Shurwa [afghan meat & veggie soup]
As requested by many a traditional & popular afghan dish.
Here is what you need:
1 kilo of lamb with bone
2 garlic cloves
100 g chickpeas soaked overnight with warm water (or ready to use canned chickpeas)
1 can of peeled tomatoes
1 tbsp paprika paste
1 chili pepper
2 small carrots
5 tbsp sunflower oil
1,5 liter of hot water
1 tbsp curcuma & coriander powder
Salt black pepper to taste
Finely chopped fresh coriander
And a pressure cooker (snelkookpan) *************
Pressure cooker is an indispensable pan in Afghan kitchen. Afghan recipes require slow cooking to bring out the best flavors. The pressure cooker is a great way to speed up the process. So if you don’t have one already go buy it and make sure to read the instructions so you know how to use it.
First fry the onions with oil until lightly brown, then fry the meat for 5 minutes, then season with all the spices add tomatoes and garlic and stir well. Then add the dry chickpeas and the water cook everything for another 5 minutes.
Then set the lid on the pressure cooker and lock in place.
Over high heat, bring the shurwa to high pressure (where you hear the sound of pressure releasing), this takes around 10-15 minutes. (depending on your pressure cooker size.
Turn off and set it aside for natural pressure release.
This will let the pressure come down on its own while cooking the meat and concentrating the flavors. Once the pressure has released, open the lid. )
Now you can add all your vegetables and coriander and If you use canned chickpeas add then now. Close the lid for 5 minutes again over high heat. Then wait until pressure is naturally is released again and now it is ready to serve.
I served it with afghan salsa (tomatoes
cucumber onion coriander chili pepper and salt) lime and bread