Moghul Lamb With Turnips Recipe

Name: Moghul Lamb With Turnips
Prep time: 20 min
Cook time: 115 min
Total time: 135 min
Yield: Serves 1 or more
Ingredients: 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

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!

Prep Time 20 mins

Cook Time 115 mins

Calories 1019.7 kcal

Protein 82g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.