Entree: Afghanistan – Herat & Western Afghanistan – ماشوا ➤ Māshāwa (Hearty Herati lamb and split‑pea stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 30 min

Total 2 hrs 10 min

Ingredients

- 1 lb (454 g) bone‑in lamb shoulder, cut into 1–1.5 in (2.5–4 cm) pieces
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 large onion, finely chopped, about 8 oz (225 g)
- 4 cloves garlic, minced
- 1 cup (200 g) yellow split peas (chana dal or yellow mung can be used)
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) ground black pepper
- 1½ tsp (9 g) salt, adjust to taste
- 6 cups (1.4 L) water or low‑salt chicken broth
- 1 medium tomato, chopped, about 5 oz (140 g) (optional for richer stew)
- 2 tbsp (30 ml) fresh lemon juice, or to taste
- 1/4 cup (15 g) fresh cilantro or parsley, chopped, for garnish
- 1/4 tsp (0.5 g) dried mint (optional, for authentic Herati note)

Instructions

1. Rinse the split peas under cold water until water runs clear; soak 30 minutes if time allows, then drain.
2. Heat oil or ghee in a heavy pot over medium‑high heat. Add the lamb pieces and brown on all sides, about 6–8 minutes; remove and set aside.
3. In the same pot reduce heat to medium, add the chopped onion and sauté until golden, about 6–8 minutes. Add garlic and cook 1 minute more.
4. Stir in tomato paste, turmeric, coriander, cumin, and black pepper; cook 1–2 minutes until aromatic.
5. Return lamb to the pot, add the drained split peas, chopped tomato (if using), salt, and pour in the water or broth. Bring to a boil.
6. Reduce heat to low, cover partially, and simmer gently for 1 to 1¼ hours, or until lamb and peas are very tender. Skim any excess fat from the surface as needed.
7. Once tender, stir in lemon juice and dried mint if using; adjust salt and pepper to taste. If the stew is too thick, add a little hot water to reach desired consistency.
8. Serve hot garnished with chopped cilantro or parsley and extra lemon wedges on the side. Traditionally served with plain rice or naan.