Ghosht Shalgam (Lamb and Turnip Curry)

• 650 g leg of lamb on the bone, cut into medium sized pieces
• 500 g turnips, peeled and quartered
• 250 g onions, finely sliced
• 250 g tomatoes, roughly chopped
• 80 ml oil
• 1 tbsp salt, or 1/2 tablespoon
• 1 tbsp coriander powder, or 1/2 tablespoon
• 1 tbsp Kashmiri chilli powder, or 1/2 tablespoon
• 1 tsp regular chilli powder
• 1 tsp turmeric
• ginger and garlic paste, frozen cubes or 1 tbsp each paste
• 4 bullet chillies, sliced, optional
• 1 tbsp garam masala, or 1/2 tablespoon homemade
• fresh coriander, chopped, for garnish
• water

Preparation

1. Step 1

   4:33
   Heat oil in a pan over medium heat. Add the finely sliced onions and fry until lightly golden brown, about 6-8 minutes.
2. Step 2

   5:05
   Add the ginger and garlic (frozen cubes or paste) and fry for about 1 minute to cook off the rawness.
3. Step 3

   5:14
   Add the lamb pieces, salt, coriander powder, Kashmiri chilli powder, regular chilli powder, and turmeric. Fry together for 5-6 minutes to brown the meat slightly.
4. Step 4

   5:43
   Add the roughly chopped tomatoes and about 80ml of boiled water. Stir through, bring back up to temperature, then reduce heat to low, cover with a lid, and cook for 30 minutes. Check and continue cooking for an additional 15-20 minutes until the meat is tender and a knife inserted meets little resistance.
5. Step 5

   8:03
   Increase heat to medium. Bhun (bhuna) the mixture by stirring and cooking out the remaining moisture for 8-10 minutes until the oil begins to separate. Add small amounts of boiled water as needed during this process.
6. Step 6

   9:17
   Add the peeled and quartered turnips. Continue the bhun process over medium heat for about 20 minutes, stirring and adding small amounts of water as needed, until the turnips begin to soften.
7. Step 7

   10:32
   Add the sliced bullet chillies (if using) and 300ml of boiled water. Stir, reduce heat to low, cover, and simmer for 25-30 minutes until the turnips are fully cooked but still hold their shape and the lamb is very tender.
8. Step 8

   12:13
   Stir in the garam masala and chopped fresh coriander. Mix well to finish the curry.