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4–6
Easy
Published 2020
This turnip and lamb curry is served atop a bed of challaw and is traditionally made in winter when turnips are in season in Afghanistan. It is hearty comfort food.
This dish is prepared using a pressure cooker to soften the lamb to a tender consistency.
Heat the oil in the pan of a pressure cooker over high heat, add the onion and fry for 5 minutes, or until golden brown. Add the lamb and fry, stirring occasionally for 5 minutes, or until the meat is sealed and browned all over. Add