Peel and cut the gauge into big pieces
In a larger pressure cooker add the mustard oil and smoke it Fry the turnips until golden brown, remove and set them aside
Add hing, cloves and cinnamon to the oil in the cooker. Then add the lamb pieces
Fry till most of the water is dried up and then add turmeric powder, salt, green chili, ginger powder, and fennel seed powder
Add one cup of water and pressure cook for 7-8 minutes. Lower the heat once it whistles.
Open the cooker once all the steam is out and add the turnips
Pressure cook for another 3-4 minutes, lastly add the Kashmiri Ver and give it a couple of boils.
Enjoy