Shorwa
A clear, deeply savory broth with lamb, chickpeas, potatoes, tomatoes, and warming spices.
A DISH WITH A STORY
Shorwa is everyday Afghan comfort food, especially welcome in colder months. The broth is often enjoyed with naan torn directly into the bowl, while the meat and vegetables make it a complete meal.
INGREDIENTS
6 servings- 1½ lbbone-in lamb or beefcut into pieces
- 1 cupcooked chickpeas
- 1large onionchopped
- 3garlic clovessliced
- 3tomatoeschopped
- 3medium potatoeshalved
- 2carrotscut into chunks
- 1½ tspground coriander
- 1 tspground cumin
- ½ tspturmeric
- 2 tspsalt
- 8 cupswater
- ½ cupchopped cilantro
METHOD
- 01
Place the meat, onion, garlic, tomatoes, coriander, cumin, turmeric, salt, and water in a heavy pot.
- 02
Bring slowly to a boil, skim any foam, then cover and simmer for 60 minutes.
- 03
Add the chickpeas, potatoes, and carrots. Simmer uncovered for 30–40 minutes, until the meat and vegetables are tender.
- 04
Lift out any loose bones and skim excess fat from the surface.
- 05
Taste the broth and adjust salt. Stir in half the cilantro.
- 06
Serve very hot with naan and the remaining cilantro.
THREE DETAILS THAT MATTER
- 1
Bone-in meat produces the fullest broth.
- 2
Keep the simmer gentle for a clearer soup.
- 3
Add potatoes late enough that they keep their shape.
