Lamb Turnip Curry / Turnip Kari Kulambu

4.50 from 2 votes

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This is was my second time to cook with Turnip, earlier I have shared a Turnip Stir-fry recipe. The vegetable turnip was new to me and started surfing recipes for turnip, ended up my surfing when I saw that turnip pairs well with Lamb and thought why should not try out turnip lamb combination in Indian style.
Also I you can check out my other lamb and veggie combination Lamb potato curry, Lamb Ridge gourd curry and Lamb with Brinjal curry.
The curry was good with steamed rice and egg, but it will be too good with chapathi or any Indian breads. It has a good taste with wonderful and unique aroma (both turnip and lamb). Let us move on to the recipe.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Recipe Taste Salty, Savoury, Spicy
Servings 5
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Ingredients
  

  • ½ kg Lamb or Mutton
  • ¼ kg Turnip
  • 1 ½ Onions
  • ¼ teaspoon Mustard seeds
  • 2 ¼ teaspoon cumin seed
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Chili powder
  • 1 ½ teaspoon Coriander powder
  • 1 tbsp Ginger garlic paste
  • 3 tbsp Coconut grated
  • 2 sprig Curry leaves
  • Salt to taste
  • 1 tbsp Gingelly oil or cooking oil
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Instructions
 

  • Clean and chop the lamb (goat) pieces into medium size.
  • Peel and chop the turnip into medium pieces.
  • Peel and finely chop the onions.
  • Grind the grated coconut along with 2 tsp of cumin seeds to a fine paste by adding little water.
  • Heat oil in a pressure-cooker, add in the mustard, cumin seeds and curry leaves. Wait until they crackle.
  • Add in the onions along with the ginger-garlic paste and cook for few mins, until the raw smell goes off.
  • Pour in the ground coconut mixture and cook until the raw smell goes off or until the coconut paste turns brown in color.
  • Add in the chili powder, turmeric powder, coriander powder and cook for a min.
  • Add In the lamb pieces along with the turnip pieces followed by salt and cook until the raw smell goes off.
  • Pour in two cups of water and pressure-cook for 3 whistles.
  • Remove the lid, when the pressure subsides and transfer to a bowl.
  • Serve hot along with steamed rice for lunch or along with chapathi for dinner.

Please appreciate the author by voting!

4.50 from 2 votes

Recipe Nutrition

Calories: 355 kcal | Carbohydrates: 8 g | Protein: 18 g | Fat: 28 g | Saturated Fat: 11 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 12 g | Trans Fat: 0.01 g | Cholesterol: 73 mg | Sodium: 104 mg | Potassium: 414 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 161 IU | Vitamin C: 29 mg | Calcium: 57 mg | Iron: 3 mg
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Madraasi Deepa
Madraasi Deepa

One comment

  1. 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.4 stars

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