📝 About This Recipe
Shorwa-e-Landi is a legendary Afghan winter specialty centered around 'Landi,' a traditionally salt-cured and air-dried lamb or beef that offers a deep, funky umami profile unlike any other meat. This robust soup is simmered slowly with hearty pulses and aromatic spices to create a rich, savory broth that has sustained families through harsh mountain winters for generations. It is a rustic, comforting masterpiece that celebrates the ancient Central Asian art of meat preservation and communal dining.
🥗 Ingredients
The Landi (Dried Meat)
- 1 kg Landi (Afghan dried lamb or beef) (cut into medium chunks; soaked in warm water for 2 hours to desalinate)
The Base and Aromatics
- 3 tablespoons Vegetable oil or Ghee
- 2 large Yellow onions (finely diced)
- 4 Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 3 medium Roma tomatoes (peeled and chopped)
- 1 tablespoon Tomato paste
Pulses and Grains
- 1/2 cup Chickpeas (dried, soaked overnight)
- 1/2 cup Yellow split peas (soaked for 1 hour)
- 1/4 cup Mung beans (rinsed)
Spices and Liquid
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Black pepper (freshly ground)
- 1 teaspoon Cumin seeds (toasted and crushed)
- 8-10 cups Water (plus more as needed)
The Finish
- 3 medium Potatoes (peeled and quartered)
- 1/2 cup Fresh cilantro (chopped for garnish)
- 1 tablespoon Dried mint (crushed)
👨🍳 Instructions
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1
Begin by preparing the Landi meat. Since it is heavily salted and dried, soak the meat chunks in warm water for at least 2 hours, changing the water once, to remove excess salt and rehydrate the fibers.
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2
In a large, heavy-bottomed pot or a pressure cooker, heat the oil or ghee over medium-high heat.
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3
Add the diced onions and sauté for 8-10 minutes until they are golden brown. Do not rush this, as caramelized onions provide the base color for the shorwa.
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4
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
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5
Add the soaked and drained Landi meat to the pot. Sear the meat with the onions for 5 minutes, allowing the unique aroma of the dried meat to release.
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6
Stir in the turmeric, coriander powder, black pepper, and cumin. Toast the spices with the meat for 1 minute.
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7
Add the chopped tomatoes and tomato paste. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have broken down into a thick sauce and the oil begins to separate.
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8
Incorporate the soaked chickpeas and yellow split peas. Stir to coat them in the spice base.
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9
Pour in 8-10 cups of water. Bring the mixture to a rolling boil, then reduce the heat to low.
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10
Cover the pot tightly and simmer gently for 1.5 to 2 hours. If using a pressure cooker, this will take approximately 45-50 minutes. The meat should be tender but not falling apart yet.
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11
Add the quartered potatoes and the mung beans to the pot. These require less time and help thicken the broth.
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12
Continue simmering for another 25-30 minutes until the potatoes are fork-tender and the pulses are soft.
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13
Taste the broth before adding any salt. Landi is naturally very salty, and the salt will have leached into the soup; you likely will not need to add any more.
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14
Just before serving, stir in the crushed dried mint for a burst of herbal freshness that cuts through the richness.
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15
Ladle the thick soup into deep bowls, ensuring everyone gets a piece of meat, a potato, and plenty of pulses. Garnish with fresh cilantro.
💡 Chef's Tips
Always soak the Landi meat thoroughly; skipping this will result in a soup that is far too salty to eat. If you cannot find authentic Landi, you can substitute with high-quality beef jerky (unsweetened) or salt-cured beef, though the flavor will be less traditional. For a thicker consistency, mash one or two of the cooked potato quarters directly into the broth. Avoid adding salt until the very end of the cooking process to prevent over-seasoning. Use a heavy cast iron pot or Dutch oven for the best heat distribution during the long simmer.
🍽️ Serving Suggestions
Serve with hot Afghan Naan or crusty sourdough bread to soak up the flavorful broth. Pair with a side of 'Torshi' (Afghan pickled vegetables) to provide a sharp acidic contrast to the rich meat. Offer a side of fresh radish slices and green chilies for those who enjoy extra crunch and heat. Serve with a bowl of plain yogurt on the side to swirl into the soup for a creamy finish. Accompany with hot green tea with cardamom to aid digestion after this hearty meal.