Harshita Sinha
1 kg lamb pieces, 2 medium turnips, 2 medium onions, 2 cloves garlic, 1 tsp ginger paste, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp turmeric powder, 1 tsp red chili powder, salt, 2 tbsp ghee/oil, 2 cups water.
Marinate lamb pieces in a mixture of yogurt, lemon juice, and spices for at least 2 hours.
Heat oil in a large pot over medium heat. Remove lamb from marinade, letting excess liquid drip off. Cook until browned on all sides.
Add chopped onions, garlic, and ginger paste to the pot. Cook until onions are browned.
Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt to the pot. Stir well. Add chopped turnips and stir again.
Add water to the pot and bring to a boil. Reduce heat to low and simmer, covered, for 1-2 hours or until lamb is tender.
Serve Shab Daig hot, garnished with chopped fresh cilantro and accompanied by steaming basmati rice or naan bread.