Shorwa-e Gosht (شوروا گوشت) — Afghan Lamb and Vegetable Soup

• 900 glamb shoulder, boneless, trimmed and cut into 3 cm cubes
• 200 gyellow onion, finely diced
• 12 ggarlic, minced (about 4 cloves)
• 30 mlneutral oil
• 30 gtomato paste (about 2 tbsp)
• 300 gfresh tomatoes, grated or finely chopped
• 2 tspground coriander
• 1 tspground cumin
• 1 tspground black pepper
• 1 tspturmeric
• 10 gsalt (start with 10 g; adjust at the end if needed)
• 1800 mlwater
• 250 gcarrots, cut into 2 cm chunks
• 450 gpotatoes, peeled and cut into 3 cm chunks
• 200 ggreen beans, cut into 3 cm pieces
• 200 gcabbage, shredded (optional but traditional in many homes)
• 20 gfresh cilantro, chopped
• 30 mlfresh lemon juice (about 2 tbsp)

Instructions

1. 1

   Pat the lamb dry and cut it into even 3 cm cubes so it cooks uniformly. Measure and prep all vegetables before you start, because the soup moves quickly once the base is built.

2. 2

   Heat the oil in a heavy pot over medium-high heat until it shimmers, about 1 minute. Add the lamb and sear for 6–8 minutes, turning to brown several sides; this builds a deeper, meatier broth.

3. 3

   Reduce heat to medium and add the diced onion with 30 ml water to help it soften without burning. Cook for 6–8 minutes, stirring often, until the onion turns golden and the browned bits loosen from the pot.

4. 4

   Stir in the garlic and cook for 45 seconds, just until fragrant. Add tomato paste and cook for 2 minutes, pressing it into the pot so it caramelizes slightly and loses its raw edge.

5. 5

   Add the grated tomatoes, coriander, cumin, black pepper, turmeric, and salt, and stir well to coat the lamb. Cook for 5 minutes until the tomatoes thicken and the mixture looks glossy, which helps the spices bloom.

6. 6

   Pour in 1800 ml water and bring to a strong boil for 3 minutes, skimming any foam that rises to the surface. Reduce to a gentle simmer, cover, and cook for 60 minutes, stirring every 15 minutes to prevent sticking.

7. 7

   Add carrots and potatoes, then return the soup to a steady simmer. Cover and cook for 20 minutes, until the potatoes are nearly tender but not falling apart.

8. 8

   Add green beans and cabbage, and simmer uncovered for 12–15 minutes so the broth concentrates slightly. The vegetables should be tender yet still hold their shape, and the lamb should yield easily when pressed with a spoon.

9. 9

   Stir in the chopped cilantro and lemon juice, then simmer for 2 minutes to marry the flavors. Taste and adjust with an additional 2 g salt if needed, then rest the soup off the heat for 10 minutes before serving so the broth settles.