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pakistani

Kashmiri Style Turnip and Lamb Curry

This simmered dish pairs lamb with turnip, onion and ginger-garlic paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

33 g Protein
30 g Carbohydrates
45 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 152g lamb (boneless cubes) 388 kcal
  • 197g turnip (peeled, cubed) 55 kcal
  • 11g vegetable oil 97 kcal
  • 81g onion (thinly sliced) 32 kcal
  • 11g ginger-garlic paste 9 kcal
  • 107g tomato (chopped) 19 kcal
  • 72g plain yogurt 44 kcal
  • 2g fennel powder 1 kcal
  • 1g turmeric powder 3 kcal
  • 1g red chili powder 0 kcal
  • 1g garam masala 3 kcal
  • 233g water 0 kcal

Cooking instructions

  1. vegetable oilonion (thinly sliced)
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add onion and cook until deep golden.
  2. lamb (boneless cubes)ginger-garlic paste
    Add ginger-garlic paste and cook 30 seconds. Add lamb and sear until lightly browned.
  3. fennel powderturmeric powderred chili powder
    Stir in turmeric, fennel powder, and chili powder; cook 30 seconds to bloom spices.
  4. tomato (chopped)
    Add tomato and salt; cook 3 to 4 minutes until tomato breaks down.
  5. lamb (boneless cubes)turnip (peeledwater
    Add turnip cubes and water. Bring to a boil, then cover and simmer 30 to 35 minutes until lamb and turnip are tender.
  6. plain yogurtgaram masala
    Stir in yogurt and garam masala; simmer 2 minutes without boiling hard. Adjust seasoning and serve hot.

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