Wednesday, 6 March 2013

Lamb and Turnip Curry

Assalamu alaikum wa rahmatullahi wa barakatuhu!



This recipe is for a Lamb and Turnip Curry. It is one of my favourite lamb curries, and according to my mother, is a traditional Punjabi winter dish. I forgot to take a picture of the end result, but trust me, it was delicious!

A Simple List of Ingredients:

1. Vegetable Oil
2. Onions
3. Lamb Leg Pieces
4. Tomatoes
5. Salt
6. Red Chilli Powder
7. Ground Turmeric (Haldi)
8. Ground Cumin
9. Ground Coriander
10. Crushed Ginger
11. Crushed Garlic
12. Turnips
13. Green Chillies
14. Green Coriander

Bismillah, let's begin!



In a large pot, heat a few tablespoons of vegetable oil, and add 4 peeled and sliced onions.



Cook the onions until golden brown.




Add 2 pounds lamb leg pieces.




Slice 2 tomatoes.




Add the sliced tomatoes, and stir through.




Add 1 teaspoon salt.




Add 2 teaspoon red chilli powder.




Add 1/2 teaspoon ground turmeric (haldi).




Add 2 teaspoon ground cumin.




Add 2 teaspoon ground coriander.




Add 1 teaspoon crushed ginger, and 1 teaspoon crushed garlic. Stir to combine.




Bring to the boil, and then simmer for 1 hour until the lamb is tender.




Next, take 2 turnips.




Peel and cube the turnips.




Add the turnips to the curry, and cook for 15 minutes or until soft. Sprinkle on a handful of fresh green coriander, and a few chopped green chillies.

Serve with the Punjabi favourite - roti!

Wasalaam!


Spice Enthusiast
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