Ingredients
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Instructions
- In a food processor, pulse the onion, garlic, and ginger until finely minced.
- Trim the fat off of the lamb, and chop into 1" cubes. Reserve the bone, and add later with the turnips, if you have it.
- Chop turnips into 1/2 inch cubes, and set aside.
- In a 6 quart, heavy bottomed pot, melt the butter and saute the onion mixture until it begins to brown.
- Grind the DIY Garam Masala.
- When the onion has browned, add the spices and stir until thoroughly coated.
- Next, turn up the heat to HIGH and fry the meat, stirring continuously until browned. Add water, if needed, to prevent sticking.
- Once the meat has browned, turn the heat down to medium, add the turnips, salt, and the water. There should be enough water to cover the contents halfway.
- Bring to a simmer, then cover, and reduce heat. Simmer for 40 minutes to an hour. Or until meat is very tender.
- The mixture should reduce to a thick sauce. If it is still rather "soupy," then boil, uncovered, until it reduces nicely.
- When the sauce is thick, add the chopped greens and simmer for 5 minutes. Add more salt to taste at the end.
- Serve over rice or with naan. Garnish with fresh cilantro and garam masala.
I tried the recipe and it turned out really good. Thank you very much for the recipe. This recipe is really similar to mine.