Meat and Turnip Curry Recipe

Meat and Turnip Curry Recipe

Ingredients :

1/2 kg

1

1/4 teaspoon

2 teaspoons

2 teaspoons

1 tablespoon

1 tablespoon

1 teaspoon

1 tablespoon

1 1/2 tablespoons

1

 

Turnips

6

1/4 teaspoon

 

Shabdeg

1/2 kg

3 tablespoons

3

1 teaspoon

1 teaspoon

1 1/2 teaspoons

1 1/2 teaspoons

1/2 teaspoon

1 teaspoon

1 teaspoon

1 teaspoon

1 teaspoon

1 teaspoon

1 tablespoon

1 cup

3 tablespoons

1-2 tablespoons

2 teaspoons

1 up

1/4 teaspoon

Minced mutton

Egg, lightly beaten

Tenderon powder

Garlic paste

Ginger paste

Chopped coriander leaves

Chopped green chilies

Salt

Powdered poppy seeds

Parched gram, ground

Medium onion, roasted and ground

Oil for deep frying

 

Medium turnips

Salt

Oil for shallow frying

 

Boneless mutton

Oil

Medium onions, grated

Garlic paste

Ginger paste

Garam masala powder

Kashmiri chili powder

Asafoetida powder

Ginger powder

Powdered aniseed

powdered caraway seeds

Powdered green cardamom

Turmeric powder

Dry fenugreek leaves

Curd, whisked

Powdered almond

Lime juice

Salt

Fresh tomato puree

Saffron soaked in 1 tablespoon kewra water

Method :

Meatballs

  • Mix together all ingredients for meatballs, except oil and shape into turnip-sized balls.

  • Heat oil for deep frying in a deep frying pan and fry meatballs till brown.

  • Drain and set aside.

Turnips

  • Peel turnips but keep whole.

  • Prick with a fork and sprinkle with salt.

  • Heat oil for shallow frying in a frying pan and fry turnips till golden.

  • Drain and set aside.

Shabdeg

  • Wash meat, pat dry and cut into 5 cm cubes.

  • Heat oil in a non-stick pan, which has a tight fitting lid.

  • Add meat, onions, garlic, ginger, spice powders and fenugreek leaves, and fry stirring frequently till brown.

  • Gently add meatballs, turnips and remaining ingredients except saffron-flavored kewra water.

  • Stir in 2 cups water, cover pan and simmer over low heat for an hour.

  • Sprinkle in saffron flavored kewra water and serve.

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