Moghul Lamb with Turnips
Treat your taste buds to a culinary masterpiece with Moghul Lamb with Turnips, a rich and aromatic dish inspired by the opulence of Mughal cuisine. Tender chunks of lamb shoulder are slow-cooked to perfection with earthy turnips, fragrant spices like cinnamon, cardamom, and cloves, and a creamy yogurt-based gravy. This hearty curry combines the bold depth of traditional Indian flavors with the subtle sweetness of turnips, creating a balance that’s sure to impress. Cooked in ghee for an authentic touch and finished with a sprinkle of garam masala and fresh cilantro, this dish is perfect for a cozy family meal or a festive occasion. Serve it with naan, parathas, or steamed basmati rice for a truly indulgent dining experience. Great for fans of Indian lamb curries and slow-cooked comfort food!
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Recipe Information
Ingredients
- 700 g lamb shoulder (boneless, cut into 1-inch pieces)
- 400 g turnips (peeled and quartered)
- 2 medium onions (finely sliced)
- 2 tbsp ginger-garlic paste
- 120 ml plain yogurt
- 3 tbsp ghee (clarified butter) or vegetable oil
- 1 inch cinnamon stick
- 4 pieces green cardamom pods
- 4 pieces cloves
- 1 tsp cumin seeds
- 1 tbsp coriander powder
- 0.5 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp garam masala
- 1.5 tsp salt
- 500 ml water
- 2 tbsp fresh cilantro (chopped, for garnish)
Instructions
Heat the ghee or vegetable oil in a large heavy-bottomed pot over medium heat.
Add the cinnamon stick, cardamom pods, cloves, and cumin seeds. Stir until they release their aroma, about 1 minute.
Add the sliced onions and cook, stirring occasionally, until golden brown, around 8-10 minutes.
Stir in the ginger-garlic paste and cook for another 2 minutes until fragrant.
Add the lamb pieces to the pot and cook on high heat, stirring frequently, until the lamb is browned on all sides, about 5-7 minutes.
Lower the heat and mix in the yogurt, coriander powder, turmeric powder, red chili powder, and salt. Stir well to coat the lamb evenly with the spices.
Add the water to the pot, bring it to a boil, and then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally.
While the lamb is cooking, blanch the turnips in boiling water for 5 minutes. Drain and set aside.
After 45 minutes, add the blanched turnips to the pot with the lamb. Stir gently to combine.
Continue simmering the curry for another 30 minutes, or until the lamb is tender and the turnips are soft, but not mushy.
Stir in the garam masala and adjust seasoning with salt if necessary.
Garnish the dish with fresh chopped cilantro and serve hot with naan, steamed rice, or parathas.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.2 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 167 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 911 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
