|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....|
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|
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.