Ingredientes para Moghul Lamb With Turnips
- Onions
- Garlic Cloves
- Gingerroot
- Green Chilies
- 2 tablespoons vegetable oil
- Bay Leaves
- Boneless Lamb Shoulder
- Asafoetida Powder
- 1 tablespoon chili powder
- Ground Coriander
- Ground Cumin
- Ground Turmeric
- 2 tablespoons garam masala
- 1 (14.5 ounce) can tomato paste
- Plain Yogurt
- 1 teaspoon salt
- Ground Black Pepper
- 1 cup water (plus more as needed)
- Baby Turnip
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Cómo preparar Moghul Lamb With Turnips
- In a food processor, combine 1 large onion, 4 cloves garlic, 1 inch ginger, and 2-3 green chilies. Process into a smooth paste.
- Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Add the onion paste and 2-3 bay leaves.
- Fry for 5 minutes, stirring frequently, until fragrant. Reduce heat to medium and cook for another 2 minutes.
- The onions should be lightly browned at this stage.
- Add 1.5 lbs of lamb, cut into 1-inch cubes, and stir until all pieces are evenly coated with the onion mixture.
- Fry for 15 minutes, stirring frequently, until the lamb is browned.
- Add 1/2 teaspoon asafoetida, 1 tablespoon chili powder, 1 tablespoon coriander powder, 1 tablespoon cumin powder, 1 teaspoon turmeric powder, and 2 tablespoons garam masala.
- Stir well to combine all the spices with the lamb.
- Cook for 2 minutes, stirring constantly.
- Add 1 (14.5 ounce) can of tomato paste and 1 cup of plain yogurt. Cook for 1 minute, stirring frequently.
- Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 cup of water. Stir well. Add more water, 1/4 cup at a time, until desired consistency is reached.
- Cover the Dutch oven and simmer for 30 minutes.
- Add 1 lb of turnips, peeled and halved (or trimmed baby turnips), and continue to simmer for another 45 minutes, or until the turnips are tender and the lamb is falling apart.
- Serve hot with naan bread. Garnish with fresh cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
35g
Fat
130g
Carbs
6g
