Afghan · intermediate
Afghan Braised Lamb Thighs With Caramelized Carrots And Raisins
A comforting Afghan home-style dish featuring spiced tender lamb braised with warming cardamom and cumin, topped with caramelized carrots and sweet raisins.
- PREP TIME
- 20 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a deep heavy skillet over medium-high heat and sear the lamb chunks for 5 minutes until browned on all sides, then remove to a plate.
- 02
In the same skillet, add the sliced onion and cook for 5 minutes until soft and translucent.
- 03
Stir in the minced garlic, ground cumin, ground cardamom, and salt, cooking for 1 minute until warm and aromatic.
- 04
Return the browned lamb to the skillet, pour in the halal beef broth, and bring the liquid to a gentle simmer.
- 05
Cover the skillet tightly, lower heat to low, and braise for 30 minutes until the lamb is tender.
- 06
In a separate small pan, heat a splash of oil and saute the carrot matchsticks and dark raisins for 4 minutes until softened and plumped.
- 07
Uncover the meat, top with the warm caramelized carrot and raisin mixture, and simmer uncovered for 5 additional minutes before serving.
A LITTLE KITCHEN KNOW-HOW
Braising and Caramelization
Low-heat pan braising gently breaks down lamb fibers, while quick skillet caramelization concentrates the sweetness of carrots and raisins.
Notes from the kitchen
- Serve alongside flatbread or steamed basmati rice to enjoy the flavorful cardamom-scented broth.
- Pat the lamb dry with paper towels before searing to guarantee a deep brown crust.
- 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.
