Turnip and bison curry
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.
Ingredients
- 2 ½ lbs medium turnips
- 1 Tbsp salt
- 6 Tbsp clarified butter
- 4 onions, quartered
- 1 ½ lb of bison or stewing beef
- 1 Tbsp pepper, cracked
- 1 tsp turmeric, ground
- 2 Tbsp coriander seed, ground
- 6 cloves garlic, chopped
- 1 tsp Garam Masala, ground
Method
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1
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.
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2
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.
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3
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.
