Afghani cuisine is intense, rich in flavours and is neither too hot nor too spicy. Mutton Shorwa is delicious, healthy, aromatic and quick to prepare thin consistency gravy.
Here, the mutton is slow-cooked till soft, tender and juicy along with onions and simple spices available in the kitchen to create a most flavourful dish.
Serve warm with rotis or dunk it with naan or any breads of your choice. Goes well with rice too.
What better way to beat the cold chilly weather with this delicious stew!
Slow-cooked succulent, juicy, tender, melt-in-the mouth mutton beautifully flavoured with aromatic spices; a sure way to beat the chilly weather.
Prep time:15 minutes, Cooking time:55 mins, Cuisine: Afghanistan, Serves:6, Author : Gloria
500 gms goat meat
1 cup onion chopped
2 cups tomatoes chopped
½ tbsp ginger-garlic paste
½ tsp turmeric powder
1 tsp mild red chilly powder
1 tsp coriander powder
1 tsp peppercorns
¼ tsp cumin powder
1 tsp garam-masala
1 bay leaf
1 green cardamom
2 cups water
Salt to taste
Cut, clean and drain the meat nicely in a colander. Place it in a large bowl. Keep aside.
Take a heavy skillet; add oil and once it is moderately hot, tip in the onions. Sauté till it turns golden brown.
Add ginger-garlic paste and stir for a minute till it becomes fragrant.
Now, add the cleaned meat and mix well for 5 minutes on medium-high heat stirring constantly till it changes colour to light brown.
Tip in the tomatoes and give a mix.
Add bay leaf, cardamom and peppercorns along with turmeric powder, red chilly powder and coriander powder. Add salt and combine everything together. Simmer and cook the meat with a plate filled with water on top for 8 minutes till the masalas and tomatoes are blended well. Now, remove the plate filled with water and keep aside.
At this stage, add 2 cups of water and give it a stir. Cover with a lid and keep the heat on low. Cook the meat till tender and soft for 45 mins.
Once done, add the garam-masala. Stir. Switch off heat.
Dish up with hot steamed rice or breads or naan. Enjoy!!!
- my afghan friend suggests adding potatoes to this dish to make it more tastier.