Lamb Curry with Turnips (Shalgam Wala Gosht)
3 tablespoons vegetable oil
1 bay leaf
2 medium-sized red onions, peeled and finely chopped
1 tablespoon Ginger-Garlic Paste (see recipe on page 13)
1½ pounds boneless lean lamb chunks
2 dried red chilies, roughly pounded
½ teaspoon turmeric powder
1½ teaspoons coriander powder
Table salt, to taste
½ teaspoon Warm Spice Mix (see recipe on page 12)
1 cup plain yogurt, whipped
Water, as needed
2 small turnips, peeled and diced
Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Turnips are a mild vegetable, but this dish provides them with a delicious taste. Serve with Simple Basmati Rice (page 160).
1. In a deep pan, heat the vegetable oil. Add the cloves and bay leaf. When the spices begin to sizzle, add the onion and Ginger-Garlic Paste. Sauté for about 5 to 7 minutes or until the onion is well browned.
2. Add the lamb and fry for about 20 minutes, stirring constantly. If the mixture starts to stick to the sides of the pan, add 1 tablespoon of water.
3. In quick succession, add the red chilies, turmeric, coriander, salt, and spice mix; sauté for 2 minutes.
4. Add the yogurt and cook for 10 minutes. Add 1 cup of water and bring to a boil. Lower the heat, cover, and simmer for about 15 minutes. Stir occasionally.
5. Add the turnips and cook covered for another 15 minutes or until the lamb has cooked through and the turnips are soft. Serve hot.
To drastically reduce the cooking time for meats, invest in a good pressure cooker. Most Indian homes have pressure cookers. They are a boon not only for meats but for lentils as well.