Afghan shorwa
A clear Afghan lamb soup with potatoes, chickpeas and a little tomato. Light, warming and made for tearing bread into.
- Serves6
- Prep15 min
- Cook2 hr
- HeatMild
Shorwa is everyday Afghan comfort food. Lamb on the bone simmers slowly until the broth turns rich, then potatoes and chickpeas fill it out. At the table, people tear naan into their bowls.
Ingredients
Ask at the counter for750g lamb neck in rounds, or 2 shanks
Cut: Neck (lamb), Shank (lamb)
Method
Heat the oil in a large pot and fry the onion for 8 to 10 minutes until golden. Add the lamb and garlic and fry for 5 minutes until the meat is browned.
Stir in the tomatoes and tomato purée and cook for 3 minutes.
Pour in the water and add the salt, coriander, turmeric and pepper. Bring to the boil and skim off any foam, then cover and simmer gently for 1 hour 15 minutes until the lamb is tender.
Add the potatoes, chickpeas and the whole chilli. Simmer uncovered for 25 to 30 minutes until the potatoes are soft.
Taste for salt. Scatter with coriander and serve with naan to tear into the soup.
Tips
- For a clearer broth, skim well and keep the pot at a gentle simmer, never a rolling boil.
- Add a couple of chopped carrots with the potatoes if you like.
Good to know
- Make ahead and freezing
- The broth freezes well. Freeze it without the potatoes and add fresh ones when you reheat.
- Heat
- Mild. Add green chillies at the table if you like it hotter.