📝 About This Recipe
A soul-warming staple of Afghan home cooking, Qormah-e-Karam transforms humble cabbage into a melt-in-your-mouth delicacy infused with aromatic spices. This traditional stew balances the sweetness of slow-cooked cabbage with a savory tomato-based sauce and tender morsels of lamb or beef. It is a masterclass in Afghan 'Qormah' techniques, offering a comforting, earthy flavor profile that is both nutritious and deeply satisfying.
🥗 Ingredients
The Meat and Base
- 1 lb Lamb or Beef chuck (cut into 1-inch cubes)
- 2 large Yellow onion (finely diced)
- 1/3 cup Vegetable oil (or ghee for richer flavor)
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Ginger (freshly grated)
The Vegetables
- 1 medium head Green cabbage (roughly chopped into 1.5-inch pieces)
- 3 medium Roma tomatoes (finely chopped)
- 2 tablespoons Tomato paste
Spices and Aromatics
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Ground coriander
- 1 teaspoon Black pepper (freshly ground)
- 2 teaspoons Salt (adjust to taste)
- 1 piece Cinnamon stick (optional, for depth)
- 2 cups Water (hot)
Garnish
- 1/4 cup Fresh cilantro (chopped)
- 1-2 pieces Fresh green chili (sliced, optional for heat)
👨🍳 Instructions
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1
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onions and sauté for 8-10 minutes until they are golden brown.
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2
Add the cubed meat to the pot. Sear the meat until it is browned on all sides, which helps lock in the juices.
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3
Stir in the minced garlic and grated ginger. Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
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4
Add the turmeric, ground coriander, black pepper, and salt. Stir well to coat the meat and onions in the spices.
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5
Incorporate the chopped tomatoes and tomato paste. Cook for 5 minutes, stirring frequently, until the tomatoes have softened and the oil begins to separate from the sauce.
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6
Pour in 2 cups of hot water. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35-45 minutes (depending on the cut of meat) until the meat is about 80% tender.
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7
While the meat simmers, prepare the cabbage by removing the tough outer leaves and the core, then chopping it into large bite-sized chunks.
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8
Once the meat is partially tender, add the chopped cabbage to the pot. It may look like a lot, but it will wilt down significantly.
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9
Gently fold the cabbage into the sauce. If the pot seems too dry, add an additional 1/2 cup of water, but remember cabbage releases its own moisture.
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10
Cover the pot tightly and simmer on low heat for another 20-25 minutes. The cabbage should be soft and translucent, but not completely disintegrated.
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11
Taste the stew and adjust the salt or pepper if necessary. If you prefer a thicker sauce, simmer uncovered for the last 5 minutes.
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12
Turn off the heat and let the stew rest for 5 minutes before serving. This allows the flavors to settle and the oil (the 'char') to rise to the top.
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13
Garnish with fresh cilantro and sliced green chilies before serving hot.
💡 Chef's Tips
For the most authentic flavor, ensure your onions are a deep golden brown before adding meat; this provides the base color and sweetness for the Qormah. If using beef, choose a cut with some fat like chuck roast, as lean cuts can become tough during the long simmer. Don't over-stir the cabbage once it's soft, or it will turn into a mushy texture rather than distinct, tender pieces. If you prefer a vegetarian version, omit the meat and add yellow split peas (chana dal) that have been parboiled for a similar hearty texture. A pinch of 'Char Masala' (Afghan four-spice mix) added at the very end can provide an extra layer of aromatic complexity.
🍽️ Serving Suggestions
Serve alongside 'Challow', the classic Afghan white basmati rice with cumin. Pair with fresh Afghan Naan or any crusty flatbread to scoop up the savory sauce. Accompany with a side of 'Salata' (a fine-diced salad of tomato, cucumber, and onion with lemon juice). A dollop of thick Greek yogurt or Afghan 'Chaka' on the side balances the warmth of the spices. Enjoy with a glass of 'Doogh', a refreshing Afghan yogurt drink flavored with mint and cucumber.