📝 About This Recipe
Landi is a legendary Afghan delicacy, a time-honored method of preserving meat through the harsh winters of the Hindu Kush. This salt-cured, air-dried lamb or beef develops a profound, concentrated umami flavor and a unique 'funky' depth that is incomparable to fresh meat. When slow-cooked with aromatic spices, Landi transforms into a tender, soul-warming centerpiece that represents the heart of Afghan hospitality and survival heritage.
🥗 Ingredients
The Curing Stage (Traditional Preparation)
- 5 kg Bone-in Lamb or Beef (Leg or Shoulder) (cut into large slabs, leaving the bone intact)
- 500 grams Coarse Sea Salt (non-iodized is essential for preservation)
- 2 tablespoons Asafoetida (Hing) powder (acts as a natural preservative and flavor enhancer)
The Stew (Cooking the Landi)
- 1 kg Prepared Landi meat (thoroughly washed and soaked)
- 3 large Yellow Onions (thinly sliced)
- 6 pieces Garlic Cloves (crushed into a paste)
- 2 inch piece Fresh Ginger (finely grated)
- 1/2 cup Vegetable Oil or Ghee (traditional recipes use the rendered fat from the meat)
- 1 teaspoon Turmeric Powder
- 1 tablespoon Black Pepper (freshly cracked)
- 2 teaspoons Coriander Powder
- 1 tablespoon Cumin Seeds (toasted and lightly crushed)
- 2 tablespoons Tomato Paste (optional, for depth of color)
- 6-8 cups Water (as needed for braising)
👨🍳 Instructions
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1
Curing Process: Rub the large slabs of meat thoroughly with a mixture of sea salt and asafoetida. Ensure every crevice and the areas around the bone are heavily coated.
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2
Hang the meat in a cold, dry, and well-ventilated place (traditionally outdoors in the winter wind) for 15 to 30 days until it is completely dry and firm to the touch.
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3
Preparation for Cooking: Before cooking, cut the dried Landi into manageable chunks (about 3-inch pieces). Soak the meat in warm water for at least 4-6 hours, changing the water twice to remove excess salt.
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4
Scrub the surface of the meat with a brush under running water to remove any surface impurities from the drying process, then pat dry.
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5
In a large heavy-bottomed pot or a traditional pressure cooker, heat the oil or ghee over medium-high heat.
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6
Add the sliced onions and sauté for 10-12 minutes until they are deeply caramelized and a dark golden brown. This provides the base color for the stew.
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7
Stir in the garlic paste and grated ginger, cooking for another 2 minutes until the raw aroma disappears.
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8
Add the Landi meat pieces to the pot. Sear the meat with the onions for 5-8 minutes, allowing the outer layer to brown slightly.
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9
Stir in the turmeric, black pepper, coriander powder, and cumin seeds. If using tomato paste, add it now and fry for 1 minute to mellow its acidity.
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10
Pour in enough water to completely submerge the meat by at least 2 inches. Do not add salt yet, as the meat is already salt-cured.
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11
Bring to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer gently for 2 to 2.5 hours. If using a pressure cooker, cook for 45-60 minutes.
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12
The Landi is ready when the meat is tender enough to pull apart with a fork but still holds its shape. The sauce (shorwa) should be rich and flavorful.
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13
Taste the broth. If it is too salty, add a peeled potato to the pot and simmer for 15 minutes to absorb the salt. If it needs more salt (rare), season to taste.
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14
Increase the heat for the final 5 minutes if you prefer a thicker gravy, or leave it as a thin, potent broth (shorwa) as per tradition.
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15
Remove from heat and let the dish rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
If you live in a humid climate, do not attempt to air-dry meat at home; instead, look for commercially prepared Landi or Jerky at Afghan specialty markets. Always soak the meat thoroughly; skipping this step will result in a dish that is inedibly salty. Traditionally, Landi is made with the tail-fat (dumba) of the sheep, which adds a specific richness—use ghee as a substitute for that authentic mouthfeel. Avoid adding acidic ingredients like lemon juice early in the process, as it can toughen the cured fibers of the meat. For the best texture, use a heavy cast iron Dutch oven to maintain a consistent, low simmer.
🍽️ Serving Suggestions
Serve hot over a bed of Challow (Afghan white basmati rice) to soak up the intense broth. Pair with fresh, hot Naan-e-Afghani for dipping into the flavorful shorwa. Accompany with a side of Torshi (pickled vegetables) to provide a sharp acidic contrast to the rich meat. Serve with a bowl of fresh yogurt or a simple Salata (tomato, cucumber, and onion salad) to refresh the palate. Enjoy with a cup of hot green tea with cardamom after the meal to aid digestion.