Lamb and Turnip Curry (Kari Kulambu)
50 minutes
710 reads
About Lamb and Turnip Curry (Kari Kulambu)
This aromatic Lamb and Turnip Curry, also known as Turnip Kari Kulambu, is a delicious exploration of flavors. My second attempt cooking with turnips led me to this unique combination, inspired by the surprising pairing of lamb and turnips in Indian cuisine. The result is a hearty and flavorful curry with a wonderful aroma, distinct from both the lamb and the turnip.I've previously shared recipes for Turnip Stir-fry and other lamb and vegetable curries (Lamb Potato, Ridge Gourd, and Eggplant). This recipe, however, stands out for its unique blend of spices and textures. The subtle sweetness of the turnip beautifully complements the richness of the lamb.Serve this delightful curry with steamed rice and a fried egg for a complete meal, or enjoy it with chapathi or other Indian breads for a truly satisfying experience.
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Recipe Time & More
Prep10 minutes
Cook40 minutes
Total50 minutes
Ingredients
Meat & Vegetables
Spices & Aromatics
- 0.5 tsp Mustard Seeds
- 2.5 tsp Cumin Seeds 1 tsp for grinding with coconut, 1.5 tsp for tempering
- 0.5 tsp Turmeric Powder
- 1 tsp Chili Powder adjust to your spice preference
- 1.5 tsp Coriander Powder
- 1 tbsp Ginger Garlic Paste
- 3 tbsp Coconut freshly grated
- 2 sprigs Curry Leaves
Other Ingredients
- Salt to taste
- 1 tbsp Gingelly Oil or any cooking oil
- 2 cup Water may adjust based on desired consistency
Instructions
Preparation
- Clean and chop the lamb into 1-inch cubes.
- Peel and chop the turnip into 1-inch cubes.
- Finely chop the onions.
- Grind the grated coconut with 1 tsp of cumin seeds into a smooth paste, adding a little water as needed.
Cooking the Curry
- Heat the gingelly oil in a pressure cooker. Add mustard seeds and curry leaves; wait until they splutter.
- Add the finely chopped onions and ginger-garlic paste. Sauté for a few minutes until the raw smell disappears.
- Add the ground coconut paste and cook until it turns light brown, stirring frequently to prevent burning.
- Stir in chili powder, turmeric powder, and coriander powder. Cook for about a minute.
- Add the lamb and turnip cubes. Season with salt and sauté until the raw smell of the meat disappears.
- Pour in 2 cups of water. Close the pressure cooker and cook for 3 whistles.
- Once the pressure subsides, carefully release the steam and open the lid.
- Transfer the curry to a serving bowl.
- Serve hot with steamed rice or chapathi.
Recipe Notes
Expert Tips for the Best Lamb and Turnip Curry
- For a deeper flavor, marinate the lamb in a mixture of yogurt, ginger-garlic paste, and spices for at least 30 minutes before cooking.
- If using bone-in lamb, increase the cooking time accordingly. The lamb should be tender and easily fall apart.
- Adjust the amount of chili powder according to your spice preference. Start with less and add more to taste.
- For a richer curry, add a tablespoon of cream or coconut milk at the end of the cooking process.
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Recipe Nutrition
Calories: 355kcalCarbohydrates: 8gProtein: 18gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 73mgSodium: 104mgPotassium: 414mgFiber: 2gSugar: 4gVitamin A: 161IUVitamin C: 29mgCalcium: 57mgIron: 3mg
Madraasi Deepa
Articles: 146
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I was searching for a recipe that I used to make decades ago to refresh my memory. I’m going to adapt your recipe for my Instant Pot. I will use lamb, potato, turnip, and onion (sliced thin and layered) along with the seasonings. My recipe also includes chicken broth. Can’t wait to get started. Thank you.