2 Ib4 oz/1 kg lamb, with bones

½ cup yogurt

2 tsp garam masala

4 tbsp ginger-garlic paste

½ tsp chili powder

salt to taste

1 big onion, finely chopped

4 green cardamoms

2 bay leaves

3 fresh green chilies, chopped

1 tomatoe, chopped

1 tbsp tomato paste

¼ cup vegetable oil

3 cups water

3 turnips

1 tsp coriander powder

1 tsp cumin powder

2 tbsp chopped fresh cilantro leaves to decorate


Cut the lamb into small pieces.Mix the yogurt, garam masala, ginger-garlic paste, chili powder and salt together in a large bowl, stirring to mix well.

Put the meat to the yogurt mixture. Marinate for 1 h.Heat the vegetable oil in a large heavy-bottom pan. Add the onions, cardamoms, green chilies and bay leaves and fry until the onion is golden.

Add the marinated meat to the pan and stir fry for 20 minutes.Add the chopped tomato, and stir fry for 5 minutes stirring constantly.

Add the water, cover and let slimmer over low heat for 1h. (If the sauce it too watery them remove the lid, increase the heat slightly and cook until the sauce has thickened to the correct consistency).

When the lamb is soft finally add turnips. Cook for 20 minutes or until turnips are soft.

Transfer the curry to to serving plates, garnish with cilantro. Serve hot with rice.

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