Turnips with Veal stew

Servings: 5 people

Ingredients

• 1 and 1/4 lbs. veal stew
• 5 medium size turnips peeled and cut into small cubes
• 4 random size tomatoes OR 2 table spoon crushed tomatoes
• 1 small onion
• 1/3 cup oil
• 1 and 1/2 table spoon freshly ground garlic
• 1 and 1/2 tablespoon of freshly ground ginger

Spices:

• 1 teaspoon sea salt
• 1 teaspoon red chili powder
• 1 tea spoon brown sugar
• 1/2 tea spoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 2 pinch of clove powder

Directions

Slice the onion and put in a medium sized pot, along with the oil, and cook on medium heat. When onion become translucent, add the ground garlic and stir.

After a minute or so, add the meat and stir.

When the oil begins to separate add in the ground ginger and all the spices and stir.

After 4 minutes, add turnips and stir.

Then about 7 minutes later, add in the tomatoes and stir.

When the tomatoes disappear, add in 2 cups of water.

Let this cook with the lid covering the pot  (but tilted a bit so it is not completely covering the pot), cook until meat becomes tender (approximately 1 hour).

After one hour, raise the heat and mix. While you are mixing, mash the turnips with the spoon you are mixing with until no cubes of turnips are left. But make sure you are not mashing the veal stew.
When the oil begins to separate and there is no water left in the pot, then turn off the heat.

Your dish is ready to serve! Enjoy with roti, naan or simply with boiled rice. Garnish with cilantro.