Afghan
Shorwa
This Afghan lamb shorwa is a brothy stew with tender meat, chickpeas, potatoes, and sweet carrots. It is traditionally ladled over pieces of naan so the bread soaks up the fragrant broth.
Ingredients
- bone-in lamb or goat pieces450g
- dried chickpeas, soaked overnight1/3 cup
- yellow onion, finely chopped1 large
- vegetable oil2 tbsp
- garlic cloves, crushed3
- ripe tomato, grated or finely chopped1 large
- tomato paste1 tbsp
- ground coriander1 tsp
- ground cumin1/2 tsp
- turmeric1/2 tsp
- black pepper1/2 tsp
- salt1 1/4 tsp, plus to taste
- water5 cups
- small potatoes, peeled and halved2
- carrot, cut into large chunks1
- fresh cilantro, chopped1/4 cup
- dried mint1/2 tsp
- Afghan naan, torn into pieces1 small loaf
- lemon wedges2
Method
- Drain the soaked chickpeas and rinse them well.
- Heat the oil in a heavy pot over medium heat and fry the onion until deep golden at the edges.
- Add the lamb or goat pieces and brown them on all sides for 6 to 8 minutes.
- Stir in the garlic, tomato, tomato paste, coriander, cumin, turmeric, black pepper, and salt, and cook until the tomato thickens and the oil begins to separate.
- Add the drained chickpeas and water, then bring the pot to a boil.
- Skim off any foam from the surface, reduce the heat to low, cover, and simmer until the meat and chickpeas are nearly tender, about 1 hour 15 minutes.
- Add the potatoes and carrot, cover again, and simmer until the vegetables are soft and the meat pulls easily from the bone, about 25 to 30 minutes.
- Taste the broth and adjust the salt, then stir in the cilantro and dried mint.
- Place torn pieces of Afghan naan in two deep bowls and ladle the hot shorwa over the bread, meat, chickpeas, and vegetables.
- Serve with lemon wedges to squeeze over the broth.
Common questions
Can I substitute beef or chicken for the lamb or goat in shorwa?
Yes. Beef chuck works best as a direct swap and usually needs a similar simmering time. Chicken cooks much faster, so add it later and simmer only until tender to avoid dryness.
How long does shorwa take from start to finish?
Plan on about 2 to 2.5 hours total, including prep. Most of that is gentle simmering: about 1 hour 15 minutes for meat and chickpeas, then 25 to 30 minutes after adding potatoes and carrots.
What are the most common mistakes when making shorwa?
The biggest mistakes are rushing the onion browning, boiling too hard, and adding vegetables too early. Also avoid under-seasoning the broth and forgetting to skim foam, which can make the soup look cloudy and taste muddy.
How should I store and reheat leftover shorwa?
Cool it quickly, then refrigerate in a covered container for up to 4 days. It also freezes well for about 2 months. Reheat gently on the stove with a splash of water if the broth has thickened.
What is the best way to serve shorwa?
Serve it very hot in deep bowls over torn Afghan naan, with the meat and vegetables spooned generously on top. A sprinkle of fresh cilantro and dried mint just before serving adds brightness and aroma.