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Title :: Lamb with Turnips
Author :: jyotirmoy
Category :: Non Veg
Ingredients ::
- Turnips: 1 1/2 kg, they should be of the same size and skinned.
- Meat: 1 1/2 kg, 12 pieces lamb's back or breast.
- Onion: 3/4 kg sliced.
- Garlic: 10 cloves.
- Ginger: 2-inch piece crushed.
- Red chilies: 2 teaspoons.
- Turmeric powder: 1/2 teaspoon.
- Salt: 1 1/2 teaspoons.
- Cinnamon: 3 inch.
- Coriander: 1 1/2 teaspoons.
- Whole Black Pepper: 1 teaspoon.
- Green cardamom: 12 freshly grinded.
- Green coriander leaves for garnishing.
- Oil: 1/2 kg.
- Sugar: 3 teaspoons.
- Milk: 1/2 cup.
This is a Kashmiri preparation
Fry the onions golden brown and take them out and grind them.
Now the turnips should be fried in the same oil. After 5-6 minute take them out.
Put the turmeric, red chilies, coriander powder, salt in the oil and fry for 1/2 minute. Follow with meat with garlic, ginger and on slow heat for 8 to 9 minutes.
Now fry the turnips in it; the whole masala and cardamom then add 1.5 cups of water. Add sugar. Let it cook on a slow heat for an hour.
If the water is dried and the turnips are not brown from inside, put 1/2 cup more water and let it cook for another 15 minutes. Add the grinded golden onions. The curry should be thick, as you want but not very thick. A little 'gravy' is required. 1/2 cup of milk will be good for better taste and can be added instead of water at this stage.
You can dissolve a bit of saffron in warm milk & add it at the end. Garnish with coriander leaves.
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