📝 About This Recipe
Shorwa-e-Kalla Pacha is a legendary Afghan delicacy, a deeply nourishing soup slow-cooked to perfection using lamb head and trotters. This traditional winter staple is prized for its rich, gelatinous texture and a complex aromatic profile built from garlic, turmeric, and black pepper. Often enjoyed as a communal breakfast, it is a labor of love that transforms humble ingredients into a restorative masterpiece of Afghan hospitality.
🥗 Ingredients
The Meat
- 1 piece Lamb Head (cleaned, split, and brain removed if preferred)
- 4-6 pieces Lamb Trotters (thoroughly cleaned and scorched to remove hair)
- 500 grams Lamb Shank (optional, for extra meatiness)
Aromatics and Spices
- 3 large Yellow Onions (peeled and halved)
- 2 whole heads Garlic (top sliced off to expose cloves)
- 2 inch piece Ginger (sliced into thick coins)
- 1.5 tablespoons Turmeric Powder
- 1 tablespoon Black Peppercorns (whole)
- 1 tablespoon Coriander Seeds (cracked)
- 2-3 tablespoons Salt (adjust to taste)
- 5-6 liters Water (enough to fully submerge ingredients)
For Serving
- 4-6 loaves Fresh Naan (preferably Afghan style)
- 3 pieces Lemon or Lime (cut into wedges)
- 1/2 cup White Vinegar (mixed with minced garlic)
- 1 bunch Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Begin by meticulously cleaning the lamb head and trotters. Use a knife to scrape any remaining hair and rinse multiple times in cold water with a splash of vinegar.
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2
Place the meat in a very large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes, then drain the water completely and rinse the meat again to ensure a clear broth.
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3
Return the cleaned meat to the pot and add 5-6 liters of fresh, filtered water. Bring to a gentle simmer over medium-high heat.
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4
As the water begins to simmer, use a fine mesh skimmer to remove any grey foam or impurities that rise to the surface.
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5
Add the halved onions, whole garlic heads, ginger slices, turmeric, peppercorns, and cracked coriander seeds to the pot.
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6
Reduce the heat to the lowest possible setting. The liquid should barely bubble, as a violent boil will make the broth cloudy and the meat tough.
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7
Cover the pot with a tight-fitting lid. If the lid isn't heavy, place a weight on top or seal the edges with a damp cloth to prevent steam from escaping.
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8
Allow the Shorwa to cook for 6 to 8 hours. The goal is for the meat to literally fall off the bone and the connective tissues to turn into a rich, silky gelatin.
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9
About 1 hour before finishing, add the salt. Adding it too early can toughen the meat, but adding it now allows it to permeate the broth.
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10
Once finished, carefully remove the meat pieces from the broth. Discard the spent onions, garlic heads, and ginger.
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11
Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot to achieve a beautiful, golden, and clear liquid.
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12
Debone the meat while it is still warm, discarding the bones. Arrange the tender meat and trotters on a large central platter.
💡 Chef's Tips
For the clearest broth, never let the soup reach a hard boil after the initial blanching process. If you are short on time, a pressure cooker can reduce the time to 90 minutes, though the depth of flavor is best achieved through slow cooking. Always serve the broth piping hot; as it cools, the high gelatin content will cause it to thicken quickly. Prepare the garlic-vinegar sauce at least an hour in advance to let the flavors meld perfectly.
🍽️ Serving Suggestions
Serve with pieces of torn Afghan Naan submerged in the broth to soak up the juices (Taleeth style). Provide a side of 'Sirka' (garlic-infused vinegar) to cut through the richness of the fat. Offer plenty of fresh lemon wedges and extra ground black pepper for guests to customize their bowls. Pair with a hot cup of green tea with cardamom to aid digestion after this hearty meal.