Entree: Afghanistan – Hazarajat Highlands – قورمهٔ گوسفند ➤ Qorma-ye Gūsfand (Slow-simmered spiced lamb in a rich yogurt and nut-enriched creamy sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Additional 1 hr

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1½-inch (3-4 cm) pieces
- 1 cup (240 g) plain full-fat yogurt
- 1/2 cup (50 g) ground (blanched) almonds or almond meal
- 4 tbsp (60 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced, approx. 12 oz (340 g)
- 4 garlic cloves, minced
- 2 tbsp (30 g) fresh ginger, grated
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick (about 2 inches / 5 cm)
- 4 whole cloves
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 1 1/2 tsp (9 g) salt, adjust to taste
- Pinch saffron threads soaked in 2 tbsp (30 ml) warm water (optional)
- 1 cup (240 ml) low-sodium chicken or lamb stock (or water)
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp (1 g) garam masala (stir in at end)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. In a large bowl, combine yogurt, half the minced garlic, half the grated ginger, 1/2 tsp salt, and the ground almonds. Add the lamb pieces, mix to coat, cover and refrigerate to marinate for at least 1 hour or up to overnight.
2. Heat ghee and oil in a heavy-bottomed pot over medium heat. Add sliced onions and a pinch of salt; cook, stirring occasionally, until deep golden brown and caramelized, 20–25 minutes. Remove half the onions and set aside for garnish.
3. To the pot, add cardamom pods, cinnamon stick, and cloves; sauté 1 minute until fragrant. Add remaining garlic and ginger and cook 1 minute more.
4. Increase heat to medium-high. Add marinated lamb (with excess yogurt) and brown on all sides, about 6–8 minutes, stirring to incorporate the caramelized onions and spices.
5. Stir in ground coriander, cumin, turmeric, black pepper, and remaining salt. Add saffron with its soaking liquid if using, then pour in stock (or water) to just cover the meat. Bring to a gentle simmer.
6. Reduce heat to low, cover, and simmer gently until lamb is very tender, about 1 to 1 1/2 hours. Check occasionally and add a little water if sauce becomes too thick.
7. When lamb is tender and sauce has reduced to a creamy consistency, stir in lemon juice and garam masala. Adjust seasoning.
8. Transfer to a serving dish, top with reserved caramelized onions and chopped cilantro. Serve hot with steamed basmati, naan, or Afghan bolani.