← Nouns Cooking · Soup Pot

Ingredients

• 2 tbsp Vegetable oil
• 1 Red onion, chopped
• 4 cloves Garlic, chopped
• 900 g lamb on the bone (shoulder or neck), or beef shin, cut into large chunks
• 3 Tomato, chopped
• 1 tbsp Tomato purée (paste)
• 1 tbsp Ground coriander
• 1½ tsp Ground turmeric
• ½ tsp Black pepper
• 2 l Water
• 2 Potato, cut into 2 cm cubes
• 2 Carrot, thickly sliced
• 400 g tinned chickpeas, drained
• 400 g tinned kidney beans, drained
• 1 handful Coriander (cilantro), chopped
• Salt
• 4 naan or other flatbread, to serve (optional)

Method

1. Heat the oil in a large heavy pot over medium-high heat and fry the onion for 5 min, until soft and lightly browned.
2. Add the garlic and lamb and cook for 10 min, turning the meat, until it is browned and the juices have reduced to a thick sauce.
3. Stir in the tomatoes, tomato paste, coriander, turmeric, pepper and 2 tsp salt, then pour in the water.
4. Bring to a boil, skim, then cover and simmer gently for 1½ hours, until the lamb is very tender.
5. Add the potatoes and carrots and simmer for 20 min, then add the chickpeas and kidney beans and cook for 10 min more.
6. Stir in the coriander and taste for salt. Serve with warm flatbread torn into the bowls to soak up the broth.

Tips

• In a pressure cooker the lamb needs only about 25 min at high pressure before you add the vegetables.
• The bread is optional but traditional; leave it out to keep the meal gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Afghan Culture Unveiled Afghan Cooks