Indian Food
 

View BasketPay For Items

Recipe for Lamb with TurnipsClick image to enlarge

Recipe for Lamb with Turnips

Recipe for Lamb with Turnips

(Ref: RCP081)

FREE: But, if you like the recipe, and care to donate to our chosen charity, please add to basket - thank you: 1.00


Quantity:  

This recipe comes from one of our regular customers, Shahida from Dumfries & Galloway in Scotland, and is absolutely superb. A truly hearty dish which we thoroughly enjoyed after a long walk in the country....

Serves:

6

Preparation Time:

15-minutes.

Cooking Time:

1.5 hours.

Ingredients:

1kg Lamb, or Beef, diced
 
 1.5kg Turnips, peeled and diced 
 2-large onions, coarsely chopped 
 1-inch cube of root-ginger, finely chopped 
 8 cloves garlic, peeled and finely chopped
 1 tin chopped tomatoes
 1 tsp Bolsts Hot Curry Powder 
 1 tsp garam masala 
 1 tsp chilli powder, or to taste 
 1 tsp ground turmeric 
 1 tsp Fenugreek Leaves 
 2 tsp Ground Coriander 
 2 tbsps finely chopped coriander leaves 
 1.5 pints water

Instructions:

1. Peel and coarsely chop the onions.
2. Peel and finely chop the Garlic.
3. Cut the Lamb or beef into approx 1 inch cubes.
4. Put the Lamb, Onions, Garlic, Spices and Tinned Tomatoes into a large pan or wok. Cover with approx 1 pint of water.
5. Bring to the boil, stir well and reduce heat. Simmer, stirring regularly, for about an hour or until the water is almost gone and the Lamb is cooked to your liking.
6. Peel and chop the Turnips into 1 inch cubes. Add these to the Lamb in the pot and add the remaing 1/2 pint of water.
7. Bring back to the boil, stir and simmer for a further 15-20 minutes. Check the Turnips are cooked to your liking using a kitchen knife.
8. Add freshly chopped coriander leaves, stir well and serve...Voila!

Serving ideas: Serve with Plain Rice, Pilau Rice, Naan or Chappatis.

Testimonial:

"Dear Spices of India, Thank you very much for a prompt and efficient service. I will most definately use Spices of India again and without question recommend this service to all my friends and family. Again thank you."

- Julie Lewis