Editorial sample recipeAfghanintermediatehalaldairy-freegluten-free

Afghan Spiced Lamb Stew With Yellow Split Peas And Prunes

Name: Afghan Spiced Lamb Stew With Yellow Split Peas And Prunes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Afghan
Ingredients: 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes; 0.75 cup yellow split peas, rinsed and drained; 1 large yellow onion, finely diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp ground coriander; 8 whole pitted prunes; 2 tbsp vegetable oil

Tender lamb shoulder braised slowly with yellow split peas and sweet pitted prunes in a rich, deeply caramelized onion tomato gravy.

Prep: 15 min
Cook: 50 min
Total: 65 min

AI-generated illustration of Afghan Spiced Lamb Stew With Yellow Split Peas And Prunes

AI illustration

Technique to learn

qorma browning

Frying onions to a rich golden brown before building sauce bases to add intense savory-sweet foundation to stews.

Instructions

Step 1: Heat vegetable oil in a deep heavy pot over medium-high heat. Add cubed lamb shoulder and brown thoroughly for 6 to 8 minutes; remove lamb and set aside.
Step 2: Add diced onion to the pot and cook over medium heat for 8 minutes until golden brown, scraping bottom of pot.
Stir in minced garlic, tomato paste, ground cumin, and ground coriander, cooking for 2 minutes until mixture deepens in color.

Step 4: Return lamb to pot along with rinsed yellow split peas and 2.5 cups water, then bring to a boil.

Step 5: Reduce heat to low, cover pot with lid, and simmer gently for 30 minutes.

Step 6: Stir in pitted prunes, replace lid, and cook for another 15 minutes until lamb and split peas are soft. Season with salt to taste before serving.

Cooking tips

Caramelizing onions deeply creates the traditional dark color and savory foundation for Afghan qorma stews.
If split peas are older, soak them in hot water for 20 minutes prior to cooking so they cook evenly.
Original home-cooking adaptation inspired by Afghan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in