This Afghan Lamb recipe draws on flavours from countries across the Middle East - a cross between a traditional Indian curry and elements of both Iranian & Turkish dishes. The curry has a gentle heat, but you can adjust it to be more mild or more spicy depending on your preference.
1.5 kg stewing lamb, cut into bit-sized chunks
2 onions, finely chopped
4 garlic cloves, crushed
3 cm piece of ginger, finely grated
5 tsp Goan
1½ tsp Sweet Spice
400g tin chopped tomatoes
500 ml stock (using 1 beef stock and 1 chicken stock)
150g fresh spinach, roughly chopped
2 x 400g tin chickpeas, rinsed
125g plain yoghurt
1 Tbsp grated lemon zest
Large handful of chopped parsley
Salt and pepper, to taste
- Heat a good splash of oil and sear the lamb until it's nicely browned.
- Add the onion (and some more oil if required) and sauté for 5 minutes. Add the garlic & ginger and stir for another minute.
- Add the 3 tsp Goan & 1 tsp Sweet Spice and cook for a minute (adding a splash of water to make sure the spices don't burn).
- Add the tinned tomatoes and stock, stir well and let it come to a gentle simmer.
- Cover and simmer for about 1 hour, until the meat is tender and begins to fall apart.*
- Add the spinach and chickpeas, stirring over a low heat until the leaves are wilted. Add the remaining spices of 2 tsp Goan & ½ tsp Sweet Spice, stirring them through well, and leave for 5-10 minutes to allow the chickpeas to warm through.
- Allow the curry to cool slightly, then stir through the yoghurt, lemon zest, parsley and salt to taste.
* The main cooking stage can also be done in the oven, at 180°C for about 1 hour.