📝 About This Recipe
A cornerstone of Afghan home cooking, Shorwa-e-Karam is a soul-warming, rustic soup that transforms humble cabbage into a sweet, meltingly tender delicacy. This traditional recipe balances the richness of bone-in lamb with the aromatic depth of turmeric, coriander, and ripe tomatoes. It is a hearty, nutrient-dense meal that captures the essence of hospitality found in every Afghan kitchen.
🥗 Ingredients
The Meat and Base
- 1.5 pounds Lamb or Beef stew meat (cut into 1-inch cubes, bone-in lamb shank preferred for flavor)
- 3 tablespoons Vegetable oil
- 2 large Yellow onion (finely diced)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger paste (freshly grated)
The Vegetables
- 1 medium head Green cabbage (cored and cut into 1.5-inch chunks)
- 2 medium Potatoes (peeled and quartered)
- 3 pieces Roma tomatoes (finely chopped or 1 cup canned crushed tomatoes)
- 2 tablespoons Tomato paste
Spices and Liquid
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Ground coriander
- 1 teaspoon Black pepper (freshly ground)
- 2 teaspoons Salt (adjust to taste)
- 6 cups Water (or beef/lamb broth for extra richness)
- 1/2 cup Fresh cilantro (chopped for garnish)
👨🍳 Instructions
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1
Heat the vegetable oil 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 golden brown. Traditional Afghan shorwa relies on well-caramelized onions for its deep color and flavor.
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3
Add the lamb pieces to the pot. Sear the meat until it is browned on all sides, about 5-7 minutes.
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4
Stir in the minced garlic and ginger paste, cooking for another 2 minutes until fragrant.
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5
Add the turmeric, ground coriander, black pepper, and salt. Stir constantly for 1 minute to bloom the spices in the oil without burning them.
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6
Mix in the chopped tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate from the sauce.
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7
Pour in the 6 cups of water or broth. Bring the mixture to a rolling boil, then reduce the heat to low.
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8
Cover the pot and simmer gently for about 45-50 minutes, or until the meat is starting to become tender.
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9
While the meat simmers, prepare the cabbage by cutting it into large bite-sized chunks. Avoid shredding it too thin, as it needs to withstand the slow cooking.
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10
Add the cabbage and the quartered potatoes to the pot. Ensure they are mostly submerged in the liquid; add a splash more water if necessary.
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11
Cover and continue to simmer for another 30-35 minutes. The cabbage should be very soft and translucent, and the potatoes fork-tender.
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12
Taste the broth and adjust the salt and pepper according to your preference.
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13
Turn off the heat and let the soup rest for 5 minutes before serving to allow the flavors to settle.
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14
Ladle the thick soup into deep bowls, ensuring everyone gets a piece of tender meat and plenty of vegetables.
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15
Garnish generously with fresh chopped cilantro and serve hot.
💡 Chef's Tips
For the most authentic flavor, use bone-in lamb as the marrow enriches the broth significantly. Don't rush the onion browning process; the deep amber color of the onions provides the base for the soup's savory profile. If you prefer a thicker consistency, you can lightly mash one or two of the cooked potato quarters directly into the broth. If the cabbage is very young and tender, add it 10 minutes after the potatoes so it doesn't over-dissolve. A pinch of dried mint added at the very end can provide a refreshing, traditional Afghan aromatic lift.
🍽️ Serving Suggestions
Serve with warm Afghan Naan or crusty sourdough bread for dipping into the rich broth. Accompany with a side of 'Salata' (a fine dice of tomato, cucumber, and onion with lemon juice). Provide fresh lemon wedges on the side to brighten the earthy flavors of the cabbage. A dollop of thick Greek yogurt or 'Chaka' on top adds a lovely creamy contrast. Pair with a hot cup of green tea with cardamom to finish the meal in traditional style.