Qorma-e-Shalgham (Turnip and Lamb Stew) (مغلش همروق)
The Quirky Foodster Team
Ingredients
- Lamb shoulder, cubed — 500 g (1.1 lb)
- Turnips, peeled and quartered — 400 g (14 oz)
- Onion, sliced — 150 g (1 medium)
- Tomato paste — 30 g (2 tbsp)
- Vegetable oil — 45 ml (3 tbsp)
- Ground coriander — 5 g (1 tsp)
- Turmeric — 3 g (1/2 tsp)
- Water — 500 ml (2 cups)
- Salt — 6 g (1 tsp)
Method
- Braising Dietary Tags: Gluten-Free Introduction: Tender lamb braised with sweet turnips in a lightly spiced tomato base — a quick weekday version of the classic Afghan qorma family. Cultural Background: Qormas form the backbone of everyday Afghan cooking; the turnip version is favoured in autumn and winter when turnips are at their sweetest. Ingredients: - Lamb shoulder, cubed — 500g (1.1 lb) - Turnips, peeled and quartered — 400g (14 oz) - Onion, sliced — 150g (1 medium) - Tomato paste — 30g (2 tbsp) - Vegetable oil — 45ml (3 tbsp) - Ground coriander — 5g (1 tsp) - Turmeric — 3g (1/2 tsp) - Water — 500ml (2 cups) - Salt — 6g (1 tsp) Equipment: - Heavy-bottomed pot with lid Method:
- Heat oil in a heavy pot and brown the lamb pieces on all sides; remove and set aside.
- Sauté the onion in the same pot until golden.
- Stir in tomato paste, coriander and turmeric and cook for 1 minute.
- Return the lamb to the pot, add water and salt, and bring to a simmer.
- Cover and cook on low heat for 30 minutes.
- Add the turnips and continue cooking, covered, for a further 15-20 minutes until both lamb and turnips are tender.
Introduction: Tender lamb braised with sweet turnips in a lightly spiced tomato base — a quick weekday version of the classic Afghan qorma family.
Cultural Background: Qormas form the backbone of everyday Afghan cooking; the turnip version is favoured in autumn and winter when turnips are at their sweetest.
Tips: Browning the lamb well builds a deeper base flavour for the stew. Turnips can turn mushy if overcooked — check at the 15-minute mark.
Variations: Substitute turnips with kohlrabi for a similar texture. Use beef instead of lamb for a heartier stew.
Vegetarian/Vegan: No authentic vegetarian version exists for this meat-based stew.
Serving Suggestions: Serve with plain steamed rice or fresh naan.
Storage: Refrigerate for up to 3 days; flavour deepens overnight.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if needed.
Nutrition: 410 kcal | Protein 28g | Carbs 12g | Fat 27g
FAQs:
Q: Can this be made in a slow cooker?
A: Yes — brown the lamb and onion first, then transfer everything to a slow cooker for 4-5 hours on low.
Q: Are turnips very strong-flavoured in this dish?
A: Slow braising mellows the turnips considerably, leaving them sweet rather than sharp.
- Lamb shoulder, cubed — 500 g (1.1 lb)
- Turnips, peeled and quartered — 400 g (14 oz)
- Onion, sliced — 150 g (1 medium)
- Tomato paste — 30 g (2 tbsp)
- Vegetable oil — 45 ml (3 tbsp)
- Ground coriander — 5 g (1 tsp)
- Turmeric — 3 g (1/2 tsp)
- Water — 500 ml (2 cups)
- Salt — 6 g (1 tsp)
Please log in to leave a comment.