Turnips are not the most popular vegetable, but they sweeten when salted so the bitterness drains out. We like to adapt classic, slow-cooked curries like this one by reversing the proportion of meat to vegetable.
Quarter the turnips and poke all over with a fork. Place in a bowl with salt. Mix well. Let stand at least 1 hour so the bitter juices drain. Preheat oven to 350°F.
Heat an ovenproof pot on medium. Add butter, onions and then meat. Cook until the color begins to change. Add pepper, turmeric, coriander and garlic. Sauté for 2 minutes.
Rinse turnips and add to the pot with 1 cup of water. Sprinkle Garam Masala on top. Cover and cook until steam escapes from under the lid. Place on the center rack of the oven and cook for 1½ hours. Let stand 30 minutes.