Moghul Lamb with Turnips

Name: Moghul Lamb with Turnips
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 onions; 4 garlic cloves; 1 tbsp gingerroot; 2 green chilies; 0.667 cup oil; 2 bay leaves; 2 lb boneless lamb shoulder; 1 pinch asafoetida powder; 1 tsp chili powder; 2 tbsp ground coriander; 2 tbsp ground cumin; 0.25 tsp ground turmeric; 0.5 tsp garam masala; 1 tbsp tomato paste; 2 tbsp plain yogurt; 2 tsp salt; 1 tsp ground black pepper; 2 cup water; 1 lb baby turnip

Gently simmered lamb, turnip and green chilies, warmed with bay leaves and asafoetida, a South Asian dish. It comes to the table with naan bread.

1 hr 55 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 100 min · 115 min total
Difficulty: medium

1
Place onion, garlic, ginger and chiles in a food processor and chop to form a paste. Heat oil in a Dutch oven and add onion mixture and the cassia leaves. Fry over high heat for 5 minutes, reduce heat to medium and fry another 2 minutes. Onions should be just starting to brown. Add the lamb and stir until all pieces are coated with onion mixture. Fry 15 minutes, stirring constantly.
2
Add the asafoetida, chili powder, coriander, cumin, turmeric and garam masala. Stir well. Cook 2 minutes. Add tomato paste and yogurt and cook 1 minute. Add salt and pepper and water a little at a time, stirring after each addition. Cover pan and simmer 30 minutes.
3
Add turnips and continue simmering another 45 minutes, or until turnips are tender. Serve hot with naan bread.
45 min