📝 About This Recipe
Qormah-e-Gosht is the quintessential centerpiece of the Afghan table, a slow-simmered meat stew that embodies the warmth of Kabul’s hospitality. This dish features tender morsels of lamb or beef enveloped in a rich, silken tomato and onion gravy, subtly perfumed with the aromatic trio of turmeric, cumin, and coriander. What sets this stew apart is the 'bhuna' process—the careful frying of the base to achieve a deep, savory umami flavor that is both rustic and refined.
🥗 Ingredients
The Meat
- 2 pounds Lamb shoulder or Beef chuck (cut into 1.5-inch cubes, bone-in preferred for flavor)
The Aromatics
- 3 medium Yellow onions (finely diced)
- 5 pieces Garlic cloves (minced into a paste)
- 1 inch Fresh ginger (grated)
- 1/2 cup Vegetable oil (or ghee for a richer taste)
The Spice Blend
- 1 teaspoon Turmeric powder
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1/2 teaspoon Black pepper (freshly ground)
- 1.5 teaspoons Salt (adjust to taste)
- 1 piece Cinnamon stick
The Sauce Base
- 2 tablespoons Tomato paste
- 2 medium Fresh tomatoes (blanched, peeled, and finely chopped)
- 2-3 cups Boiling water (as needed for simmering)
Garnish
- 1/4 cup Fresh cilantro (roughly chopped)
- 1-2 pieces Green chili (slit lengthwise for mild heat)
👨🍳 Instructions
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1
Heat the oil or ghee in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
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2
Add the finely diced onions. Sauté for 10-12 minutes, stirring frequently, until they reach a deep golden-brown color. Do not burn them, as this provides the color of the final sauce.
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3
Stir in the garlic paste and grated ginger. Cook for 1-2 minutes until the raw aroma disappears.
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4
Add the meat cubes to the pot. Increase heat slightly and sear the meat for 5-7 minutes until browned on all sides, locking in the juices.
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5
Add the turmeric, coriander, cumin, black pepper, cinnamon stick, and salt. Stir well to coat every piece of meat in the spices for about 2 minutes.
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6
Add the tomato paste and chopped tomatoes. Cook for 5 minutes, stirring often, until the tomatoes break down and the oil begins to separate from the sauce (the 'bhuna' stage).
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7
Pour in 2 cups of boiling water. Ensure the water just covers the meat. Bring to a vigorous boil.
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8
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently. For lamb, this takes about 60-70 minutes; for beef, it may take 90 minutes.
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9
Check the meat for tenderness. It should be 'fork-tender' but not falling apart into shreds.
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10
Remove the lid and increase heat if the sauce is too thin. Simmer uncovered for a few minutes until the sauce (qormah) thickens to a luscious consistency.
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11
Taste and adjust salt. Add the slit green chilies during the last 5 minutes of simmering for a fresh aroma.
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12
Turn off the heat, remove the cinnamon stick, and let the stew rest for 5 minutes. The oil should rise to the top, a sign of a perfectly cooked Qormah.
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13
Garnish generously with fresh cilantro and serve hot.
💡 Chef's Tips
For the most authentic flavor, use meat with the bone in; it adds a gelatinous depth to the gravy that boneless meat cannot match. The secret to a rich Qormah is the onions—take your time browning them to a dark caramel color, as this dictates the flavor and hue of the stew. If using a pressure cooker, reduce the water to 1.5 cups and cook for 20-25 minutes after the first whistle. Avoid adding cold water to the meat during cooking as it toughens the protein; always use boiling water. If the sauce feels too acidic from the tomatoes, a tiny pinch of sugar can balance the flavors perfectly.
🍽️ Serving Suggestions
Serve with Challow (Afghan white basmati rice) for a classic meal. Pair with fresh hot Naan or Lavash bread to scoop up the rich gravy. Accompany with a side of 'Salata' (a fine dice of cucumbers, tomatoes, and onions with lemon juice). A dollop of thick Greek yogurt on the side provides a cooling contrast to the spices. Finish the meal with a cup of hot green tea infused with cardamom.