Traditional Afghan mushroom stew with lamb.
Total time: 60 minutes
- 3 cups chopped onion
- 1/2 cup vegetable oil
- 2kg lamb chops, diced and bones removed* (see note below)
- 2 800ml cans chopped tomatoes
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon fennel seeds
- 1 teaspoon ground ginger
- salt to taste
- 900g mushrooms, rinsed, stems trimmed, thinly sliced
- Heat the oil in a large deep skillet over medium heat. Saute the onions until lightly browned (about 3-5 min).
- Add chunks of lamb and continue to saute, turning frequently, until lamb turns light brown (about 10-15 min).
- Add tomatoes, spices, and salt to taste. Stir and continue cooking until lamb is almost fully cooked (about 15 min).
- Add mushrooms, cover, and cook until mushrooms are tender and lamb is done (about 15-20min).
- Serve with rice or naan.
- Some family members do not like lamb so we prepared this recipe using 1kg diced lamb chops and 1kg diced tenderloin (other cuts of beef could be substituted). We used separate skillets for lamb and beef and divided the above ingredients in half for each skillet.
- McM: 3/5, very flavorful with tender juicy lamb but very spicy overall and would recommend using half the spices next time.
Original recipe: http://www.afghankitchenrecipes.com/recipe/qorma-e-samaruq-chicken-and-mushroom-stew/