Afghan Lamb and Turnip Stew
Ghormeh Shalgham
A hearty and flavorful stew featuring tender lamb and sweet turnips, simmered in a rich tomato-based broth with aromatic spices. This dish, known as Ghormeh Shalgham, is a comforting and traditional Afghan meal, often enjoyed during cooler months.
🧂 Ingredients
- 1 kg Lamb shoulder, cut into 1.5-inch cubes
- 500 g Turnips, peeled and cut into 1-inch cubes
- 2 medium Onions, finely chopped
- 4 cloves Garlic, minced
- 400 g Tomatoes, crushed or pureed
- 2 tbsp Tomato paste
- 3 tbsp Vegetable oil or ghee
- 1.5 tsp Turmeric powder
- 1 tsp Coriander powder
- 0.5 tsp Cumin powder
- to taste Salt
- to taste Black pepper
- 750 ml Water or lamb broth
- 0.25 cup Fresh cilantro, chopped (for garnish)
👨🍳 Instructions
- 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.
💡 Tip: Browning the lamb in batches ensures a good sear and prevents overcrowding the pot. - 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.
💡 Tip: Scraping up any browned bits from the bottom of the pot will add extra flavor. - 3
Stir in the turmeric, coriander, and cumin powders. Cook for 30 seconds, stirring constantly, until fragrant.
💡 Tip: Toasting the spices briefly enhances their flavor. - 4
Return the browned lamb to the pot. Add the crushed tomatoes and tomato paste. Stir well to combine.
💡 Tip: Ensuring the tomato paste is cooked slightly with the other ingredients deepens its flavor. - 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.
💡 Tip: Low and slow cooking is key to tenderizing the lamb. - 6
Add the cubed turnips to the pot. Season with salt and black pepper to taste. Stir to combine.
💡 Tip: Add turnips later in the cooking process so they don't become mushy. - 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.
💡 Tip: Check seasoning and adjust if necessary. - 8
Serve hot, garnished with fresh chopped cilantro. This stew is traditionally served with Afghan bread (nan) or rice.
💡 Tip: A squeeze of lemon juice can add a nice brightness to the finished dish.
💡 Pro Tips
- ✓For a richer flavor, use lamb shoulder or leg with some bone-in pieces.
- ✓If you prefer a sweeter stew, you can add a pinch of sugar or a tablespoon of honey towards the end of cooking.
- ✓Adjust the amount of tomato paste and crushed tomatoes to achieve your desired color and tanginess.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a few dried apricots or prunes in the last 30 minutes of cooking for a touch of sweetness and chewiness.
- For a spicier version, add a pinch of red pepper flakes along with the other spices.
- Some variations include adding a small amount of dried fenugreek leaves (shanbalileh) for an authentic aroma.