📝 About This Recipe
Shorwa is the quintessential comfort food of Afghanistan, a deeply aromatic and nourishing soup that has warmed Central Asian hearths for generations. This authentic Halal recipe features tender bone-in lamb simmered slowly with earthy chickpeas, potatoes, and a fragrant blend of turmeric and coriander. It is more than just a meal; it is a communal experience meant to be shared with torn pieces of fresh naan soaked in the golden, nutrient-rich broth.
🥗 Ingredients
The Meat and Base
- 1.5 lbs Lamb shoulder or leg (cut into 2-inch chunks, bone-in for maximum flavor)
- 3 tablespoons Vegetable oil (or ghee for a richer taste)
- 2 medium Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 1 inch Ginger (peeled and finely grated)
Spices and Aromatics
- 2 tablespoons Tomato paste (concentrated)
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Ground coriander
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 teaspoons Salt (adjust to taste)
Vegetables and Legumes
- 6-8 cups Water (hot)
- 1 can Chickpeas (15 oz, drained and rinsed)
- 3 medium Russet potatoes (peeled and quartered)
- 2 pieces Roma tomatoes (diced)
Finishing and Garnish
- 1/4 cup Fresh cilantro (chopped)
- 1 teaspoon Dried mint (crushed between palms)
- 1 piece Fresh lemon (cut into wedges)
👨🍳 Instructions
-
1
Pat the lamb pieces dry with paper towels to ensure a good sear. Heat the oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
-
2
Add the lamb chunks in batches, browning them on all sides until a deep golden crust forms (about 8-10 minutes). Remove the meat and set aside.
-
3
In the same pot, add the diced onions. Sauté for 10-12 minutes, stirring frequently, until they are soft and have turned a rich caramel brown.
-
4
Stir in the minced garlic and grated ginger. Cook for 2 minutes until fragrant, being careful not to burn the garlic.
-
5
Add the tomato paste, turmeric, ground coriander, and black pepper. Stir constantly for 2-3 minutes to 'toast' the spices and cook out the raw taste of the tomato paste.
-
6
Return the browned lamb and any accumulated juices to the pot. Stir well to coat the meat thoroughly in the spice and onion mixture.
-
7
Pour in 6-8 cups of hot water, enough to cover the meat by at least 3 inches. Bring to a rolling boil.
-
8
Once boiling, use a spoon to skim off any foam or impurities that rise to the surface. This ensures a clear, clean-tasting broth.
-
9
Reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 60-75 minutes, or until the lamb is beginning to get tender.
-
10
Add the quartered potatoes, diced tomatoes, and chickpeas. Season with salt.
-
11
Cover again and simmer for another 25-30 minutes, until the potatoes are fork-tender and the meat pulls away easily from the bone.
-
12
Taste the broth and adjust the salt if necessary. Stir in the dried mint and half of the fresh cilantro.
-
13
Remove from heat and let the soup rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always use bone-in meat; the marrow releases collagen that gives Shorwa its signature silky mouthfeel. Don't rush the onions—the deep brown color of the sautéed onions provides the base color and sweetness for the entire soup. If using dried chickpeas instead of canned, soak them overnight and add them at the same time as the meat. For a thicker broth, mash one of the cooked potato quarters against the side of the pot and stir it back in. If the soup becomes too thick, add a splash of boiling water to reach your desired consistency.
🍽️ Serving Suggestions
Serve hot in deep bowls with plenty of fresh Afghan Naan or crusty bread for dipping. Provide extra lemon wedges on the side; a squeeze of fresh citrus cuts through the richness of the lamb perfectly. Pair with a side of 'Salata' (a fine dice of cucumbers, tomatoes, and onions) for a refreshing crunch. Serve with a small bowl of plain yogurt or 'Chakka' to dollop on top for a creamy finish. Accompany with hot green tea with cardamom to follow the meal in traditional Afghan style.