Recipe Archive

Double-Baked Potatoes with Salsa

Mushroom, Barley & Pasta Soup

Fig Squares with a Walnut Crust

Holiday Salad

Basmati Rice, Chickpeas & Toasted Almonds

Lamb & Turnip Curry

Lamb & Turnip Curry

This unusual curry pairs lamb and turnips (two full-flavored ingredients that have a natural affinity for one another) and braises them in a coconut sauce flavored with curry spices. One of the tricks of the trade here is to use a banana to thicken the sauce and at the same time add a slight sweetness that brings out the curry flavors. Serving suggestion: Serve this sweet and mildly spiced curry on a bed of basmati rice.

2 teaspoons olive oil
3/4 pound well-trimmed boneless lamb shoulder, cut into 1/2-inch chunks
1 large onion, finely chopped
1 tablespoon plus 1 teaspoon curry powder
1 small banana, cut into chunks
1 1/2 cups water
1 teaspoon coconut extract
3/4 cup plain fat-free yogurt
3 tablespoons tomato paste
1/2 teaspoon salt
1 pound white turnips, peeled and cut into 1/2-inch chunks
1 1/4 cups frozen peas

1 In a nonstick Dutch oven or flameproof casserole, heat 1 teaspoon of the oil over medium-high heat. Add half the lamb and cook until browned, about 5 minutes. With a slotted spoon, transfer the lamb to a plate. Repeat with the remaining 1 teaspoon oil and the remaining lamb.

2 Reduce the heat to medium, add the onion, and cook, stirring frequently, until soft, about 7 minutes.

3 Add the curry powder and cook until fragrant, about 2 minutes. Transfer the onion mixture to a blender or food processor. Add the banana, water, and coconut extract, and process to a smooth puree.

4 Return the puree to the Dutch oven along with 1/4 cup of the yogurt, the tomato paste, and salt, and bring to a simmer.

5 Return the lamb to the Dutch oven and add the turnips. Cover and simmer until the lamb is tender, about 45 minutes.

6 Add the peas and cook until heated through, about 3 minutes. Serve topped with the remaining 1/2 cup yogurt.

Makes 4 servings

Nutrition Information (per serving)
calories 290 • total fat 10g (saturated 3g) • cholesterol 52mg • dietary fiber 7g • carbohydrate 30g • protein 22g • sodium 575mg • good source of: niacin, potassium, riboflavin, selenium, vitamin B12, vitamin B6, vitamin C, zinc.