📝 About This Recipe
A crown jewel of Afghan celebratory cuisine, Qormah-e-Mast is a sophisticated, silky stew that balances the tang of fermented yogurt with the earthy richness of slow-cooked lamb. Unlike heavier tomato-based curries, this dish is celebrated for its pale, creamy aesthetic and the aromatic infusion of green cardamom and fried onions. It is a masterful display of temperature control and spice layering, resulting in a melt-in-your-mouth texture that is both comforting and deeply elegant.
🥗 Ingredients
The Meat and Aromatics
- 2 lbs Lamb leg or shoulder (cut into 1.5-inch cubes, excess fat trimmed)
- 2 large Yellow onions (thinly sliced)
- 4 pieces Garlic cloves (minced into a paste)
- 1 inch Fresh ginger (peeled and finely grated)
- 1/3 cup Vegetable oil (or ghee for extra richness)
The Yogurt Base
- 2 cups Full-fat Greek yogurt (must be at room temperature to prevent curdling)
- 1 piece Egg yolk (acts as a stabilizer for the sauce)
- 1 teaspoon Cornstarch (optional, for added insurance against splitting)
Spices and Seasoning
- 1.5 tablespoons Ground coriander
- 6 pieces Green cardamom pods (lightly crushed)
- 1 teaspoon Ground black pepper (freshly cracked)
- 1.5 teaspoons Salt (adjust to taste)
- 1 piece Cinnamon stick (3-inch length)
For Garnish
- 1/4 cup Fresh cilantro (roughly chopped)
- 1 teaspoon Dried mint (crushed between palms)
👨🍳 Instructions
-
1
Heat the vegetable oil or ghee in a heavy-bottomed Dutch oven or large pot over medium-high heat.
-
2
Add the sliced onions and sauté for 10-12 minutes. You want them to be soft and translucent with just the faintest golden edges; do not brown them deeply or the stew will lose its signature light color.
-
3
Stir in the lamb cubes, increasing the heat slightly. Sear the meat until it changes color from red to a pale grey-brown, about 5-7 minutes.
-
4
Add the minced garlic, grated ginger, crushed cardamom pods, and cinnamon stick. Cook for 2 minutes until the aromatics are fragrant.
-
5
Stir in the ground coriander, black pepper, and salt, ensuring the meat is well coated in the spices.
-
6
Pour in 1.5 cups of water. Bring to a boil, then reduce the heat to low. Cover and simmer gently for 45-55 minutes, or until the lamb is tender but not falling apart.
-
7
While the meat simmers, prepare the yogurt base. In a medium bowl, whisk the room-temperature yogurt with the egg yolk and cornstarch until perfectly smooth.
-
8
Once the meat is tender, remove the lid. If there is excessive liquid, turn up the heat for a few minutes to reduce it until the sauce is thick and just coating the meat.
-
9
Temper the yogurt: Take a ladle-full of the hot liquid from the pot and slowly whisk it into the yogurt mixture. This prevents the yogurt from curdling when added to the heat.
-
10
Reduce the pot heat to the lowest possible setting. Slowly pour the tempered yogurt mixture into the pot, stirring constantly in one direction.
-
11
Continue to cook over very low heat for 5-8 minutes. Do not let the stew come to a boil, as this will cause the yogurt to separate. The sauce should thicken into a velvety, creamy consistency.
-
12
Taste and adjust salt if necessary. Remove the cinnamon stick and cardamom pods if desired before serving.
-
13
Transfer to a shallow serving bowl and garnish generously with fresh cilantro and a sprinkle of dried mint.
💡 Chef's Tips
Always use full-fat yogurt; low-fat or non-fat versions lack the stability and richness required for this sauce and are prone to splitting. Ensure your yogurt is at room temperature before tempering; the shock of cold yogurt meeting hot broth is the leading cause of a grainy sauce. Stir the stew in only one direction once the yogurt is added; traditional Afghan wisdom suggests this helps maintain the emulsion. If the sauce does split, you can carefully remove the meat and pulse the sauce with an immersion blender to bring it back together. For a vegetarian version, substitute the lamb with large chunks of par-boiled cauliflower or firm potatoes.
🍽️ Serving Suggestions
Serve alongside Challow, the classic Afghan white basmati rice with cumin seeds. Pair with hot, fresh Naan-e-Afghani to scoop up the creamy yogurt sauce. A side of Salata (chopped tomato, cucumber, and onion salad) provides a refreshing crunch. Serve with a glass of Dogh (savory yogurt drink with mint) for a fully traditional experience. Offer a small side of spicy Afghan green chutney (Chatney Gashneez) for those who enjoy a kick of heat.