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Lamb and Turnip curry

serves 4


450g | 1lb lean diced lamb
4 tablespoons rapeseed oil
1 green chilli
1 large onion
3-4 spring onions
25g | 1oz ginger
3 cloves of garlic
2 teaspoons Yak Yeti Yak masala
3 tomatoes
1/2 red pepper
3-4 spring onions
4 medium turnips (400g | 14oz)



Split the chilli lengthwise in to 2 pieces that are still attached at the stalk
Peel and cut the onion in half lengthways from tip to root.  Finely slice each half of the onion from tip to root end.
Finely slice the ginger into rounds then slice across the round to make very thin matchsticks
Finely slice the garlic
Roughly chop the tomatoes
Deseed and slice the pepper lengthways
peel and cut the spring onions into roughly 4cm | 2 inch lengths
Peel and cut the turnips into approximately 1cm | 1/2inch square batons

Heat the oil in a large heavy bottomed pan or wok until it is shimmering,  stir-fry lamb until it's nicely browned all over, you will need to do this in several batches to avoid over filling the pan (if the lamb covers 1/2 -3/4 of the base of the pan that will be about right).  Set the lamb aside.

Add the chilli to the pan and let it sizzle for 20 seconds before you add the onion, ginger and garlic to the pan. Fry until the onion becomes translucent if it starts to brown a bit that's fine, add the Kathmandu masala and cook through until the spices start sticking to the bottom of the pan roughly 30 seconds to 1 minute. Add the tomato and stir the mixture to lift the spices from the bottom of the pan, cook stirring occasionally until the tomato has reduced and is starting to stick, scrape the stuck tomato from the bottom of the pan and cook a little more scraping the bottom of the pan as you go.  Once it becomes difficult to scrape the pan add 300 mils of water bring and bring the sauce back to the boil scraping any stuck juices from the sides and bottom of the pan.  Return the lamb to the pan and cook lid on for 15 minutes add the turnips and continue to cook for 20 minutes or until the lamb is tender and the turnips soft, check the pan a few times if your gravy is drying out add more water as needed. Once the lamb is tender remove the lid add the pepper and allowed to cook open until the gravy has reduced to a nice thick coating.  Lastly add the spring onion, check for salt and serve.


  • This is a lovely rich curry that goes well with fried rice, pilau rice or flatbreads, because of it's richness a simple dal and a light vegetable dish are perfect 
  • Try cooking extra of this curry.  It’s delicious reheated next day, served in wraps with a simple green salad, tomato and raita. A no effort meal

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