Lamb Turnip Curry / Turnip Kari Kulambu

Lamb Turnip Curry / Turnip Kari Kulambu

This is was my second time to cook with Turnip, earlier I have shared a Turnip Stir-fry recipe. The vegetable turnip was new to me and started surfing recipes for turnip, ended up my surfing when I saw that turnip pairs well with Lamb and thought why should not try out turnip lamb combination in Indian style. Also I you can check out my other lamb and veggie combination – Lamb potato curry, Lamb Ridgegourd curry and Lamb with Brinjal curry.

The curry was good with steamed rice and egg, but it will be too good with chapathi or any Indian breads. It has a good taste with wonderful and unique aroma (both turnip and lamb). Let us move on to the recipe…

Lamb Turnip Curry / Turnip Kari Kulambu

Lamb Turnip Curry / Turnip Kari Kulambu

Ingredients:

  • Lamb / Mutton – ½ kg
  • Turnip – ¼ kg
  • Onions – 1 ½ nos
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 2 ¼ tsp
  • Turmeric powder – ½ tsp
  • Chili powder – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Ginger-garlic paste – 1 tbsp
  • Grated coconut – 3 tbsp
  • Curry leaves – two sprigs
  • Salt to taste
  • Gingelly oil or cooking oil – 1 tbsp

Preparation:

  • Clean and chop the lamb (goat) pieces into medium size.
  • Peel and chop the turnip into medium pieces.
  • Peel and finely chop the onions.
  • Grind the grated coconut along with 2 tsp of cumin seeds to a fine paste by adding little water.
  • Heat oil in a pressure-cooker, add in the mustard, cumin seeds and curry leaves. Wait until they crackle.
  • Add in the onions along with the ginger-garlic paste and cook for few mins, until the raw smell goes off.
  • Pour in the ground coconut mixture and cook until the raw smell goes off or until the coconut paste turns brown in color.
  • Add in the chili powder, turmeric powder, coriander powder and cook for a min.
  • Add In the lamb pieces along with the turnip pieces followed by salt and cook until the raw smell goes off.
  • Pour in two cups of water and pressure-cook for 3 whistles.
  • Remove the lid, when the pressure subsides and transfer to a bowl.

Serve hot along with steamed rice for lunch or along with chapathi for dinner.

 

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