📝 About This Recipe
A soul-warming staple of Afghan home cooking, Shorwa-e-Lubia is a rich, protein-packed soup that beautifully balances the earthiness of red kidney beans with succulent lamb and aromatic spices. This traditional dish is slow-simmered to create a deep, tomato-based broth infused with the warmth of turmeric and coriander. It is more than just a meal; it is a comforting embrace in a bowl, perfect for chilly evenings and family gatherings.
🥗 Ingredients
The Base
- 2 cups Red Kidney Beans (dried, soaked overnight and drained)
- 1 pound Lamb or Beef Stew Meat (cut into 1-inch cubes)
- 3 tablespoons Vegetable Oil (or ghee for extra richness)
- 2 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
Spices and Aromatics
- 3 tablespoons Tomato Paste (high quality for deep color)
- 1 teaspoon Turmeric Powder
- 1.5 teaspoons Ground Coriander
- 1 teaspoon Black Pepper (freshly ground)
- 2 teaspoons Salt (adjust to taste)
- 6-8 cups Water (as needed for consistency)
Finishing and Garnish
- 1/2 cup Fresh Cilantro (chopped)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 teaspoon Dried Mint (crushed between palms)
- 2 pieces Green Chilies (slit lengthwise for subtle heat)
👨🍳 Instructions
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1
Start by rinsing the pre-soaked kidney beans under cold water and set them aside. Ensure the meat is patted dry with paper towels to help it sear properly.
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2
In a large heavy-bottomed pot or a pressure cooker, heat the vegetable oil over medium-high heat until shimmering.
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3
Add the diced onions to the pot. Sauté for 8-10 minutes, stirring frequently, until they reach a deep golden brown color. This caramelization is key for the broth's flavor.
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4
Add the lamb or beef cubes to the onions. Brown the meat on all sides for about 5-7 minutes until a nice crust forms.
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5
Stir in the minced garlic and sauté for just 1 minute until fragrant, being careful not to let the garlic burn.
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6
Add the tomato paste, turmeric, coriander, and black pepper. Stir well for 2-3 minutes to 'fry' the tomato paste and spices; this removes the raw metallic taste and deepens the color.
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7
Pour in the soaked kidney beans and stir to coat them in the aromatic base.
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8
Add 6 cups of water (or enough to cover the ingredients by at least 3 inches). Bring the mixture to a rolling boil.
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9
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer gently. If using a standard pot, this will take 1.5 to 2 hours. If using a pressure cooker, cook for 35-40 minutes.
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10
Check the beans and meat for tenderness. The beans should be soft but not falling apart, and the meat should be fork-tender. If the soup is too thick, add another cup of hot water.
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11
Add the salt and the slit green chilies. Simmer uncovered for another 10 minutes to allow the flavors to meld and the broth to thicken slightly.
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12
Just before serving, stir in the fresh cilantro, dill, and the crushed dried mint.
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13
Taste and adjust seasoning with more salt or pepper if desired. Remove from heat and let it sit for 5 minutes before ladling into bowls.
💡 Chef's Tips
For the best texture, always soak your dried beans for at least 8 hours; this ensures even cooking and better digestion. Don't rush the onions—the deep brown color of the sautéed onions provides the signature mahogany hue of the shorwa. If you prefer a thicker consistency, take a ladle of beans out, mash them into a paste, and stir them back into the soup. You can substitute the lamb with chicken thighs for a faster cooking time, though the flavor profile will be lighter. Always add salt at the end of the cooking process, as salting beans too early can sometimes prevent them from softening properly.
🍽️ Serving Suggestions
Serve hot in deep bowls with a side of crusty Afghan Naan or sourdough bread for dipping. Accompany with a side of 'Salata' (a fresh Afghan salad of diced cucumbers, tomatoes, and onions with lemon juice). A dollop of thick Greek yogurt or 'Chaka' on top adds a beautiful creamy contrast to the spices. Pair with a hot cup of green tea infused with cardamom to follow the meal. Provide fresh lemon or lime wedges on the side for those who like a bright, acidic finish.