Lamb Curry with Turnips

This lamb curry has a nice aroma and beautiful red color thanks to added Kasmiri red chili powder. Since turnips do not have much flavor, the spices in a curry sauce really boost their taste, and on the other hand, turnips make curry sauce a little bit sweeterand even more enjoyable

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Serves 4-6

  • 2 Ib 4 oz (1 kg) lamb, with bones
  • ½ cup yogurt
  • 4 tbsp ginger-garlic paste
  • 2 tsp Kashmiri red chili powder
  • 1 tsp paprica
  • salt to taste
  • 1 big onion, finely chopped
  • 4 green cardamoms
  • 2 black cardamoms
  • 2 bay leaves
  • 3 fresh green chilies
  • 2 tomatoes, puréd
  • 5 tbsp vegetable oil
  • 3 cups water
  • 3 turnips
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tbsp chopped fresh cilantro leaves to decorate

How to make Lamb Curry with Turnips:

  1. Cut the lamb into small pieces.
  2. Peel the turnips and cut into quorters. Prick each piece few times with a toothpick or fork. Sprinkle with a little salt. Leave in a room temperature for 30 minutes. Then rinse off the salt. Keep aside.
  3. Make a stock by boiling the lamb with the garlic, bay leaves, salt in 4 cups of water for about 30 mminutes. Remove from the heat. Remove the meat and set aside. Skim off the scum, strian and reserve the stock.
  4. Heat the vegetable oil in a large heavy-bottom pan. Add turnips and stir fry for about 10 minutes or till the outer skin start to begin to be crispy. Remove from the pan and place on the absorbing oil paper.
  5. Next, Add some oil to the pan. Add chopped onions and sauté for about 6 minuts on low-medium heat until onions turn golden brown. Then add garlic and ginger paste and stir fry for aditional 5 minutes.
  6. Add kashmiri red chili powder, cinnamon stick, turmeric, fennel, coriander powder, black and green cardamoms. Add 2-3 tbsp of water and mix well.
  7. Finely, add the meat, mix and stir fry meat for 2 minutes so that is evenly coated with spice mixture.
  8. Cover it and let the meat simmer for 10 minutes until the lamb realeases the moisture.
  9. Remove the lid, when the meat is almost dry, keep stiring it to achive a special flavor.
  10. Next, add salt, puréd tomatoes and cook stiring ocasionally for few minutes.
  11. Finaly, pour the stock, cover the pan, and cook on low heat for about 30 minutes.
  12. Add the turnips, green chilies and cook for 5 minutes till meat and turnips are tender.
  13. Now, adjust the salt. If the sauce is too thick (turnips absorb water) add some water, and cook for few minutes.


  • Instead of turnips, you can use potates. The dish would be just as good.
  • When you want the curry to be spicier increase the quantity of red chili powder.

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