Entree: Afghanistan – Northern Afghanistan – شوروا ➤ Shorwā (Hearty Afghan meat-and-vegetable stew traditionally served with bread)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) lamb shoulder, boneless, cut into 1-inch (2.5 cm) cubes
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, about 10 oz (285 g), peeled and sliced 1/4-inch (6 mm) thick
- 2 medium potatoes, about 12 oz (340 g), peeled and cut into 1-inch (2.5 cm) cubes
- 2 medium tomatoes, about 10 oz (285 g), chopped
- 6 cups (1.4 L) beef or lamb stock or water
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) salt, or to taste
- 1 bay leaf
- 1 tsp (1 g) dried mint (optional)
- 2 tbsp (8 g) fresh cilantro, chopped
- Juice of 1 lemon, about 2 tbsp (30 ml) (optional)

Instructions

1. Heat oil in a large pot over medium-high heat. Add the lamb cubes and brown on all sides, 6–8 minutes; transfer meat to a plate.
2. Reduce heat to medium, add the chopped onion and sauté until soft and translucent, 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
3. Stir in turmeric, ground coriander, and black pepper and cook 30 seconds to bloom the spices.
4. Return the browned lamb to the pot, add chopped tomatoes, bay leaf, and stock or water. Bring to a gentle boil, then reduce heat to low, cover, and simmer 45 minutes.
5. Add carrots and potatoes, cover, and continue simmering until vegetables and lamb are tender, about 20–30 minutes. Skim any foam from the surface as needed.
6. Stir in dried mint if using, adjust salt and pepper, and finish with lemon juice and chopped cilantro. Remove bay leaf before serving.
7. Serve hot with Afghan naan or flatbread for dipping.