiles in a food processor and chop to form a paste.
2
Heat oil in a Dutch oven and add onion mixture and the cassia leaves. Fry over high heat for 5 minutes, reduce heat to medium and fry another 2 minutes. Onions should be just starting to brown. Add the lamb and stir until all pieces are coated with onion mixture. Fry 15 minutes, stirring constantly.
3
Add the asafoetida, chili powder, coriander, cumin, turmeric and garam masala. Stir well. Cook 2 minutes. Add tomato paste and yogurt and cook 1 minute. Add salt and pepper and water a little at a time, stirring after each addition. Cover pan and simmer 30 minutes.
4
Add turnips and continue simmering another 45 minutes, or until turnips are tender.
5
Serve hot with naan bread.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Moghul Lamb With Turnips

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