Balti Stew Rachel Scherer writes, "The last vegetables to be harvested are from our winter storage garden. Playing around with Balti Seasoning got this ever-changing curry onto our favorites list. Gilfeather turnip is the star of the show—if you can't get hold of one, use a rutabaga. This is more of a cooking technique than a recipe, an invitation to experiment as you would with a good stew." 2 lbs. shoulder or leg* (chevon (goat), lamb or beef; or use chickpeas for vegetarian) 3 TB. vegetable oil 2 TB. BALTI SEASONING 1 red onion, cut into 8 wedges 1 yellow onion, cut into 8 wedges 1 tsp. salt 4 carrots, thickly sliced 1 gilfeather turnip or rutabaga, peeled and cut into 1-inch cubes (2-3 Cups) 1 winter squash (butternut, turks turban, kabocha or pumpkin) peeled and cut into 1-inch cubes 1 TB. sugar 2 Cups water, stock or tomato juice (maybe more) 1 TB. mustard oil (sometimes available by specialty oils; it is okay to omit if you don't see it) 1 handful a mixture of fresh mint and cilantro, minced (or 1/2 tsp. dried of each)

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