Chainaki (چاینکی) — Afghan One-Pot Lamb and Vegetable Broth

• 1200 glamb shoulder, bone-in, cut into 5 cm pieces (trim excess surface fat but keep some for flavor)
• 250 gyellow onion, thinly sliced
• 12 ggarlic cloves, minced
• 15 mlneutral oil
• 10 gfine sea salt (plus 2 g more if needed at the end)
• 2 tspblack pepper, ground
• 2 tspcoriander seed, ground
• 1 tspcumin, ground
• 1 tspturmeric, ground
• 30 gtomato paste
• 350 gtomatoes, grated or finely chopped (about 3 medium tomatoes)
• 1400 mlwater
• 700 gpotatoes, peeled and cut into 4 cm chunks
• 200 gcarrots, cut into 2 cm chunks
• 150 ggreen bell pepper, cut into 3 cm pieces
• 20 gfresh cilantro, chopped
• 15 mlfresh lemon juice (added at the end for brightness)

Instructions

1. 1

   Pat the lamb dry and season it evenly with 6 g of the salt, 1 tsp black pepper, and the ground coriander. Let it sit for 10 minutes while you slice the onions and mince the garlic, so the seasoning starts to penetrate the meat.

2. 2

   Heat a heavy pot over medium-high heat and add the oil, then add the lamb in a single layer. Brown for 6–8 minutes total, turning pieces to color at least two sides; this builds a deeper broth even though the dish is simmered. Transfer the browned lamb to a bowl, leaving any rendered fat in the pot.

3. 3

   Reduce heat to medium and add the sliced onions to the same pot. Cook for 8–10 minutes, stirring often, until the onions soften and turn lightly golden at the edges. Add the minced garlic and cook for 60 seconds, just until fragrant.

4. 4

   Stir in the cumin and turmeric and cook for 30 seconds to toast the spices without burning them. Add the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and smells sweet. Mix in the grated tomatoes and cook for 4 minutes to concentrate their flavor.

5. 5

   Return the lamb and any collected juices to the pot, then add the water and the remaining 4 g salt. Bring to a strong simmer, then immediately reduce to low so the surface bubbles gently. Cover and cook for 60 minutes, skimming any foam or excess fat from the top during the first 15 minutes for a cleaner broth.

6. 6

   Add the potatoes and carrots, making sure they are mostly submerged. Cover again and simmer gently for 25 minutes, until the potatoes are nearly tender when pierced. Keep the heat low; a hard boil can make the lamb tough and cloud the broth.

7. 7

   Add the bell pepper and continue cooking, covered, for 10–12 minutes until the peppers are tender and the lamb is very soft. Taste the broth and add up to 2 g more salt if needed, then stir in the lemon juice to brighten the finished dish. Turn off the heat and rest the pot, covered, for 10 minutes so the flavors settle and the broth becomes rounder.

8. 8

   Ladle Chainaki into warm bowls, ensuring each serving gets lamb, potatoes, and vegetables. Sprinkle with chopped cilantro just before serving so the herb stays fresh and aromatic. Serve immediately while the broth is steaming and the lamb is at its most tender.