Sunday, 2 February 2014

Lamb and Turnip Curry

This is a nice winter curry. The turnips on first sight look deceptively like potatoes but upon closer inspection, you see that they have that familiar veiny turnip look with that familiar bitter turnip-y flavour. Combined with lamb, this is a curry for seasoned palates.


Saddle of Lamb for 3 people
3 medium sized turnips
1 large pink onion
3 large garlic cloves
2 cm fresh. ginger
Tin of chopped tomatoes
300 ml water
half a tsp of ground Fennel seeds
Half a tsp of ground Coriander seeds
4 Cardamom seeds ground
Tsp of Turmeric
Tsp of paprika for colour
Tsp of Cumin seeds
1 Cinnamon stick
2 Black cardamoms
2 red chillies
Salt to taste
TSP of garam masala
Bunch of fresh coriander


Blend the onions, garlic and ginger to a paste. Add the oil to the saucepan and when hot fry the cumin seeds for a few seconds before adding the paste. When paste becomes soft and translucent, add the whole spices and ground spices including the paprika. Give pan a good stir to combine ingredients. Then add the tomatoes and chillies whole with a 300ml of water . Season with salt and pepper. Leave the sauce to simmer for a while. Next peel and chop the turnips into quarters of equal size. Chop lamb in to bite sized pieces. Add them to the sauce making sure that all the ingredients are mixed well.  Lower the heat and put the lid on the pan. Leave to simmer until both meat and veg are cooked. Stir occasionally to make sure the sauce doesn't stick to the bottom of the pan. When ready to serve, sprinkle with garam masala and chopped coriander. Eat with rice or bread.

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