Entree: Afghanistan – Hazarajat Highlands – شوروا ➤ Shorwa (Hearty Afghan lamb and vegetable soup-stew seasoned with warm spices and fresh herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, bone-in, cut into 1- to 1.5-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, approx. 8 oz (225 g), finely chopped
- 3 cloves garlic, minced
- 2 medium potatoes, about 12 oz (340 g), peeled and cut into 1-inch cubes
- 2 medium carrots, about 6 oz (170 g), peeled and sliced
- 2 medium tomatoes, about 10 oz (285 g), chopped (or 1 cup / 240 g canned diced tomatoes)
- 1 cup (165 g) cooked chickpeas or drained canned chickpeas
- 8 cups (1.9 L) water or lamb stock
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground black pepper
- 1 1/2 tsp (9 g) salt, adjust to taste
- 1 bay leaf
- 2 tbsp (8 g) fresh cilantro, chopped, plus extra for garnish
- 2 tbsp (30 ml) lemon juice, or to taste
- 1 tbsp (15 ml) dried mint (optional)

Instructions

1. Heat the oil in a heavy pot over medium-high heat. Add the lamb pieces and brown on all sides, 6–8 minutes; remove and set aside.
2. In the same pot, add the chopped onion and a pinch of salt; sauté until translucent, 6–8 minutes. Add garlic and cook 1 minute more.
3. Return the lamb to the pot. Stir in turmeric, cumin, and black pepper until fragrant, about 1 minute.
4. Add the chopped tomatoes, potatoes, carrots, chickpeas, bay leaf, and 8 cups (1.9 L) water or stock. Bring to a boil, then reduce to a simmer.
5. Cover and simmer gently until the lamb is tender and vegetables are cooked, about 1 to 1 1/4 hours. Skim foam as needed.
6. Remove the bay leaf. Stir in cilantro, lemon juice, and dried mint if using. Adjust salt and pepper to taste.
7. Simmer uncovered 5–10 minutes to allow flavors to meld. If stew is too thin, simmer a few minutes longer to slightly reduce.
8. Serve hot garnished with additional chopped cilantro and a lemon wedge on the side.