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Qorma-e-kachaloo
قورمه کچالو (qorma-e kachalu): Bamiyan's potato and lamb stew with onion and tomato
The Bamiyan valley is famous across Afghanistan for its potatoes, grown in terraced fields below the cliffs, and Hazara families turn them into qorma-e-kachaloo, a homely stew where chunks of potato soak up an onion and tomato sauce made rich by a modest amount of lamb. The potatoes go soft and slightly floury at the edges, thickening the sauce, and the dish is eaten with naan or bata on long winter evenings. It is just as often made without meat: use a tin of chickpeas instead of the lamb and cut the cooking time to about 35 minutes. Potatoes added at the start disintegrate long before the lamb is tender, so give the meat a head start. Chef's tip: cut the potatoes into large chunks and fry them briefly in the oil before they join the stew, so they hold their shape.
- Total time
- 95 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 4 tbsp sunflower oil
- 2 onionsfinely chopped
- 1 ⅓ lb lamb shoulder on the bonecut into 4 cm pieces
- 3 cloves garliccrushed
- 1 /2 tsp ground turmeric
- 1 ½ tsp ground coriander
- 1 /2 tsp red chilli powder
- 1 /2 tsp ground black pepper
- 2 tomatoesgrated, skins discarded
- 1 tbsp tomato purée
- 1 ½ tsp salt
- 3 cups hot water
- 1 ½ lb potatoespeeled and cut into 4 cm chunks
- 2 tbsp fresh coriander (optional)chopped
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Method
0/7 doneStep 1: Heat 4 tbsp sunflower oil in a heavy casserole over a medium heat and fry 2 onions for 10 minutes until golden brown.
10 minStep 2: Add 1 ⅓ lb lamb shoulder on the bone and brown for 5–6 minutes, then add 3 cloves garlic, 1 /2 tsp ground turmeric, 1 ½ tsp ground coriander, 1 /2 tsp red chilli powder and 1 /2 tsp ground black pepper and stir for 1 minute.
6 minStep 3: Stir in 2 tomatoes, 1 tbsp tomato purée and 1 ½ tsp salt and cook for 5 minutes until thick and the oil separates.
5 minStep 4: Add 3 cups hot water, cover and simmer over a low heat for 45 minutes.
45 minStep 5: Meanwhile fry 1 ½ lb potatoes in a frying pan with a spoonful of oil taken from the top of the stew over a medium-high heat for 4 minutes until lightly golden.
4 minStep 6: Add the potatoes to the stew, cover and simmer for 25 minutes more until the potatoes are tender and the lamb is soft.
25 minStep 7: Scatter with 2 tbsp fresh coriander and serve with naan or bata.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 34 g
- Carbs
- 40 g
- Fat
- 29 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does qorma-e-kachaloo take?
- About 95 minutes in total: 15 minutes to prepare and 80 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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