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Moghul Lamb With Turnips

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Ingredients

Adjust Servings:
2 onions peeled and coarsely chopped
4 garlic cloves peeled and coarsely chopped
1 tablespoon gingerroot peeled and coarsely chopped (about a 2-inch piece)
2 green chilies stemmed (mild or hot depending on your tastes)
2/3 cup oil
2 bay leaves (indian cassia leaves see description)
2 lbs boneless lamb shoulder cut into 1-inch cubes (or boneless leg)
1 pinch asafoetida powder
1 teaspoon chili powder
2 tablespoons ground coriander

Nutritional information

1019.7
Calories
781 g
Calories From Fat
86.8 g
Total Fat
26.1 g
Saturated Fat
164.3 mg
Cholesterol
1437.6 mg
Sodium
20.6 g
Carbs
5.4 g
Dietary Fiber
8.8 g
Sugars
41.4 g
Protein
601g
Serving Size

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Moghul Lamb With Turnips

Features:
    Cuisine:

    I can see this becoming a family favorite.

    • 135 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Moghul Lamb With Turnips


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    Steps

    1
    Done

    Place Onion, Garlic, Ginger and Chiles in a Food Processor and Chop to Form a Paste.

    2
    Done

    Heat Oil in a Dutch Oven and Add Onion Mixture and the Cassia Leaves. Fry Over High Heat For 5 Minutes, Reduce Heat to Medium and Fry Another 2 Minutes. Onions Should Be Just Starting to Brown. Add the Lamb and Stir Until All Pieces Are Coated With Onion Mixture. Fry 15 Minutes, Stirring Constantly.

    3
    Done

    Add the Asafoetida, Chili Powder, Coriander, Cumin, Turmeric and Garam Masala. Stir Well. Cook 2 Minutes. Add Tomato Paste and Yogurt and Cook 1 Minute. Add Salt and Pepper and Water a Little at a Time, Stirring After Each Addition. Cover Pan and Simmer 30 Minutes.

    4
    Done

    Add Turnips and Continue Simmering Another 45 Minutes, or Until Turnips Are Tender.

    5
    Done

    Serve Hot With Naan Bread.

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    Waverly Sheppard

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