Shorwa-e گوشت (Afghan Beef/Lamb Stew Soup)

• Prep time: 15 mins

• Cook time: 1 hr 30 mins

• Total time: 1 hr 45 mins

• Servings: 6

• Country of origin: Afghanistan

• Description: A clear broth soup made by slow-simmering bone-in lamb or beef with potatoes, chickpeas, tomatoes, and onions.

• Presentation: Broth is poured over torn pieces of fresh Afghan bread (Tharid style), while meat and potatoes are served separately on a dish.

• Ingredients:

  • 2 lbs bone-in lamb or beef chuck

  • 1 cup canned chickpeas, rinsed

  • 3 medium potatoes, peeled and halved

  • 2 large tomatoes, chopped

  • 1 large yellow onion, quarters

  • 1 tbsp turmeric

  • 1 tsp cumin

  • Salt and pepper to taste

  • Fresh naan for serving

• Step-by-step directions:

  • Place bone-in meat, onion quarters, and tomatoes in a large pot; cover with 8 cups water.

  • Bring to a boil, skim off foam, add turmeric, cumin, salt, and pepper.

  • Reduce heat to low, cover, and simmer for 1 hour.

  • Add chickpeas and halved potatoes; cook for another 30 minutes until meat falls off bone and potatoes are tender.

  • Tear fresh naan bread into small pieces in soup bowls, ladle hot broth over bread, and serve cooked meat and potatoes on side.

• Optional variations: Add turnips or split peas to broth.

• Cooking tips: Bone-in meat is essential to give broth rich gelatinous body and deep savory flavor.

• Nutrition facts:

  • Calories: 450 kcal

  • Fat: 22g

  • Carbohydrates: 32g

  • Protein: 32g