A warming curry from Ravinder Bhogal.
Ingredients
- 500 g medium turnips peeled and quartered
- sea salt to taste
- 4 tbsp ghee
- 1 cinnamon stick
- 1 bay leaf
- 2 black cardamom pods bashed but left whole
- 8 green cardamom pods bashed but left whole
- 2 red onions finely chopped
- 5 garlic cloves finely chopped
- 1 tbsp freshly grated ginger
- 2 tsp red kashmiri chilli powder
- 1 tsp turmeric
- 1 heaped tsp heapedground fennel seeds
- 1 heaped tsp ground ginger
- 1 kg lamb shoulder cut into bite-sized chunks
- 200 g pureed tinned tomatoes or passata
Servings:
Instructions
- Put the turnips in a colander, sprinkle over a teaspoon of salt and massage them well. Leave them for an hour, then wash and dry them thoroughly.
- Heat half the ghee in a large saucepan or cast-iron casserole and fry the turnips until they are golden brown all over. Drain on kitchen paper.
- Add the remaining ghee to the pan, put it back over the heat and, once hot, add the cinnamon stick, bay leaf, black and green cardamom pods and, once fragrant, add the onions and lower the heat.
- Fry the onions for 15-25 minutes or until they are well caramelised and sticky, then add the garlic and ginger. Sauté till the both are cooked, then add the chilli powder, turmeric, fennel seeds, ground ginger and fry again for a further two minutes.
- Now add the meat, stir well and cook for 10 minutes so it is sealed and covered in the spice paste. Pour in the pureed tomatoes and season well. Add 300ml water, cover and simmer over a low heat for 45 minutes.
- Next, add the turnips, cover and cook for about 20-25 minutes, until they and the meat are tender. Serve with rice or hot puffs of naan, chapatti or parathas.
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