After consuming energy-giving nutrients like carbohydrates and fats, you need to be able to unlock that energy. This is where a lot of the B vitamins become important. In particular B3, B6, Pantothenic acid and B12 found in lamb are important for energy production, the release of energy from food, and for nervous system health and function. If you eat it with rice, you’ll also get a dose of B2 which is necessary for carb energy utilisation.
It’s a harmonious wedding of earthy turnips and soothing lamb stew with the rich tones of juicy tomatoes.
- 4 tbsp sunflower or rapeseed oil
- 2 big onions, sliced
- 5cm fresh root ginger, peeled and chopped
- 4 garlic cloves, smashed and chopped
- 4–6 green chillies, chopped and seeds retained
- 1 tsp paprika
- 1 tsp turmeric powder
- 2 tsp fennel seeds, pummelled and powdered
- 1 tbsp ground coriander
- 4 black cardamom pods
- 1 cinnamon quill
- 3 big tomatoes, roughly chopped
- 500ml water
- 1kg boneless lamb, chopped into chunks
- 500g turnips, chopped into chunks
Taking a large lidded pot, heat the oil over a low temperature and fry the onions until blonde for about 8–10 minutes.
Add the ginger, garlic and chillies and stir fry for 3–4 minutes. Spoon in the paprika, turmeric, fennel and coriander,
then drop in the cardamom pods, cinnamon quill, tomatoes and 50ml of the water. Mix everything well, cooking for 2 minutes until you have the base for a sauce. Tip in the lamb, turn up the heat to medium and jumble everything up. Cover, turn the heat down and cook for about 15 minutes.
Uncover and keep it cooking until the sauce has dried a bit and is sticking to the lamb, season with salt and add the rest of the water. Cover and simmer for another 30 minutes, stir regularly. Tip in the turnips and cook for another 20 minutes until the turnips have become almost mushy.