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Ingredients
- 2 lbs lamb shoulder in 1" cubes
- 1 onion(s)
- 1 bulb garlic ~ 8 cloves
- 4 inch ginger
- 2 cups turnips chopped (plus the greens if you have them)
- 1 bunch leafy greens chopped (like kale, turnip, or mustard greens)
- 1/2 cup Ghee
- 1 TBSP cumin ground
- 1 TBSP coriander ground
- 1 TBSP DIY garam masala
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp peppercorns, black ground
- 1/2 tsp cinnamon ground
- 1/4 tsp cloves ground
- 1/4 tsp cardamom, green ground
- 1 tsp Himalayan pink salt or to taste
- 1 cup filtered water
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.