Pan Roasted Lamb with Turnips

SERVES 6

2 medium onions, roughly chopped
4 cloves garlic, roughly chopped
2 tablespoons ginger, roughly chopped
2 green chilies
2 tablespoons vegetable oil
2 bay leaves
2 pounds boneless lamb, cut into 1-inch cubes
1 teaspoon chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
¼ teaspoon ground turmeric
½ teaspoon garam masala
1 tablespoon tomato paste
2 tablespoons plain yogurt
Salt to taste

Place the onions, garlic, ginger and chilies in a blender and process to a paste.

Heat the oil in a large skillet on medium high heat and add the onion mixture with the bay leaves. Cook, stirring until the onions turn golden brown, about 5 to 7 minutes. Add the meat and stir until all the pieces are thoroughly coated with the onion mixture for 15 minutes.

Add the chili powder, coriander, cumin, turmeric, and garam masala and stir in well. Cook for 1 to 2 minutes. Add the tomato paste and yogurt. Fry for another minute and season it with salt and pepper. Pour in 2 cups of water a little at a time, stirring into the mixture after each addition, until you have a rich, thick sauce. Cover the pan and simmer for 30 minutes.

Add the turnips to the pan and continue simmering for another 20 to 25 minutes, or until both the lamb and turnips have completely softened and the oil has separated from the sauce and turned bright orange.