Lamb Daikon


1 lb. Lamb, cut into 1-in pieces (can be substituted with chicken, or shrimps)
3 cups daikon, cut into 2.5 cm (1-in) long strips
1 cup red bell pepper, cut into 2.5 cm (1-in) long strips
1 cup onions, sliced
500 ml (2 cups) lamb broth
240 ml (1 cup) yogurt
240 ml (1 cup) tomatoes, chopped
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
1 teaspoon fenugreek seeds
1 teaspoon musturd seeds
1/2 teaspoon jwanu (lovage seeds)
1 tablespoon cumin powder
1 teaspoon turmeric
1 teaspoon chili powder
1/2 teaspoon ground black pepper
30 ml (2 tbsp) clarified butter
2 bay leaves
Salt to taste
30 ml (2 tbsp) mustard oil
30 ml (2 tbsp) cilantro, finely chopped, for garnish


Season the meat with salt and pepper. 
In a non-stick pan heat two tablespoons of mustard oil, brown lamb pieces, and set aside. 
Drain the oil, and heat clarified butter, splitter fenugreek and mustard seeds till dark. Add onions and sautee till light brown. 
Add turmeric, cumin, garlic, ginger, and chili powder. Stir for 1 min in low heat. 
Add daikon and red bell pepper to the onion mixture. Stir-fry until wilting occurs. Transfer browned lamb pieces to the pan, mix well for 2 min. 
Add yogurt, tomatoes, jwanu, bay leaves and broth to the lamb mixture.
Reduce the heat to low and stew the mixture until the lamb pieces are tender and the sauce has thickened up to the desired consistency, about 20 min. 
Garnish with chopped cilantro. Serve with roti, or rice