Entree: Afghanistan – Herat & Western Afghanistan – شوروا ➤ Shorwa (Hearty Afghan lamb and vegetable soup)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1.5 lb (680 g) lamb shoulder, bone-in, cut into 1½-inch pieces
- 1 large onion, about 8 oz (225 g), chopped
- 3 cloves (9 g) garlic, minced
- 2 carrots, about 8 oz (225 g), peeled and sliced
- 2 medium potatoes, about 12 oz (340 g), peeled and diced
- 1 cup (240 g) canned crushed tomatoes
- 6 cups (1.4 L) water or low-sodium lamb or beef stock
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) ground coriander or 1 tsp crushed coriander seeds
- 1 bay leaf
- 1 cup (165 g) cooked chickpeas (optional)
- Salt to taste
- Juice of 1 lemon (about 2 tbsp / 30 ml)
- 1/4 cup (15 g) fresh cilantro, chopped for garnish

Instructions

1. Heat the oil in a large pot over medium-high heat. Add the lamb pieces and brown on all sides, about 6–8 minutes; remove and set aside.
2. Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Stir in the garlic and cook 30 seconds until fragrant.
3. Return the lamb to the pot. Add the crushed tomatoes, carrots, potatoes, turmeric, cumin, coriander, black pepper, bay leaf, and chickpeas if using.
4. Pour in the water or stock to cover the ingredients. Bring to a boil, then reduce heat to low, cover partially, and simmer gently for 1 to 1¼ hours until the lamb is tender and vegetables are cooked through.
5. Taste and season with salt and additional black pepper as needed. Stir in the lemon juice and simmer 2 more minutes.
6. Remove the bay leaf. Ladle the shorwa into bowls and garnish with chopped cilantro. Serve hot with naan or Afghan flatbread.