Afghan Shorwa (Lamb, Chickpea and Potato Soup)

Then prep

• Halve the 2 onions and slice them thin. Put them in a bowl.
• Grate the 4 garlic cloves into a small bowl. Add the 2 tbsp tomato paste, 2 tsp coriander, 1 tsp turmeric and 1 tsp pepper. This is the spice paste.
• Halve the tomato and grate the cut sides on the large holes of a box grater into a small bowl. Throw away the skin.
• Cut the 2 carrots into 1-inch pieces. Put them in a medium bowl.
• Drain the can of chickpeas and add them to the carrot bowl. This is the vegetable bowl. The potatoes go in later.
• Chop the 1/2 cup cilantro.
• If using, slice the serrano chili thin.
• Juice the lemon.
• Set out a Dutch oven, a plate for the lamb, a wooden spoon and a ladle or spoon for skimming.
• Everything is ready except the potatoes. You'll cut those while the soup simmers. Wash the board.

Ingredients

• 2 lbbone-in lamb shoulder chops or lamb neck (best), or boneless beef chuck roast cut into 2-inch cubes
• 2 tspsalt, divided, plus more to taste
• 3 tbspneutral oil
• 2 largeyellow onions, halved and thinly sliced
• 4 clovesgarlic, grated
• 2 tbsptomato paste
• 2 tspground coriander
• 1 tspground turmeric
• 1 tspblack pepper
• 1ripe tomato, grated
• 8 cupswater
• 1 lbYukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 2carrots, cut into 1-inch pieces
• 1 can (15.5 oz)chickpeas, drained
• 1 tspdried mint
• 1lemon, juiced
• 1/2 cupfresh cilantro, chopped
• optional1 serrano chili, thinly sliced
• naan or Afghan bread (naan-e Afghani), to serve

Steps

1. Heat the 3 tbsp oil in the Dutch oven over medium-high until it shimmers.
2. Add the lamb in a single layer.
3. Set a timer for 3 minutes. Leave the lamb alone until it's deep brown underneath, 3 to 4 minutes.
4. Turn the lamb over. Set a timer for 3 minutes again. Brown the second side until deep brown, 3 to 4 minutes.
5. Move the lamb to the plate.
6. Turn the heat to medium. Add the sliced onions and 1/2 tsp salt.
7. Set a timer for 12 minutes. Stir and scrape the bottom every couple of minutes. Cook 12 to 15 minutes, until deep golden brown. Most of the flavor comes from this step, so don't rush it.
8. When the onions are deep golden brown, add the spice paste.
9. Stir 1 to 2 minutes, until the paste darkens.
10. Add the grated tomato. Cook 2 minutes, scraping the bottom of the pot.
11. Return the lamb and its juices to the pot.
12. Add the 8 cups water.
13. Bring to a boil. Skim off the gray foam that rises.
14. Lower the heat to a gentle simmer. Partly cover the pot.
15. Set a timer for 1 hour 15 minutes. While it simmers: peel the 1 lb potatoes and cut them into 1 1/2-inch chunks. Add them to the vegetable bowl. Then make the Salate Watani. Then wash up.
16. When the timer goes, check the meat. It's done when it's tender. Beef chuck may need 15 to 30 minutes more.
17. Add the vegetable bowl (potatoes, carrots and chickpeas). Take off the lid.
18. Set a timer for 20 minutes. Simmer uncovered 20 to 25 minutes, until the potatoes are tender. Nothing to do until the timer goes.
19. If you used bone-in lamb, lift it out onto the plate.
20. Pull the meat off the bones in bite-size pieces. Throw away the bones.
21. Return the meat to the pot. (Beef cubes just stay in.)
22. Take the pot off the heat.
23. Crumble the 1 tsp dried mint between your palms into the soup.
24. Stir in the lemon juice.
25. Taste. Add salt if it needs it.
26. Ladle into bowls.
27. Spoon a big scoop of Salate Watani on top and stir it into the soup.
28. Top with the cilantro and chili. Serve with naan or Afghan bread to tear and dip.

Notes

Lamb on the bone gives the richest broth and is our first choice. Beef chuck works too, as in the Instagram reel that inspired this: brown the cubes in two batches so they sear instead of steam. These are our own versions in the Milk Street style, not recipes from the book. Written from the standard method, not yet cooked. Instant Pot option, also untested: brown on Saute, then cook at high pressure 35 minutes with a 15-minute natural release, then add the vegetables and simmer on Saute until the potatoes are tender.