Afghan Khameerbob with Spiced Lamb

Ingredients

• For the pasta: For the pasta:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon saffron threads (optional) 1/4 teaspoon saffron threads (optional)
• For the spiced lamb: For the spiced lamb:
• 1 lb (450g) lamb, cut into small pieces 1 lb (450g) lamb, cut into small pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• For garnish and serving: For garnish and serving:
• Fresh cilantro or parsley, chopped Fresh cilantro or parsley, chopped
• Yogurt Yogurt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, water, salt, and saffron threads (if using). Knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the lamb pieces to the skillet and cook until they are browned on all sides.
4. 4.
   Stir in the ground cumin, ground coriander, ground turmeric, paprika, ground cinnamon, salt, and pepper. Cook for an additional 2-3 minutes to allow the spices to release their flavors.
5. 5.
   Pour in enough water to cover the lamb, reduce the heat to low, cover the skillet, and simmer for about 1 hour or until the lamb is tender.
6. 6.
   While the lamb is simmering, roll out the rested dough on a floured surface until it is about 1/8 inch thick. Cut the dough into small squares.
7. 7.
   Bring a large pot of salted water to a boil. Add the pasta squares and cook for about 5 minutes or until they are tender. Drain the pasta.
8. 8.
   Serve the cooked pasta with the spiced lamb on top. Garnish with fresh cilantro or parsley and serve with a side of yogurt.

Treat your ingredients with care...

• Saffron — To enhance the saffron's flavor and color, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the dough.

Tips & Tricks

• If you prefer a spicier dish, add a pinch of cayenne pepper or red chili flakes to the spiced lamb.
• For a vegetarian version, replace the lamb with mushrooms or tofu and adjust the cooking time accordingly.
• Serve Khameerbob with warm Afghan bread for a complete meal experience.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.
• Experiment with different herbs for garnish, such as mint or dill, to add a unique twist to the dish.

Serving advice

Serve Khameerbob hot, allowing the fragrant aromas to entice your senses. Accompany it with a side of yogurt to balance the flavors and provide a cooling element.

Presentation advice

Present Khameerbob in a deep serving dish, allowing the vibrant colors of the spiced lamb and fresh herbs to shine through. Sprinkle some additional saffron threads on top for an elegant touch.