KASHMIRI LAMB CURRY WITH TURNIPS

Kashmiri Lamb Curry with Turnips image

Number Of Ingredients 21

3 tablespoons melted ghee or vegetable oil
1 small onion, cut in half lengthwise and thinly sliced
2 1/2 pounds , mixed rib lamb chops, and boneless leg of lamb or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1 1/2-inch pieces
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1 large onion, finely chopped
1/8 teaspoon ground asafoetida
1 teaspoon Garam Masala
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
2 tablespoons peeled minced fresh ginger
1 tablespoon ground fennel seeds
1 tablespoon ground coriander
1 teaspoon dried mango powder
1 teaspoon sugar
1 1/2 cups nonfat plain yogurt, whisked until smooth
3 to 4 cups water
1 pound , baby turnips, , trimmed and left whole or halved lengthwise
1/4 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon saffron threads
2 tablespoons milk (with the saffron above added)

Steps:

1. Heat the ghee in a large nonstick saucepan over medium-high heat and cook the sliced onion, stirring, until golden, about 5 minutes. Remove from the pan and reserve for garnish.2. To the pan add the lamb, chopped onion, asafoetida, garam masala, cayenne pepper, turmeric, and salt and cook, stirring, over low heat until the lamb is well-browned, about 25 minutes.3. Add the ginger, fennel seeds, coriander, mango powder, and sugar and stir another 7 to 10 minutes, adding 1 to 2 tablespoons of water if the meat sticks to the pan. Add the yogurt, a few tablespoons at a time, stirring constantly and letting the first bit dry before adding more, until all of it is absorbed, about 30 minutes.4. Mix in the water, cover the pan, and simmer about 1 1/2 hours over low heat until the meat is fork-tender and the sauce is thick. Add the turnips during the last 20 to 30 minutes of cooking, to give them enough time to soften.5. When the turnips are soft, scatter the reserved fried onions, cilantro, and saffron milk on top. Cover and cook over low heat about 15 minutes to blend the flavors. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves