A classic of Indian muslim cookery.

Ingredients for 4-6 servings:

¼ kg meat, cut into pieces

½ kg turnips

2 large onions

¼ cup curd

3 tbsp oil

3-4 cloves

5 cm cinnamon, broken into small pieces

2 black cardamoms

4 green cardamoms

1 tbsp cumin seeds

3-4 bay leaves

1 ½ tbsp ginger garlic paste

½ tbsp red chili powder

½ tbsp garam masala powder

½ tbsp aamchur

1 tbsp salt

Preparation:

Wash and drain the meat, peel and wash the turnips, and cut into chunks. Slice theonions. Beat the curd till smooth and blended.

Method:

Heat the oil, burning it if using mustard oil. Lower the heat, add the whole spices and bay leaves, and fry for a few moment till fragrant.

                Add the meat, onions, ginger garlic paste, and spice powders. Cook over high heat till dry, stirring often. Bhuno till the oil separates, adding ¼ cup water once or twice as it dries.

                Add the curd and continue to stir over high heat till dry. Bhuno again till dry.

                Add the salt and 1 ½ cups water, bring to the boil and cook under pressure for 8-9 minutes, till the meat is ¼ done.

                Let the pressure go down, open the cooker and add the turnips. Bring back to the boil and continue cooking till the meat and turnips are tender, about 10-12 minutes, or 2 minutes under pressure.

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