Ingredients

500g boned lamb
2 medium onions, skinned, and chopped
2 teaspoon. freshly ground garlic
12 level teaspoon. chili powder
2 teaspoon. salt
- 11/2 teaspoon. ground coriander
1 teaspoon. ground cumin
1/2 level teaspoon. ground turmeric
1 teaspoon. black pepper
3 black cardamoms
1 inch cinnamon stick
2-3 tomatoes, chopped
1 ” piece ginger, peeled and ground
500g turnips
2 teaspoon. sugar
1 cup water

Method

1-Cut meat into 1/12 inch pieces. And put it in a bowl. Add yogurt to the meat and mix well. Add the ginger garlic paste and all the whole and ground spices including salt to the meat. Stir well to coat the meat thoroughly and mix all spices.Cover and leave to marinate at room temperature for about 3-4 hours.
2. While the meat is marinating, peel the turnips and cut into half if small, and quarters if large. Keep them in plenty of water.
3. Heat oil in a heavy based pan. Add the onions and stirring frequently,fry them until a pale golden color, taking care not to over brown them. Put the marinated meat and chopped tomatoes in it. Cook over low heat for about 45 minutes, stirring occasionally, until all the moisture has evaporated and meat is tender
4.Add the turnips and sugar. Mix well and cook for 3-4 minutes or until the oil separates from the gravy
5. Pour water in it, mix well, then cover with a tight fitting lid. Reduce the heat and allow to simmer gently until the oil separates and floats to the top and sauce is thickened.
6. Serve with white boiled rice.

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