Landay (لاندې) — Afghan Sun-dried Meat Stew

• 700 glanday (sun-dried salted lamb), rinsed and cut into 4 cm pieces (If very salty, soak after rinsing (see tips).)
• 1500 mlwater
• 300 gyellow onion, thinly sliced
• 30 mlvegetable oil
• 12 ggarlic, finely grated
• 8 gfresh ginger, finely grated (Optional but traditional in many Afghan meat stews.)
• 2 tspground turmeric
• 2 tspground cumin
• 2 tspground coriander
• 1 tspblack pepper, ground
• 30 gtomato paste
• 250 gtomatoes, grated or finely chopped
• 0.5 tspdried red chili flakes (Keeps heat mild; increase for more spice.)
• 1 leafbay leaf
• 500 gpotatoes, peeled and cut into 3 cm chunks (Common for turning the broth into a filling stew.)
• 15 gfresh cilantro, chopped
• 15 mlfresh lemon juice (Balances the deep cured-meat flavor.)

Instructions

1. 1

   Rinse the landay under cool running water for 30 seconds, rubbing the surface to remove excess salt. Pat dry, then cut into 4 cm pieces so the meat rehydrates evenly during simmering.

2. 2

   Place the landay in a heavy pot and add 1500 ml water. Bring to a boil over medium-high heat for 10 minutes, then skim off any foam to keep the broth clean and pleasant.

3. 3

   Reduce heat to low, cover, and simmer for 60 minutes to begin softening the sun-dried meat. Stir every 15 minutes and keep it at a gentle bubble so the meat tenderizes without toughening.

4. 4

   While the meat simmers, heat the oil in a skillet or a second pot over medium heat. Add the sliced onion and cook for 12 minutes, stirring often, until deeply golden and sweet.

5. 5

   Add garlic and ginger to the onions and cook for 60 seconds until fragrant. Stir in turmeric, cumin, coriander, black pepper, and chili flakes for 30 seconds to bloom the spices in the oil.

6. 6

   Stir in the tomato paste and cook for 2 minutes to caramelize it slightly and remove rawness. Add the grated tomatoes and cook for 6 minutes until the mixture thickens into a jammy masala.

7. 7

   Scrape the onion-tomato masala into the pot with the simmering landay and add the bay leaf. Cover and simmer for 30 minutes so the cured lamb flavor mellows into the spiced broth.

8. 8

   Add the potato chunks and stir well to coat them in the broth. Cover and simmer for 25 minutes, until the potatoes are tender and the stew has a hearty, lightly thickened body.

9. 9

   Turn off the heat and rest the stew, covered, for 10 minutes so the flavors settle. Stir in cilantro and lemon juice, then taste the broth before adding any extra salt, since landay is naturally salty.