Tender braised lamb with turnips and mint (Shalgam gosht) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 198) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Radishes and greens with ginger and garlic (Mooli ka saag); Salt-crusted griddle flatbread with ghee (Naan)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The suggested garam masala is the book's "Coriander-scented untoasted blend" p. 30.

  • amraub on April 15, 2012

    The sauce on this dish is amazing. I was worried that the mint would be overwhelming, but it worked wonderfully and I especially liked the hint of heat from the chiles. I used lamb stewing meat that was on sale and pre-cut. The meat wasn't quite as tender as I would've liked, but the sauce more than made up for it. Make sure you have naan or something else on hand to sop up the sauce.

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