📝 About This Recipe
Shorwa-e-Gosht is the ultimate comfort food of Afghanistan, a deeply aromatic and nourishing soup that has warmed households for generations. This rustic dish features tender, fall-off-the-bone lamb simmered in a golden broth enriched with sun-ripened tomatoes, hearty potatoes, and protein-packed chickpeas. Infused with the warm notes of coriander and turmeric, it offers a perfect balance of savory depth and wholesome simplicity that captures the hospitable spirit of Afghan cuisine.
🥗 Ingredients
The Meat and Aromatics
- 1.5 lbs Lamb shoulder or leg (cut into 2-inch chunks, bone-in preferred for flavor)
- 2 medium Yellow onion (finely diced)
- 4 Garlic cloves (minced)
- 1 inch piece Fresh ginger (grated)
- 3 tablespoons Vegetable oil (or ghee for extra richness)
Spices and Base
- 1 teaspoon Turmeric powder
- 2 teaspoons Ground coriander
- 1 teaspoon Black pepper (freshly ground)
- 2 teaspoons Salt (adjust to taste)
- 2 tablespoons Tomato paste
- 2 medium Roma tomatoes (diced)
Vegetables and Legumes
- 3 medium Yukon Gold potatoes (peeled and quartered)
- 2 large Carrots (peeled and cut into 1-inch rounds)
- 1 can (15 oz) Chickpeas (rinsed and drained)
- 6 cups Water (or beef/lamb stock for more intensity)
For Garnish
- 1/4 cup Fresh cilantro (chopped)
- 1 Fresh lemon (cut into wedges)
- 1-2 Green chili (thinly sliced for extra heat)
👨🍳 Instructions
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1
Heat the vegetable oil or ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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2
Add the diced onions and sauté for 8-10 minutes until they are deeply golden brown. This caramelization is key to the soup's color and depth.
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3
Add the lamb chunks to the pot. Sear the meat for about 5-7 minutes, turning occasionally, until browned on all sides.
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4
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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5
Add the turmeric, ground coriander, black pepper, and salt. Stir well to coat the meat and onions in the spices for 1 minute.
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6
Incorporate the tomato paste and diced fresh tomatoes. Cook for 3-4 minutes, stirring frequently, until the tomatoes soften and the oil begins to separate from the spice base.
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7
Pour in the 6 cups of water (or stock). Bring the mixture to a rolling boil, then immediately 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 nearly tender.
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9
Carefully add the quartered potatoes, carrot rounds, and drained chickpeas to the pot.
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10
Cover and continue to simmer for an additional 25-30 minutes, or until the potatoes and carrots are fork-tender and the meat pulls apart easily.
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11
Taste the broth and adjust the seasoning with more salt or pepper if necessary. If the soup is too thick, add a splash of boiling water to reach your desired consistency.
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12
Ladle the hot Shorwa into deep bowls, ensuring everyone gets a generous portion of meat, potatoes, and vegetables.
💡 Chef's Tips
For the most authentic flavor, use bone-in lamb; the marrow enriches the broth significantly during the long simmer. Don't rush the onions—getting them to a dark golden hue provides the signature amber color of a traditional Shorwa. If you prefer a thicker 'pottage' style, you can lightly mash one or two of the cooked potato chunks back into the broth. To save time, this recipe works beautifully in a pressure cooker; reduce the initial water to 4 cups and cook the meat for 25 minutes before adding vegetables. Always skim off any foam that rises to the top during the first 10 minutes of simmering to ensure a clear, clean broth.
🍽️ Serving Suggestions
Serve alongside warm, crusty Afghan Naan or flatbread for dipping into the rich broth. A side of Torshi (Afghan pickled vegetables) provides a wonderful acidic contrast to the savory lamb. Provide fresh lemon wedges at the table; a squeeze of citrus right before eating brightens all the earthy spices. Pair with a hot cup of cardamom-infused green tea to cleanse the palate after the meal. A small bowl of plain yogurt on the side can be swirled in for those who prefer a creamier texture.