👨‍🍳 Instrucciones

1. 1

   Heat the oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches until golden brown on all sides. Remove the lamb and set aside.

   💡 Consejos de Profesional: Browning the lamb in batches ensures a good sear and prevents overcrowding the pot.
2. 2

   Add the chopped onions to the pot and sauté until softened and lightly golden, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Consejos de Profesional: Scraping up any browned bits from the bottom of the pot will add extra flavor.
3. 3

   Stir in the turmeric, coriander, and cumin powders. Cook for 30 seconds, stirring constantly, until fragrant.

   💡 Consejos de Profesional: Toasting the spices briefly enhances their flavor.
4. 4

   Return the browned lamb to the pot. Add the crushed tomatoes and tomato paste. Stir well to combine.

   💡 Consejos de Profesional: Ensuring the tomato paste is cooked slightly with the other ingredients deepens its flavor.
5. 5

   Pour in the water or lamb broth. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 1 hour, or until the lamb is tender.

   💡 Consejos de Profesional: Low and slow cooking is key to tenderizing the lamb.
6. 6

   Add the cubed turnips to the pot. Season with salt and black pepper to taste. Stir to combine.

   💡 Consejos de Profesional: Add turnips later in the cooking process so they don't become mushy.
7. 7

   Cover and continue to simmer for another 30-40 minutes, or until the turnips are tender and the stew has thickened to your desired consistency.

   💡 Consejos de Profesional: Check seasoning and adjust if necessary.
8. 8

   Serve hot, garnished with fresh chopped cilantro. This stew is traditionally served with Afghan bread (nan) or rice.

   💡 Consejos de Profesional: A squeeze of lemon juice can add a nice brightness to the finished dish.