Last night, Frank and I made lamb and turnip curry for the first time, and it just might be my new favorite! The curry sauce features rich, deep flavor combinations and healing spices, set in an onion, ginger, garlic pureé. It was to die for.
This particular curry originates from the punjab region of India, when the Moghuls ruled the land. It was served in the palaces to the royals—and rightly so! This curry was a treat during every part of the cooking and eating. You start by making an onion puree and simmering that in coconut oil and ghee. The smell of the simmering onions was heavenly. Then, I added the spices, which created such a wonderful aroma, that I literally kept inhaling over and over, above the simmering pot. Then, you fry the meat in the onions and spices. MMMMMMMMMMMMMM. Taste test time. OMG.
I think I must have died and gone to heaven. :)
So without further ado, here is the recipe, so that you, too, can treat yourself like royalty!
Lamb & Turnip Curry
Pureé the following in a food processor or Vitamix.
- – 2 onions
- – 10-12 garlic cloves
- – 2 inch piece of ginger
Heat 2/3 of a cup of coconut oil and 2 TBSP of ghee in a large, deep, heavy-based pot.
Add the onion mixture when the oil is hot, along with 3 cassia leaves.
Fry the onion on high heat for 5-6 minutes, and then reduce to medium heat and fry for another 3 minutes. We want to get the onions to turn a beautiful golden color, but not brown.
This next part is crucial to the success of the dish.
Take around 2 lbs of lamb and cut it into 1 inch cubes. (Buy here)
***TIP: If you can, try to get a roast with bones in it, and add the bones to the curry for a richer, more flavorful broth.
Add the meat to the onion mixture, and FRY on medium-high heat, STIRRING CONSTANTLY, for 15 minutes. Your arm might get tired, but this is key! The longer you fry the meat, the more flavor it will absorb and the more tender it will be.
When the oil begins to separate from the meat, it is done, and it is time to add the spices.
- – 2 TBSP ground coriander (buy here)
- – 2 TBSP ground cumin (buy here)
- – 1/2 tsp garam masala (buy here)
- – 1/2 tsp turmeric (buy here)
- – Cayenne pepper—1/4 tsp: mild heat, 1/2 tsp: medium heat, 1 tsp: hot (buy here)
- – Pinch of asofoetida (buy here)
Add everything but the salt and pepper. It is very important not to add the salt at this point.
Thoroughly incorporate the spices, and cook for 1-2 minutes. Then, add 2 TBSP plain yogurt or kefir and 1 TBSP of tomato paste.
Fry for another minute, stirring constantly, then add the salt and pepper, and stir well.
Gradually add 2 cups of water, a 1/4 cup or so at a time so that you don’t cool down the pot. We want to keep the curry at a gentle simmer during this time in order to create a rich, thick sauce.
Cover the pan, reduce heat, simmer for 30 minutes. Check your pot halfway through to make sure it is still simmering. You want to keep it on the lowest heat possible while still maintaining a simmer.
After 30 minutes, add 1 lb of chopped turnips, and continue simmering for another 45 minutes or until the turnips are sufficiently soft.
Serve over quinoa or rice.