📝 About This Recipe
A hidden gem of Afghan home cooking, Shalgam-e-Shirin transforms the humble, peppery turnip into a melt-in-your-mouth delicacy through a slow-braising process. This seasonal winter dish balances the earthy sweetness of caramelized sugar and ginger with the savory depth of tender lamb or beef. It is a soul-warming 'Qormah' that showcases the sophisticated Afghan technique of layering flavors to create a rich, mahogany-hued sauce.
🥗 Ingredients
The Meat Base
- 1.5 pounds Lamb or Beef chuck (cut into 1.5-inch cubes)
- 1/4 cup Vegetable oil (or ghee for richer flavor)
- 2 medium Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 2 inch piece Fresh ginger (peeled and finely grated)
The Turnips and Aromatics
- 2 pounds Purple-top turnips (peeled and cut into large wedges)
- 3 tablespoons Granulated sugar (for caramelization)
- 1 teaspoon Ground turmeric
- 1/2 teaspoon Ground cinnamon
- 1 teaspoon Ground black pepper
- 1.5 teaspoons Salt (adjust to taste)
- 1 tablespoon Tomato paste
- 2-3 cups Boiling water (as needed for braising)
Finishing Touches
- 1/4 cup Fresh cilantro (chopped for garnish)
👨🍳 Instructions
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1
Heat the vegetable oil or ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
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2
Add the diced onions and sauté for 8-10 minutes until they are a deep golden brown. This color is crucial for the final hue of the stew.
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3
Stir in the meat cubes and sear them until browned on all sides, approximately 5-7 minutes.
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4
Add the minced garlic and grated ginger. Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
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5
Stir in the tomato paste, turmeric, cinnamon, salt, and black pepper. Fry the spices and paste with the meat for 2 minutes to bloom the oils.
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6
Pour in 2 cups of boiling water. Cover the pot, reduce heat to low, and simmer for 45-50 minutes, or until the meat is about 80% tender.
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7
While the meat simmers, prepare the turnips. In a separate small frying pan, add the 3 tablespoons of sugar over medium heat. Let it melt and turn into a light amber caramel (do not stir too much, just swirl the pan).
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8
Carefully add the turnip wedges to the caramel. Toss them for 3-4 minutes until they are coated and slightly browned. Note: the caramel may harden, but it will dissolve later in the stew.
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9
Once the meat is partially tender, add the caramelized turnips into the main pot. Add more boiling water if the liquid has reduced too much; the turnips should be mostly submerged.
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10
Cover and continue to simmer on low heat for another 25-30 minutes. The turnips are done when they are fork-tender and have absorbed the dark color of the sauce.
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11
Remove the lid and increase the heat slightly for 5 minutes if the sauce needs thickening. The oil should begin to separate from the gravy (a sign of a perfect Afghan Qormah).
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12
Taste and adjust seasoning. The flavor should be a delicate balance of savory, spicy ginger, and a subtle sweet finish.
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13
Transfer to a serving platter and garnish generously with fresh chopped cilantro.
💡 Chef's Tips
Choose smaller, younger turnips as they are less bitter and have a creamier texture when braised. Do not skip the ginger; it is the traditional pairing for turnips in Afghan cuisine to aid digestion and provide a spicy counterpoint to the sugar. If you prefer a vegetarian version, omit the meat and use vegetable stock, reducing the initial simmer time. Be patient with the onions—the darker the onions, the richer and more authentic the flavor of your Qormah will be. If the turnips are very bitter, you can blanch them in boiling water for 3 minutes before caramelizing them.
🍽️ Serving Suggestions
Serve hot alongside 'Challow', the classic Afghan white basmati rice with cumin. Pair with fresh 'Naan-e-Afghani' to soak up the rich, sweet and savory gravy. A side of 'Salata' (diced tomato, cucumber, and onion salad) provides a refreshing crunch. Serve with a dollop of thick Greek yogurt or 'Chaka' to balance the warmth of the ginger and cinnamon. Complement the meal with a cup of hot cardamom-scented green tea.