Entree: Afghanistan – Kabul & Central Afghanistan – شوروا ➤ Shorwa (Traditional Afghan meat and vegetable soup made with lamb, root vegetables, and warming spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) lamb shoulder, bone-in, cut into 1–2 inch pieces
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 2 cloves garlic, minced, about 0.2 oz (6 g)
- 2 medium carrots, sliced, about 8 oz (225 g)
- 2 medium potatoes, peeled and diced, about 10 oz (280 g)
- 1 medium tomato, chopped, about 5 oz (150 g)
- 6 cups (1.4 L) water or light lamb stock
- 1/4 cup (50 g) basmati rice, rinsed (optional)
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) ground turmeric
- 1/2 tsp (2 g) ground black pepper
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1/4 cup (15 g) chopped fresh cilantro or parsley

Instructions

1. Heat the oil or ghee in a large pot over medium-high heat. Add the lamb pieces and brown on all sides, about 6–8 minutes, then remove and set aside.
2. Add the sliced onion to the pot and cook over medium heat until golden and softened, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Return the lamb to the pot, add the chopped tomato, ground coriander, turmeric, black pepper and salt. Stir to coat the meat and lightly cook the tomato for 2–3 minutes.
4. Pour in the water or stock and bring to a gentle boil. Reduce heat to a simmer, cover, and cook 45 minutes to 1 hour until the lamb is nearly tender.
5. Add the carrots, potatoes, and rinsed rice (if using). Continue simmering, uncovered, until vegetables (and rice, if added) are tender and the broth is flavorful, about 20–25 minutes. Skim any excess fat from the surface if desired.
6. Stir in chopped cilantro or parsley, adjust seasoning, and serve hot with Afghan naan or steamed rice.