Moghul Lamb With Turnips Recette

Indulge in this regal Moghul Lamb with Turnips, a special occasion dish hailing from the Punjab region of India. This aromatic and tender lamb curry, simmered with sweet turnips and a rich blend of warming spices, is a true culinary masterpiece. While cassia leaves (Indian bay leaves) add authentic flavor, regular bay leaves serve as a delicious substitute. Elevate your cooking experience with the fragrant depth of asafoetida and the complex warmth of homemade or store-bought garam masala. Using baby turnips simplifies preparation – simply trim the stems! For larger turnips, peel and halve them before adding to the succulent lamb stew. Prepare to be transported to the vibrant heart of Punjab with every bite!

Préparation 20 min

Cuisson 115 min

Calories 1019.7 kcal

Protéines 82g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat Lamb Recipes Asian Indian Gluten Free Fall Recipes Holiday Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Main Dish Lamb Sheep Vegetables Indian Meat Onions 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Moghul Lamb With Turnips ?

Moghul Lamb With Turnips prend environ 135 minutes du début à la fin — environ 20 minutes de préparation et 115 minutes de cuisson.

Combien de calories contient Moghul Lamb With Turnips ?

Moghul Lamb With Turnips contient environ 1019.7 calories par portion, avec environ 82 g de protéines, 6 g de glucides et 133 g de lipides.

De quels ingrédients ai-je besoin pour Moghul Lamb With Turnips ?

Les principaux ingrédients de Moghul Lamb With Turnips sont Onions, Garlic Cloves, Gingerroot, Green Chilies, Oil, Bay Leaves. Consultez la liste complète avec les quantités ci-dessus.