📝 About This Recipe
A jewel of Afghan celebratory cuisine, Qormah-e-Alubukhara is a masterclass in the balance of sweet and savory flavors. Succulent pieces of lamb are slow-cooked in a rich, aromatic tomato and onion base, punctuated by the tart brightness of dried golden plums and a whisper of warming spices. This elegant stew is traditionally served at weddings and special gatherings, offering a sophisticated depth of flavor that represents the heart of Kabul's culinary heritage.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Lamb shoulder or leg (cut into 1.5-inch cubes, bone-in preferred for flavor)
- 3 large Yellow onions (finely diced)
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Fresh ginger (finely grated)
- 1/3 cup Vegetable oil (or ghee for extra richness)
The Spice and Sauce Base
- 2 tablespoons Tomato paste
- 1 teaspoon Ground turmeric
- 1.5 teaspoons Ground coriander
- 1 teaspoon Ground black pepper
- 1.5 teaspoons Salt (adjust to taste)
- 3 cups Water (boiling)
The Plums and Finishing Touches
- 1 cup Dried golden plums (Alubukhara) (soaked in warm water for 15 minutes then drained)
- 1-2 teaspoons Sugar (optional, to balance the acidity)
- 1/2 teaspoon Ground cardamom (added at the very end for aroma)
- 1/4 cup Fresh cilantro (chopped for garnish)
👨🍳 Instructions
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1
Heat the oil or ghee in a large, heavy-bottomed pot (like a Dutch oven) over medium-high heat.
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2
Add the diced onions and sauté for about 10-12 minutes, stirring frequently, until they are a deep golden brown. Do not rush this; the caramelized onions provide the base color and sweetness of the stew.
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3
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
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4
Add the lamb cubes to the pot. Increase the heat slightly and sear the meat until it is browned on all sides, about 8 minutes.
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5
Add the turmeric, coriander, black pepper, and salt. Stir well to coat the meat and onions in the spices for 1 minute.
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6
Make a small space in the center of the pot and add the tomato paste. Fry the paste for 2 minutes to remove its raw metallic taste and deepen its color.
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7
Pour in the boiling water. The liquid should just cover the meat. Bring to a boil, then reduce the heat to low.
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8
Cover the pot with a tight-fitting lid and simmer gently for 60-70 minutes, or until the lamb is tender and almost falling off the bone.
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9
While the meat simmers, ensure your dried plums are soaked and drained. If they have pits, you can leave them in as is traditional, but warn your guests!
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10
Once the meat is tender, stir in the drained plums and the optional sugar. If the sauce is too thin, increase the heat to medium and simmer uncovered for 10 minutes to thicken.
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11
Cover and cook for a final 15 minutes on low heat. This allows the plums to plump up and release their tangy juices into the gravy.
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12
Sprinkle the ground cardamom over the top, stir gently, and turn off the heat. Let the stew rest for 5 minutes before serving.
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13
Transfer to a serving platter and garnish generously with fresh cilantro.
💡 Chef's Tips
Be patient with the onions; getting them to a deep golden brown is the secret to a rich, dark Afghan qormah. Use bone-in lamb if possible, as the marrow adds a silky texture and incredible depth to the sauce. If you cannot find Afghan golden plums, you can use dried apricots mixed with a squeeze of lemon juice, though the flavor profile will differ slightly. Avoid over-stirring once the plums are added to keep them whole and beautiful for presentation. This stew tastes even better the next day as the flavors of the plums and spices fully meld together.
🍽️ Serving Suggestions
Serve with Chalau, the classic Afghan white basmati rice with a crispy crust. Pair with hot, fresh Naan to soak up every drop of the savory-sweet gravy. Include a side of Salata (Afghan tomato and cucumber salad) for a refreshing, crunchy contrast. A side of plain yogurt or Borani Banjan (eggplant) complements the rich flavors perfectly. Serve with a hot cup of cardamom-infused green tea after the meal.