Shalgham Challaw with Lamb - A Flavorful Afghan Delight

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 4 medium turnips, peeled and cut into wedges 4 medium turnips, peeled and cut into wedges
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the lamb pieces to the pot and cook until browned on all sides.
4. 4.
   Stir in the ground cumin, turmeric, cinnamon, and soaked saffron threads with water. Cook for a minute to release the flavors.
5. 5.
   Add the turnip wedges to the pot and stir well to coat them with the spices.
6. 6.
   Pour in the water and season with salt. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the lamb is tender and the turnips are cooked through.
7. 7.
   Meanwhile, in a separate pot, bring 4 cups of water to a boil. Add the soaked and drained basmati rice, along with a pinch of salt. Cook the rice until it is tender but still firm, about 10-12 minutes. Drain the rice.
8. 8.
   To assemble, spread half of the cooked rice in a serving dish. Top it with the lamb and turnip mixture, and then layer the remaining rice on top. Cover the dish with a lid or foil and let it steam for 10 minutes.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Saffron — Soak the saffron threads in warm water for at least 10 minutes before using to extract its vibrant color and delicate flavor.

Tips & Tricks

• For a vegetarian version, replace the lamb with chickpeas or tofu.
• Add a squeeze of lemon juice before serving to enhance the flavors.
• Serve Shalgham Challaw with a side of yogurt and naan bread for a complete meal.
• If you prefer a spicier dish, add a pinch of cayenne pepper or chili flakes.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Shalgham Challaw hot, garnished with fresh cilantro. Accompany it with a side of yogurt and warm naan bread for a satisfying meal.

Presentation advice

To present Shalgham Challaw beautifully, layer the rice and lamb-turnip mixture in a serving dish, allowing the vibrant colors to shine through. Garnish with a sprinkle of saffron threads and fresh cilantro for an elegant touch.