Lamb & turnip curry

Serves: 4-5 | Preparation Time: 45 min


  • 400g small white turnips 
  • salt 
  • 400g onions, chopped 
  • 2 cloves garlic, minced 
  • 2 tbsp ginger, finely chopped 
  • 1 can tomatoes, about 400 g 
  • 300g lamb bones for stock 
  • 1bay leave 
  • oil, vegetable oil or ghee 
  • 1 tbsp chili powder 
  • ½ tsp paprika 
  • 1 tsp turmeric 
  • 1 tsp fennel, ground in a mortar 
  • ½ tsp ground coriander 
  • 4 black cardamom pods 
  • 6 green cardamom pods 
  • 1 stick cinnamon 
  • 800g lamb for stewing, cubed, without fat 


Cook lamb bones with ½ litre of water, 1 clove of garlic and bay leaf for 1 hour. Then pour through a sieve.

Peel the white turnips and cut into slices, not too thin. Sprinkle with salt, rub well and let stand at least 1 hour at room temperature. Then rinse off salt and drain turnips.
Heat 3 tablespoons of oil in a frying pan, fry turnips for about 20 minutes until they are golden brown and slightly crispy. Turn over a few times, so that they brown on all sides. Remove from pan and drain on kitchen paper.

Heat oil in a saucepan. Cook the onions for about 20 minutes, at low to medium heat until they are golden brown.

Add chopped ginger and one half of the garlic and cook for 5 more minutes.
Now add chili powder, paprika powder, ground turmeric, fennel, coriander, cardamom, cinnamon, 1 tablespoon oil, 2 tablespoons of water, add lamb and mix well. Stir meat constantly for about 2 minutes, it should be completely coated with the spices. Cover and let simmer for about 10 minutes over medium heat.

Once the liquid is almost completely absorbed, remove the lid. Stir with a wooden spoon for about 5 minutes, stir constantly.

Add salt and tomatoes mix well. Add broth, cover with a lid and let it simmer for about 30 minutes. About 5 minutes before serving, add the white turnips.

Add salt if necessary, cook a few more minutes, then serve.