Gonglu gosht

Gonglu gosht or lamb & turnip curry is a curry that takes me straight to my childhood as it's something my mum would make often as I loved any kind of vegetable with lamb curry.

I had a random craving for it a few days ago so just had to make it.

To serve 4- 6 people you will need:

1kg lamb - ideally on the bone
4 medium onions sliced
1 bay leaf
1 level tsp curry powder (hot)
1/2 tsp chilli powder
1 tsp turmeric
1 tsp salt
1 tsp black pepper
2 black cardamom
3 cloves
1 tin chopped tomato
3 green chillies
1 whole bulb of garlic
1 inch peice of ginger crushed
1 small turnip par boiled & cut into chunks

• Start by placing all the ingredients ( except for the turnip ) into a heavy based pan

• Add enough water so that it just comes above the lamb. Give it a good stir then place on a medium heat and leave to simmer

• Simmer everything together until the onions & tomatoes have broken down, the garlic cloves are nice & soft & the lamb has no pinkness  - you may need to top the water up a couple of times until everything has broken down and mixed together.

• Once you have what looks like a curry sauce, add in the oil and on a medium to high heat, cook the lamb to brown all over & for the moisture to evaporate - stirring intermittently ensuring it doesn't catch & burn.

• Once the moisture has evaporated add in the turnip and cook together- again stirring intermittently- until the turnip is soft & cooked completely & the oil begins to separate

• Once the oil has separated add in enough freshly boiled water to cover the lamb & on a medium heat let it reduce & thicken up to your desired consistency.

• Alternatively you can add just a splash of water to slightly loosen the consistency & leave as a dry curry/ a bhuna.

• Garnish with fresh coriander & Serve with chappatis or naan