Tender Lamb Curry with Turnips & Greens
This lamb curry is rich and savory, with fragrant spices without being spicy. The turnips add a hearty quality in addition to the meat, and the greens offset the richness with just the right amount of leafy bitterness.
  • 2lbs lamb shoulderin 1″ cubes
  • 1 onion(s)
  • 1bulb garlic~ 8 cloves
  • 4inch ginger
  • 2cups turnipschopped (plus the greens if you have them)
  • 1bunch leafy greenschopped (like kale, turnip, or mustard greens)
  • 1/2cup Ghee
  • 1TBSP cuminground
  • 1TBSP corianderground
  • 1TBSP DIY garam masala
  • 1tsp turmeric
  • 1tsp paprika
  • 1/2tsp peppercorns, blackground
  • 1/2tsp cinnamonground
  • 1/4tsp clovesground
  • 1/4tsp cardamom, greenground
  • 1tsp Himalayan pink saltor to taste
  • 1cup filtered water
  1. In a food processor, pulse the onion, garlic, and ginger until finely minced.
  2. 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.
  3. Chop turnips into 1/2 inch cubes, and set aside.
  4. In a 6 quart, heavy bottomed pot, melt the butter and saute the onion mixture until it begins to brown.
  5. Grind the DIY Garam Masala.
  6. When the onion has browned, add the spices and stir until thoroughly coated.
  7. Next, turn up the heat to HIGH and fry the meat, stirring continuously until browned. Add water, if needed, to prevent sticking.
  8. 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.
  9. Bring to a simmer, then cover, and reduce heat. Simmer for 40 minutes to an hour. Or until meat is very tender.
  10. The mixture should reduce to a thick sauce. If it is still rather “soupy,” then boil, uncovered, until it reduces nicely.
  11. When the sauce is thick, add the chopped greens and simmer for 5 minutes. Add more salt to taste at the end.
  12. Serve over rice or with naan. Garnish with fresh cilantro and garam masala.