Shalgam (Middle Eastern Turnip Stew) | Hilda's Kitchen Blog

Ingredients

• 1½ pounds lamb or beef ((cut into 2"-3" portions))
• 4 cups peeled and roughly chopped turnips ((approximately 1 ¼ pounds))
• 1½ tsp salt
• 6 ounce canned tomato paste
• 2 tbsp lemon juice ((or 1 small black lime))
• 1 medium yellow onion ((diced))
• 1½ tbsp vegetable oil
• 1 tbsp paprika
• 3 tbsp date molasses