Stuffed Turnip Bites with Ginger-Garlic Keema

Peel turnips and slice into 1/2-inch thick rounds. You should get about 4 rounds per turnip, roughly 16 total rounds.

Scoop out the center of each round with a small spoon or melon baller, leaving a 1/4-inch border. Reserve the scooped flesh and dice it finely — it will go into the keema filling.

Dice the reserved turnip flesh into small pieces. Set aside.

Bring a large pot of salted water to a boil. Add the turnip cups and parboil for 4-5 minutes until just slightly softened but still holding their shape. Drain and set aside.

Heat olive oil in a large frying pan over medium heat. Add diced onion and cook for 5 minutes until translucent and softened.

Add grated ginger and minced garlic to the pan. Stir and cook for 1 minute until fragrant.

Add ground beef, breaking it up with a spatula. Cook for 8-10 minutes, stirring occasionally, until the meat is browned and any liquid has evaporated. Ensure the meat reaches an internal temperature of at least 71°C throughout.

Stir in the diced turnip flesh, chopped tomato, cumin, turmeric, cayenne, salt, and black pepper. Mix well to combine all the spices.

Reduce heat to medium-low and simmer uncovered for 8-10 minutes, stirring occasionally, until the tomato breaks down and the filling is thick and aromatic. Remove from heat.

Preheat your oven to 200°C. Arrange the parboiled turnip cups in a single layer in a baking dish.

Spoon the keema filling generously into each turnip cup, pressing down slightly to fill them evenly. Each cup should hold about 2 tablespoons of filling.

Add 1/4 cup water to the bottom of the baking dish. Cover tightly with foil and bake for 25 minutes.

Remove the foil and continue baking for 5 minutes at 200°C until the tops are lightly golden and the turnips are completely tender when pierced with a fork.

Remove from oven. Drizzle with fresh lemon juice and scatter chopped cilantro over the top. Serve immediately while hot.