Best 5 Moghul Lamb With Turnips Recipes

Indulge in the rich flavors of Mughal cuisine with our comprehensive guide to cooking a delectable dish of "Mughal Lamb with Turnips." This regal dish, steeped in the culinary traditions of the Mughal Empire, combines succulent lamb and tender turnips in a symphony of aromatic spices and creamy yogurt. As you embark on this culinary journey, we will take you through the essential steps, including selecting the finest ingredients, preparing the lamb and turnips, and simmering them in a fragrant blend of spices, creating a dish fit for royalty. So gather your ingredients, prepare your palate, and let's embark on an exploration of this classic Mughal dish.

Let's cook with our recipes!

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

Ingredients

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.

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

Ingredients

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.

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

Ingredients

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.

MOM'S TURNIPS

Mom's Turnips image

Even those who hate turnips will change their tune after trying this recipe, trust me.

Provided by Karen

Categories Side Dish Vegetables

Yield 6

Number Of Ingredients 4

Ingredients

3 turnips, peeled and chopped
1 pound bacon
4 tablespoons rendered bacon fat
½ cup packed brown sugar

Steps:

Bring a pot of salted water to a boil. Add turnips; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve bacon fat.
In the large bowl, combine turnips, bacon, reserved bacon fat and brown sugar. Mix together and serve.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 22.3 g, Cholesterol 27.5 mg, Fat 10.5 g, Fiber 1.1 g, Protein 9.8 g, SaturatedFat 3.4 g, Sodium 622.8 mg, Sugar 20.1 g

GLAZED SUGAR SNAP PEAS WITH TURNIPS

Glazed Sugar Snap Peas With Turnips image

Make and share this Glazed Sugar Snap Peas With Turnips recipe from Food.com.

Provided by Lori Mama

Categories Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

3/4 lb sugar snap pea, trimmed of their strings
2 medium sized turnips, halved and thinly sliced
1 tablespoon vegetable oil
1 shallot, chopped
1 garlic clove, chopped
1 teaspoon sugar
salt and pepper, to taste
1 tablespoon chopped parsley

Steps:

Bring a medium sized pot to a boil and add salt.
Cook peas for 3 minutes.
Add turnips and continue cooking another 2 minutes.
Meanwhile, in medium sized pan, over medium heat, saute the shallots in oil until translucent.
Add garlic and fry until fragrant.
Add drained vegetables along with the sugar and stir until glazed.
Adjust seasonings.
Sprinkle parsley on top and serve immediately.

Tips:

Choose the right lamb: For this dish, it's best to use a lamb shoulder or leg roast. These cuts have a good amount of fat, which will help keep the lamb moist and flavorful as it cooks.
Brown the lamb before braising: Browning the lamb in a hot skillet before adding it to the braising liquid will help develop its flavor and create a rich, caramelized crust.
Use a flavorful braising liquid: The braising liquid is what will give the lamb its flavor, so it's important to use a flavorful combination of ingredients. A good starting point is to use a combination of broth, red wine, and herbs.
Cook the lamb until it's fall-apart tender: The lamb should be cooked until it's fall-apart tender, which will take about 2-3 hours. You can check the lamb's tenderness by inserting a fork into it. If the fork slides in easily, the lamb is done.
Serve the lamb with a variety of sides: This dish can be served with a variety of sides, such as rice, mashed potatoes, or roasted vegetables.

Conclusion:

Moghul Lamb with Turnips is a delicious and flavorful dish that is perfect for a special occasion. The lamb is tender and fall-apart, and the turnips are sweet and earthy. The combination of flavors and textures in this dish is sure to please everyone at your table. So next time you're looking for a special dish to serve, give this Moghul Lamb with Turnips a try.