Peel and halve the turnips, then rub with salt and leave for 10 minutes. Rinse thoroughly and soak in cold water.

Heat a heavy-based pot on moderate heat. Add corn oil, cassia leaves, cassia bark, black cardamom, and cloves. Toss for 1 minute.

Add chopped onions, crushed garlic, and grated ginger. Caramelize the onions, then add the mutton and brown the meat slowly.

Pour in enough water to cover the meat.

Bring to a boil, then reduce heat, cover, and simmer until the water evaporates, stirring occasionally.

Reduce heat further and allow the oil to separate from the mixture.

Add madras curry powder, deghi mirch, turmeric, coriander, fenugreek, and salt.

Add 50ml of water and cook the spices until the oil separates again. Add the chopped tomatoes.

Stir occasionally to prevent sticking. Add a drop of water to loosen if necessary.

When the mutton is tender, add the turnips.

Pour over enough boiling water to cover the meat and turnips.

Cover and simmer for 10-15 minutes or until the turnips are cooked through.

Sprinkle in garam masala, adjust seasoning, and add fresh coriander before serving.