indian

Kashmiri Turnip and Lamb Curry with Rice

This simmered dish pairs lamb shoulder, cubed with turnip, peeled and chunked, cooked basmati rice and plain yogurt. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

52 g Carbohydrates

35 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

125g lamb shoulder, cubed 319 kcal
162g turnip, peeled and chunked 45 kcal
111g cooked basmati rice 144 kcal
59g plain yogurt 36 kcal
59g onion, finely chopped 24 kcal
7g neutral oil 62 kcal
11g ginger-garlic paste 9 kcal
1.11 tsp (2g) fennel powder 1 kcal
0.74 tsp (1g) whole spices (cinnamon stick, cloves) 3 kcal
0.37 tsp (1g) garam masala 2 kcal
0.55 tsp (1g) salt 0 kcal

Cooking instructions

neutral oilwhole spices (cinnamon stick
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add whole spices and cook 20 seconds until fragrant.
onionginger-garlic paste
Add onion and cook until golden, 6 to 8 minutes. Stir in ginger-garlic paste for 30 seconds.
lamb shoulderfennel powdersalt
Add lamb and brown lightly on all sides, 4 to 5 minutes. Add salt and fennel powder.
plain yogurt
Stir in yogurt one spoon at a time, mixing well to prevent splitting. Add 3/4 cup water and bring to a simmer.
lamb shoulderturnip
Add turnip chunks, cover, and simmer gently until lamb is tender and turnip is soft, 30 to 40 minutes (add a splash of water if needed).
cooked basmati ricegaram masala
Finish with garam masala. Serve hot with cooked rice.