Best 6 Moghul Lamb With Turnips Recipes

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Tantalize your taste buds with the exquisite flavors of Moghul Lamb with Turnips, a dish steeped in the rich culinary traditions of India. This delectable recipe, a symphony of spices and succulent lamb, promises a journey through the Mughal Empire's opulent kitchens. As you embark on this culinary adventure, discover the secrets behind creating this aromatic masterpiece, from selecting the finest lamb cuts to layering aromatic spices. Delve into the art of slow-cooking, allowing the lamb to tenderize and absorb the intoxicating flavors of ginger, garlic, cumin, and coriander. Alongside the lamb, turnips play a supporting role, adding a touch of sweetness and texture to balance the richness of the meat. Follow our step-by-step guide to recreate this historical dish in your own kitchen, a testament to the enduring legacy of Mughal cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB AND TURNIP STEW WITH STOUT



Lamb and Turnip Stew with Stout image

Provided by Anne Burrell

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 12

Oil (vegetable, peanut, canola or olive, anything will work well)
2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes
Kosher salt
4 tablespoons all-purpose flour
1 large or 2 small onions, cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
3 turnips, peeled and cut into 1/2-inch dice
1/2 cup tomato puree
2 pints stout beer (recommended: Guinness)
1 small bunch marjoram, tied together with string
2 bay leaves
3 tablespoons chopped flat-leaf parsley

Steps:

  • Coat a wide, large heavy-bottomed pot with oil and heat over high heat. Toss 1/2 of the lamb cubes generously with salt and half of the flour. Add immediately to the hot oil and brown well on all sides. When the lamb is really brown on all sides, remove it from the pot and reserve. If the oil begins to smoke, lower the heat and continue. Repeat this process with the remaining lamb and flour. Put all the browned lamb on a plate.
  • Remove the excess oil from the pot, add a little fresh oil and heat it over medium-high heat. Add the onions and celery and season with salt. Cook until the onions start to soften and are very aromatic, about 7 to 8 minutes. Add the turnips, stir to combine and cook for 2 to 3 minutes. Return the lamb to the pan and add the tomato puree, stout, marjoram, and bay leaves. Stir to combine, taste for seasoning and adjust, if needed. Bring the liquid to a boil, then reduce the heat it to a simmer. Cover the pot halfway with a lid and simmer the stew for about 1 1/2 to 2 hours, checking and stirring occasionally. Remove the lid during the last 15 to 20 minutes of the cooking time to allow the liquid to reduce and thicken. Taste and adjust the seasoning, if needed (it probably will). When it's done, the lamb will be tender and full-flavored but not falling apart or stringy. Discard the bay leaves and transfer to a serving bowl. Garnish with parsley and serve.
  • That's a great craic!

SPRING LAMB WITH ROSEMARY AND TURNIPS



Spring Lamb With Rosemary and Turnips image

For a fragrant spring meal, choose the tenderest cut of lamb, the rack, and roast it over rosemary branches as done in this recipe. Roast two racks for guests with heartier appetites, but one really is enough for four servings. You'll want to use small, sweet new turnips here, no bigger than Ping-Pong balls. But if you can't find them, use the smallest turnips available or cut medium turnips into wedges. And if your turnips don't have their tops, substitute them with spinach, mizuna or other tender cooking greens.

Provided by David Tanis

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 6

2 (1½-pound) racks of lamb, trimmed of excess fat and frenched
Salt and pepper
4 tablespoons roughly chopped rosemary leaves, plus about 12 large sprigs
12 ounces baby turnips, roots trimmed, halved or whole, washed but not peeled
5 ounces turnip greens or other greens
4 tablespoons unsalted butter

Steps:

  • Season lamb generously with salt and pepper. Sprinkle with chopped rosemary, and rub the herbs into the surface of the lamb. Arrange rosemary sprigs on the bottom of a roasting pan. Lay lamb rack(s) over sprigs. Let meat come to room temperature before roasting.
  • Heat oven to 375 degrees.
  • Roast lamb, uncovered, for about 30 minutes, until an instant-read thermometer inserted in the thickest part reads 125 degrees (for medium-rare). Let rest on a cutting board.
  • Put turnips in a wide medium saucepan over medium heat and cover with 1 inch of water. Season with salt, add butter and bring to a brisk simmer. When turnips are fork-tender, about 5 minutes, add greens and cook, stirring, until wilted, about 2 more minutes. If desired, bring the water to a boil and let evaporate. Let turnips brown slightly in the remaining butter, if you like.
  • Cut lamb racks into 4 thick chops or 8 thin chops, slicing between the bones.

HERBED LEG OF LAMB WITH ROASTED TURNIPS



Herbed Leg of Lamb With Roasted Turnips image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 8-10 servings

Number Of Ingredients 12

One 7- to 9-pound bone-in leg of lamb, hip bone removed, tied (ask your butcher to do this)
Kosher salt and freshly ground pepper
3 lemons
3 pounds baby turnips with greens (about 8 bunches)
6 bunches scallions
1 cup fresh parsley
1 cup fresh dill
1/4 cup fresh marjoram
3 inner stalks celery, roughly chopped
3 cloves garlic
6 plum tomatoes, quartered lengthwise and halved crosswise
2 tablespoons extra-virgin olive oil

Steps:

  • Position a rack in the lower third of the oven and preheat to 500 degrees F. Using a paring knife, make deep cuts, 2 inches apart, all over the lamb; rub with 2 tablespoons salt and several grinds of pepper. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.
  • Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes. Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside.
  • Meanwhile, trim the greens from the turnips. Cut any large turnips in half.
  • Roughly chop 2 bunches scallions and transfer to a food processor. Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste. Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.
  • Cut the remaining 4 bunches scallions into 2-inch pieces. Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper. Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil.
  • Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour. Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices.

LAMB STEW WITH TURNIPS AND SWEDES



Lamb Stew with Turnips and Swedes image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

3 pounds boneless lamb shoulder
Salt and freshly ground black pepper
3 medium onions, peeled and quartered, or 12 baby onions
1 leek, white and light green, coarsely chopped
5 swedes (rutabagas), peeled and quartered
2 turnips, peeled and cut into eighths
2 1/2 cups lamb stock or water
12 baby red-skinned potatoes
4 tablespoons unsalted butter
4 tablespoons flour
1/4 cup freshly chopped parsley
1 tablespoon chopped fresh chives

Steps:

  • Cut the shoulder meat into 1 1/4-inch cubes and trim off the large chunks of fat. Place the fat in a heavy pan or Dutch oven over medium low heat and cook until the fat runs out, about 5 minutes. Discard any solid bits of fat that remain.
  • Season the meat with salt and pepper and add to the hot fat. Brown meat on all sides, working in batches if necessary, about 5 minutes per batch. Transfer browned meat to a casserole. Add the onions, leeks, swedes, and turnips to the pot, season with salt and pepper, and brown lightly in the fat. Add the vegetables to the casserole. Pour the stock into the pan, bring to a boil, and stir to dissolve the caramelized bits. Pour into the casserole. Lay the potatoes over the vegetables in the casserole, season with salt and pepper, and bring to a boil over the stove.
  • Cover the casserole, reduce heat to medium-low, and simmer until the lamb is tender and vegetables are cooked, stirring occasionally, about 1 hour.
  • When stew is cooked, pour off cooking liquid into a clean saucepan. Skim off any excess fat and bring liquid to a simmer. In another saucepan, make a roux by melting the butter, then whisking in the flour until it forms a smooth paste. Cook roux over low heat for 2 minutes. Add roux to cooking liquid, whisking until thickened slightly. Add parsley and chives, taste for seasoning, and pour back over casserole. Bring casserole back up to a simmer and serve immediately.

MOGHUL LAMB WITH TURNIPS



Moghul Lamb With Turnips image

This is a "special occasion" dish from from the Punjab region of India. The site does no recognize cassia leaves (Indian bay leaf) so I typed regular bay leaves. Cassia leaves and asafoetida can be found in Indian spice shops. You can purchase garam masala or make your own. Several good recipes are posted on the site. If you use very small baby turnips, no need to peel them. Just cut off stems. If you use larger turnips, peel and halve them.

Provided by Outta Here

Categories     Lamb/Sheep

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 19

2 onions, peeled and coarsely chopped
4 garlic cloves, peeled and coarsely chopped
1 tablespoon gingerroot, peeled and coarsely chopped (about a 2-inch piece)
2 green chilies, stemmed (mild or hot, depending on your tastes)
2/3 cup oil
2 bay leaves (Indian cassia leaves, see description)
2 lbs boneless lamb shoulder, cut into 1-inch cubes (or boneless leg)
1 pinch asafoetida powder
1 teaspoon chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon garam masala
1 tablespoon tomato paste
2 tablespoons plain yogurt
2 teaspoons salt
1 teaspoon ground black pepper
2 cups water
1 lb baby turnip

Steps:

  • Place onion, garlic, ginger and chiles in a food processor and chop to form a paste.
  • Heat oil in a Dutch oven and add onion mixture and the cassia leaves. Fry over high heat for 5 minutes, reduce heat to medium and fry another 2 minutes. Onions should be just starting to brown. Add the lamb and stir until all pieces are coated with onion mixture. Fry 15 minutes, stirring constantly.
  • Add the asafoetida, chili powder, coriander, cumin, turmeric and garam masala. Stir well. Cook 2 minutes. Add tomato paste and yogurt and cook 1 minute. Add salt and pepper and water a little at a time, stirring after each addition. Cover pan and simmer 30 minutes.
  • Add turnips and continue simmering another 45 minutes, or until turnips are tender.
  • Serve hot with naan bread.

CRISPY MONGOLIAN LAMB



Crispy Mongolian lamb image

Braise lamb breast with aromatics then grill until crisp and serve with noodles for a cheap but chic meal for two

Provided by Good Food team

Categories     Dinner, Main course

Time 4h

Number Of Ingredients 10

1 breast of lamb , about 750g
thumb-size piece ginger
2 garlic cloves , crushed
6 tbsp dark soy sauce
1 tbsp Chinese five-spice powder
150ml Shaohsing rice wine
2 tbsp soft light brown sugar
1 round lettuce , leaves separated
3 spring onions , cut into finger-length pieces then shredded
¼ cucumber , cut into matchsticks

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid. Add remaining ingredients plus enough water to just cover. Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily. Allow to cool still covered in the cooking liquid with the lid on. You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.
  • When cold, lift the lamb out of the liquid and transfer to a baking tray. Skim fat from the sauce. Reserve half the sauce for the noodles (in 'Try' section, below) and bubble the rest, still in the pan, until thick and syrupy. Pour into a small serving bowl. Heat grill to medium and grill lamb until crisp and hot through, but not too dark.
  • Shred the lamb, discarding most of the fat and all the bones, but keep the nice, crisp skin. You can cut the skin off first and leave it in a hot oven while you shred the rest of the meat. To serve, take everything to the table and eat the lamb rolled up in the lettuce leaves with the cucumber, spring onions and sauce, plus the noodles on the side.

Nutrition Facts : Calories 643 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Protein 54 grams protein, Sodium 5.3 milligram of sodium

Tips:

  • For the best flavor, use high-quality lamb shoulder or leg meat. It should be well-marbled with fat, as this will help to keep the meat moist and tender during cooking.
  • If you can't find turnips, you can substitute another root vegetable such as carrots, parsnips, or rutabagas.
  • Be sure to brown the lamb well before adding the other ingredients. This will help to develop the flavor of the meat and prevent it from becoming tough.
  • Don't overcrowd the pan when cooking the lamb. If necessary, cook the lamb in batches.
  • Simmer the lamb and vegetables for at least 1 hour, or until the meat is fall-off-the-bone tender.
  • Serve the lamb hot with rice, naan, or your favorite side dish.

Conclusion:

Moghul lamb with turnips is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The lamb is tender and flavorful, and the turnips are sweet and savory. This dish is sure to please everyone at the table.

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