MUTTON WITH TURNIPS

Preparation Method :

• Heat oil in a frying pan over medium heat, add onion, reserving the rest, and fry till golden. Remove, drain on absorbent paper and grind to a smooth paste.
• In the same oil, fry the turnip wedges till golden. Remove, drain on absorbent paper and set aside.
• In a mixing bowl, combine the lamb with half the ginger-garlic paste, the fried onion paste, chilli powder and salt and leave to marinate for 20 minutes.
• Heat the clarified batter in a large frying pan; add bay leaf, black cardamoms, cinnamon, cloves and mace.
• When the spice crackle, add remaining ginger- garlic paste, coriander powder, cumin powder and reserved sliced onions, and cook till golden.
• Mix in green chilli paste, turmeric, tomato puree and salt, and cook till the oil floats on the surface.
• Add the marinated meat, stock and fried turnips and mix well. Cook on a low heat, stirring occasionally, till the meat is tender.
• Sprinkle over with garam masala power and fresh coriander, cook for a minute and remove from heat. Serve hot with rotis.