Afghan Lamb and Turnip Casserole Persian-style

Name: Afghan Lamb and Turnip Casserole Persian-style (Korma Shalgam)
Yield: Enough for 6–8 people.
Cuisine: Iranian
Ingredients: 1 small boned shoulder of lamb, trimmed of fat; 1½ really hot red chillies or 3–4 hot green chillies, chopped; 4 cloves garlic, chopped; 2 onions, chopped; 1 small boned shoulder of lamb, trimmed of fat; 2 teaspoons cumin powder; a little oil of choice (ghee to be more authentic); a little oil of choice (ghee to be more authentic); 1½ really hot red chillies or 3–4 hot green chillies, chopped; 1 can tomato concasse; 2 teaspoons cinnamon powder; ½ teaspoon smoked paprika; 2 teaspoons ground turmeric; ½ bottle sour grape juice (or three tablespoons lemon juice) and some pickled sour grapes if available; ½ bottle sour grape juice (or three tablespoons lemon juice) and some pickled sour grapes if available; ½ bottle sour grape juice (or three tablespoons lemon juice) and some pickled sour grapes if available; 250 g yellow split peas; 4 medium turnips, peeled and quartered; 4 medium carrots, peeled and quartered; 2 teaspoons tomato purée; salt and pepper; salt and pepper; fresh coriander, chopped

Korma Shalgam

Preparation info

Enough for
6–8
people.

Difficulty
Easy

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

Afghan cuisine is similar to Iranian cuisine – they are next-door neighbours and are clearly bound to borrow the odd cup of sugar or recipe from each other. But the Afghans like things a lot spicier – probably something to do with all those lovely mountains, not to mention their neighbours on the other side in Pakistan. Anyway, unlike many Iranians, we really like hot food, and so I make no apologies for including this recipe. It is a favourite with our helper, Mr Mirwais,

Ingredients

Asia
Iran
Stew
Gluten-free
Spicy

Ingredients

Method