Shalgham challaw is a traditional stew originating from Afghanistan. It's usually made with a combination of lamb shoulder (bone-in), turnips, oil, onions, chili powder, ginger, salt, and brown sugar. The lamb pieces and onions are sautéed in oil, covered with salted water, and cooked in a pressure cooker in order to soften the lamb.

The turnips, chili powder, ginger, sugar, and water are added to the meat and cooked until the meat and turnips are fully cooked and tender, but not falling apart. Finally, the stew is served over steaming hot challaw (plain rice).