In about a 1/4 cup of hot oil, fry cumin, cinnamon, bay leaves, pepper corns, cloves for a few minutes until cumin seeds splutter.
Add onion and fry until golden brown.
Add meat and garlic-ginger paste and chopped green chili.
Fry on low-medium until the rawness of the ginger garlic goes away.
Add all the spices, salt and mix well.
Cover and cook, stirring occasionally, on low.
You may need to add 1/2 cup water to help meat's cooking process.
When meat is about 3/4 cooked, add tomatoes and turnips and the whole green chili.
Add another 1/2 cup of water. Mix, cover and cook.
Be sure to stir from time to time.
When oil separates and the meat is fully cooked, the turnips will also be tender, not mushy.
At this point curry is done, add cilantro, give it a stir, and enjoy with roti/rice.
