Shalgam Gosht....

Mutton with Turnips


	11 oz.      	 small turnips
	5 tbs 		OIL
	2 Nos. 		Onion
	2 Nos.. 	Garlic clove
	1½  inch pieces Ginger
	1½  Nos. 	Red Tomatoes
	9  oz 		Lamb bones for stock
	1  Nos. 	bay leaf
	1½  tbs.  	Paprika Powder
	1 tsp. 		Turmeric Powder
	¾  tsp. 	fennel powder
	1  tsp.  	Cayenne pepper
	1½  tsp. 	Coriander Powder1
	2  Nos. 	Black Cardamom
	4 Nos. 		Green Cardamoms
	1½ lb 		Stewing lamb cut into pieces


  • Peel the turnips and cut into quarters.
    Prick each pieces several times with a tooth pick.
    Sprinkle with a little salt and rub in well.
    Leave at room temperature to degorge for at least 1 hour,
    then rinse off salt and set aside.
  • Chop the onions,1 clove of garlic and the ginger.
    Cut the tomatoes in half and grate, discarding the remaining.
    Alternatively puree the peeled tomatoes in blender.
  • Make a stock by boiling the lamb bones for 45 minutes in
    2 cup of water along with the remaining cloves of garlic
    and bay leaf,and strain.
  • In the frying pan heat 3 tbs. of the oil and fry the
    turnips for about 20 minutes until they are pale gold in color.
    Remove the turnips and drain on paper towels.
  • Put the oil from the pan into a cooking pot.
    Add 1 tablespoon of remaining oil.
    Add the chopped oinionand sauté for about 20-25 minutes
    over a low heat to moderate heat until golden brown.
    Make sure the heat is not too high or they fry unevenly.
    then add the chopped ginger and garlic and continue to
    sauté for a further 5 minutes.
  • Add the cayenne,paprika,turmeric,fennel and coriander powder
    the cardamoms ,2 tablespoon water,the remaining 1 tablespoon of
    oil and the lamb,and mix well.
    Stir-fry the meat for 2 minutes so that it is evenly coated with spices.
    Cover the pot and simmer about 10 minutes until the meat releases moisture
    which mingles with the spices and re-absorbed.
  • Remove lid when the meat is almost dry.then, with a cooking spoon,
    stir and turn the meat over several times, for 5 minutes.
    This continuous stirring enables the spice mixture around the meat
    to come into contact with the heat at the bottom of the pot,
    and gives the dish its special flavor.
    It is known as the buna process.
  • Season with 1½teaspoons salt,add the pureed tomato and
    again stir and turn the meat.Pour in the stock,cover the pan
    and simmer for about 30 minutes.About 5 minutes before the meat is tender,
    add the turnips.Turn off the heat when the meat and turnips are tender.
    If the dish is not to be eaten for some time turnips will
    continue to absorb some of the curry.So, when re heating,
    if more curry is desired just add extra water as required.
    Taste for seasoning, add salt if necessary,and
    cook for couple of minutes.Remove bones before serving.
  • Note This curry is deep red in color but as hot as it looks.
    If you want it hotter then increase the quantity of cayenne pepper.

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