Recipe by Outta Here
This is a "special occasion" dish from from the Punjab region of India. The site does no recognize cassia leaves (Indian bay leaf) so I typed regular bay leaves. Cassia leaves and asafoetida can be found in Indian spice shops. You can purchase garam masala or make your own. Several good recipes are posted on the site. If you use very small baby turnips, no need to peel them. Just cut off stems. If you use larger turnips, peel and halve them.
Top Review by breezermom
I had extra turnips and lamb from making Recipe #429476 during ZWT8, so decided to make this recipe too. Have to admit, I liked this recipe better than the one I originally bought the lamb and turnips for. I'm an oddity, in that I really like turnips. This was a new experience for me though, combining these spices with an old standby. Really enjoyed this very different taste for me. Smelled wonderful tonight while it was cooking on my stove. Thanks for sharing! Made for ZWT8.
- 2 onions, peeled and coarsely chopped
- 4 garlic cloves, peeled and coarsely chopped
- 1 tablespoon gingerroot, peeled and coarsely chopped (about a 2-inch piece)
- 2 green chilies, stemmed (mild or hot, depending on your tastes)
- 2⁄3 cup oil
- 2 bay leaves (Indian cassia leaves, see description)
- 2 lbs boneless lamb shoulder, cut into 1-inch cubes (or boneless leg)
- 1 pinch asafoetida powder
- 1 teaspoon chili powder
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 1⁄4 teaspoon ground turmeric
- 1⁄2 teaspoon garam masala
- 1 tablespoon tomato paste
- 2 tablespoons plain yogurt
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 cups water
- 1 lb baby turnip
Directions See How It's Made
- 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.
- 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.
- Add turnips and continue simmering another 45 minutes, or until turnips are tender.
- Serve hot with naan bread.