Afghan · intermediate
Afghan Spiced Lamb Stew With Yellow Split Peas And Prunes
Tender lamb shoulder braised slowly with yellow split peas and sweet pitted prunes in a rich, deeply caramelized onion tomato gravy.
- PREP TIME
- 15 min
- COOK TIME
- 50 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
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.
- 02
Add diced onion to the pot and cook over medium heat for 8 minutes until golden brown, scraping bottom of pot.
- 03
Stir in minced garlic, tomato paste, ground cumin, and ground coriander, cooking for 2 minutes until mixture deepens in color.
- 04
Return lamb to pot along with rinsed yellow split peas and 2.5 cups water, then bring to a boil.
- 05
Reduce heat to low, cover pot with lid, and simmer gently for 30 minutes.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
qorma browning
Frying onions to a rich golden brown before building sauce bases to add intense savory-sweet foundation to stews.
Notes from the kitchen
- 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.
