Turnip and Lamb Curry with Rice

Shalgham Challaw

Preparation info

  • Serves


    • Difficulty


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By Durkhanai Ayubi

Published 2020

  • About

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.


  • 250 ml (1 cup) sunflower oil
  • 3 large brown onions, diced


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 1 tablespoon salt and 500