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Qorma-e-lubiaRed kidney bean stew

Qorma-e-lubia is everyday Afghan home cooking, made in Kabul and Herat kitchens for weekday lunches and sold from big pots at roadside eating houses with fresh naan. Red kidney beans simmer slowly in a sauce built on deeply browned onion, tomato, garlic and ground coriander until it turns rich and brick-red. Eat it with naan, or with plain challow rice and a salad of tomato and onion. The usual mistake is putting dried kidney beans straight into a slow cooker: they must be boiled hard for 10 minutes first, or they can make you ill. Slow-cooker option: after browning and the hard boil, cook on low for 8 hours. Chef's tip: brown the onions until properly dark, about 15 minutes; that colour is where the stew's depth comes from.

110 min

Afghan Curries

by KrazyBadal 0 views

Qorma-e-kachalooPotato and lamb stew

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.

95 min

Afghan Curries

by KrazyBadal 0 views

Qorma-e sabziLamb with spinach and herbs

Qorma-e sabzi is the green qorma of Kabul: lamb slowly braised with a large amount of spinach, dill, coriander and spring onion until the greens collapse into a dark, silky sauce. Afghan cooks fry the onions slowly until deep brown first, so the stew tastes sweet and savoury against the slightly bitter greens, and a spoon of dried fenugreek leaves adds the typical bitter-sweet scent. It is served on Fridays and for guests with chalaw, plain white rice, or with naan. The common mistake is adding the greens raw and wet in one go, which stews them grey and watery; wilt and squeeze them first. Chef's tip: let the stew simmer uncovered for the last 15 minutes until the oil rises to the top; that is the sign of a well-cooked qorma.

135 min

Afghan Curries

by KrazyBadal 0 views